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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93.8 pts. and median of 95 pts. in 14 notes) - hiding notes with no text | | | Tasted by americanstorm on 9/18/2023 & rated 95 points: The nose of this was absolutely phenomenal. Everyone in our group just kept smelling their glass. Mostly red fruits and spice. Great mouthfeel and very long finish. A one hour decant. Wish I had another bottle to see where this is in another 5 years. Wotn for me. (1474 views) | | | Tasted by Cailles on 4/10/2023 & rated 85 points: No notes taken. This is a deep, complex wine with layers of very well-delineated aromas and good length. But this is very much over-the-top in every aspect. It is far too rich, too much weight, hardly any finesse to it, the fruit is too ripe, and the oak is overbearing. It’s more a far too sweet and intense dessert than it is a wine. I’m not a strict purist and like new world wines from California or Australia from time to time, but in my opinion, this wine will never become a sophisticated creature. Just recently, I tasted through the Torbreck lineup (no CT notes) and while also ripe, they better combine new world charm with elegance. But as the CT notes here show, tastes and style preferences are different and that’s fine. (2477 views) | | | Tasted by Isaac D on 4/30/2022: Ridiculously deep dark colour. Sediment in the bottom of the bottle, so recommend a decant. Decanted for 2.5 hours. Dark blackberries, black fruits, sweet heirloom tomato, fennel, crushed herbs and a touch of liquorice. Slight smoky sweetness about it on the nose. So seductive. Very intense. All very together, nothing sticking out. Long long finish. Better with food. Got better and better with time!
Wait 4-5 years. 98+
Dad “it’s real and spectacular!” (2450 views) | | | Tasted by mflesh on 4/23/2022 & rated 93 points: This wine was enjoyed on Day 2 and was a very tasty leftover from a wine event from the previous night. Wine was apparently recorked and left for those to enjoy the tasty spoils! It was still locked up on a whole but showed well with a bit of air. Barossa Valley wine and was a neat comparison to the SamiOdi OurHill Shiraz from Eden Valley. This wine was black roasted fruits, vanilla and baking spices. Just seemed to have a much more roasted black fruit character but definitely was open for business and likely due to the 24 hr slow ox that it was graciously given by an unknown donor! This one could still use 5 years of bottle age and can go forever in the cellar! (2713 views) | | | Tasted by KT wine on 12/21/2021: Given to Leigh (2552 views) | | | Tasted by azzah on 3/4/2021 & rated 94 points: Outstanding Barossa shiraz. It's flavour full-on, but has a really minerally, fresh, natural acidity that you don't often see in warm climate Shiraz. Blueberry, vanilla, blackberry, spice, herbs, hint of dark chocolate. Beautiful balance, memorable depth of flavour, and length that rolls on an on. It will age but it so good at five years. (3000 views) | | | Tasted by SlimShaney on 9/5/2020 & rated 94 points: beautiful regal pouring. Deep purple red. Needs a 2 hour decant and best cellared for another several more years. (3266 views) | | | Tasted by Skip4wine on 4/25/2020 & rated 94 points: I'll start by saying this is crazy good for the price. Still young and coming together with strong tannin. Complex, some spice, depth, and a big layered mouthfeel like you would expect in a top Cabernet. Comes across dusty and and not at all fruit forward. Some heat that I am sure age will tame. Not opening another for a while but very happy I used my Coravin for a taste. (3060 views) | | | Tasted by GQG on 11/19/2019 & rated 95 points: Australian Syrah/Shiraz Night (Singapore, Marina Bay): The youngster of the three wines tasted, and its primary exuberance was contagious. Rich and dark purple core fruit with amazing freshness leads the intense fruit through mid-palate expansion and delivers a lengthy and spicy finish. Fantastic now with a few hours of decanting. This is a wine to follow in the years to come. 95+ (3846 views) | | | Tasted by ddhanraj on 5/2/2019 & rated 96 points: Simply put excellent wine will hold for another 20 years ++++ (3936 views) | | | Tasted by wineotim on 4/15/2019 & rated 95 points: Dark and inky, glass staining, teeth staining. Rich, opulent, full bodied, young and primary. Finishes long and with a lot of grip. (3913 views) | | | Tasted by theporkrail on 2/27/2019 & rated 95 points: Dan is the man again, stunning Barossan wine. Rich and opulent in true Barossa style, but with structure and tetxure to carry the epic-ness of the wine no rush but dont be scared to crack one now (3189 views) | | | Tasted by Jeremy Holmes on 2/24/2019: Dan explains this as being the right clone of Shiraz, grown in the right soil and with the right aspect. It is dense and tight as a drum. Blue and black fruits are shrink-wrapped close