Bitter interesting — a month ago
Wow. A relic from my trip to Waiheke in ‘08, it’s holding up remarkably well. Spot on Bordeaux-like character with hints of bell pepper and graphite to go along with seamless tannin and racy acidity. The fruit character is still bright and sings with cranberry, cherry and red cassis in perfect harmony with the structure of the wine. Glad I waited and glad I have another bottle! — 5 months ago
If you have not had this producer of Shiraz from Barossa, you are missing out on some special wines from very old vines. In the case of “The Relic” 100 year old vines. We walked the Standish Estate vines w/ Dan in April 2017. They yield a paltry 500 pounds of fruit per acre. Normally, very high quality wine are around 2,00-2,500 pounds of fruit per acre. So, his wines are from small concentrated berries.
You won’t find his wines in the US except on the secondary markets. He doesn’t have or need a US importer as he sells everything he makes through his mailing list. However, worth seeking out. Also, his wines need to age and you can find them this old. I have numerous times.
Dan started out in Barossa and then gathered much of winemaking knowledge working his way through Europe for several producers and a majority of them in France.
When he returned to Australia, he became the Winemaker at Torbreck before starting “The Standish Wine Company.”
I’ve posted several of his wines with detailed notes and will let them speak here. Cheers!
— 4 years ago
Opened the 2010 Relic Pinot Noir for my birthday. It was 1 of 4 wines opened. This wine we paired with a star Anise infused pork belly. O. M. G. This was the perfect pairing. The dark cherry fruit with chocolate overtones complimented by the subtle oak…WOW! I was a little worried since it was laid down for 15 years, but it was delightful. — 2 months ago
In line with the relic. Slightly purple tongue. Fruity, but not overpowering. — a year ago
Super delicious — 4 years ago
Luke McGee
In me dad’s for mum’s anniversary. Unbelievable wine. Wasn’t expecting me dad to open this one. Strong dark chocolate and dark fruit. Proper special — 5 days ago