In Hobart for Christmas Eve. The familiar nose of an old high quality Australian Shiraz - the Descendant has a splash of Viognier and is “descended “ from Run Rig. Aromas of antique shop chest of drawers - old dried plum, dates and chocolate. Tannins are resolved and oak is integrated. after nearly 20 years. From the cool 2002 vintage in South Australia where the hang time was longer producing superb quality fruit. Great to get a wine of this quality and age from a restaurant wine list. — 9 months ago
The battle of the Syrah versus the Shiraz. This time Shiraz from Torbreck won (the Factor). The Royal City Syrah was just as complex but the bold fruit and its sweetness were hiding some of the underlying earthy and mineral notes. Almost a bit out of balance. Still really good and made us fight over the last drop with our friends. — 2 years ago
Mid crimson in colour. Earthy smoky notes with more forest floor than red fruit notes. These earthy notes come through on the palate finishing with a slight astringency. Good structure but requires a more red fruited presence on the palate I feel. A well credentialed producer from Martinborough better known for their high quality individual Cuvées like Kupe. Long time wine maker is Australian Larry McKenna. Footnote: Just discovered that Escarpment is now owned by Torbreck Vintners (South Australia). — 2 years ago
Pairing at The Chef and I. Kels and I loved it. — 7 months ago
100% Mourvedre. Black and blue berries on the nose. Very smooth. — 10 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!
— a year ago