against a tannic spine. There’s some black cherry and a whiff of perfume in the form of violets. It has terrific drive and a long stony finish. (2856 views) | | | Tasted by DanielJH on 7/1/2018 & rated 96 points: Upon opening, this was a deep dark black hole. But after three days in a half bottle int the fridge, it had opened up into a delicious, rich, dark, plum and spice driven wine. There are purple and red fruits as well and a sheen of vanilla. It’s glossy, plush and brooding at this stage of its life. Dark chocolate, nougat, pepper, leather and tobacco. Fine mouth coating tannins form a solid backbone and there’s enough acidity to ensure that this doesn’t end up jammy or port-like. On the contrary, it has a brightness that should see it stand the test of time. A real masterpiece of its style. (3368 views) |
| By Josh Raynolds
Vinous, The Barossa: An Ascent to Higher Quality (Dec 2021) (12/1/2021)
(The Standish Wine Company The Standish Red) Subscribe to see review text. | By Gary Walsh
The WINEFRONT (5/22/2018)
(Standish Wine Co The Standish Shiraz) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and The WINEFRONT. (manage subscription channels) |
| The Standish Wine Company Producer Website
Dan Standish is a sixth generation Barossa Valley vigneron and was taught by his grandfather to prune vines when he was only six years old.
He feels an empowering undertaking to continue this family tradition, to safeguard this natural resource and look forward to pruning each single old vine with renewed vitality every winter, driven by the conviction that the fruit produced will be of the highest quality possible.
The Standish Wine company was created when a small parcel of old vine Shiraz was sourced from his parent's vineyard. The century old vines are planted on the typical sand over clay soil profile characteristic of the Vine Vale sub region of the Barossa Valley.
Using tiny open top oak fermenters during the winemaking process Dan Standish is able to keep even single rows from a particular vineyard separate, thus developing the intricate flavour and personality of a specific soil type and profile.
He uses indigenous yeasts from the vineyard, which is a great way of retaining even more of the specific sites character and flavour. Using traditional open-fermentation and basket pressing yield wines with great grace and equilibrium.
Dan feels extremely fortunate to be making wines from some of the oldest most well established vines and soils in the world and without too much interference - from grape to wine – he is simply trying to convey to the wine drinker what the vineyard has seen during the past year with a message in a bottle.
More detail on wine making process
You would be wrong to believe Standish wines are overripe and excessive. Instead, each wine expresses its own, extraordinary personality and the showcases deep concentration, beautiful aromatics, perfectly woven tannins, and pristine acidity which are mesmerising. They are as close to Aussie perfection as any producer can accomplish.
Dan’s winemaking philosophy is simple and very hands-off. Essentially, he practices techniques used 300-400 years ago. The vines (planted on original pre-phylloxera rootstocks) are hand tended and the fruit is hand harvested. Fermentation takes place in old, oak vats using only indigenous yeast found on the skins of the berries. On average, it takes three weeks to ferment all the glucose through to alcohol. Old fashioned pigéage is used – foot stomping as it is more commonly referred to - as he believes it’s the best way to slowly extract a little juice from the grapes each day. Dan does this instead of crushing in one sitting, thus creating a long, slow and even fermentation.
Post fermentation, Dan and Nicole prefer to use old basket presses. This is a gentler way of extracting the wine from the berries and the best way to eliminate bitter phenolics and harsh grapeseed tannin. Biodynamic, egg shaped, concrete fermenters, which work on the principal of thermal convection, are their ‘new’ preference. On cooler days, the concrete naturally cools as does the wine inside the shell thus creating a counter-current within the wine. The egg shape maximises the surface area at the base for the lees / solids to fall out. The wine is continuously being turned over the lees, keeping it fresh and vibrant.
Old, French oak barriques are used with Dan preferring to use oak. The oak used is sustainably sourced from the centre of France, where the trees are grown in the coolest climates supporting a tighter wood grain. Dan prefers this grain finish, as the oxidation or micro-oxidation in the barrel happens very slowly making his wines more complex. The wines are left on the lees, in barrel for two years and finally, all wines are bottled unfined.2016 The Standish Wine Company Shiraz The StandishThe Standish Shiraz is a single vineyard wine sourced from old vine Greenock vineyard on ironstone soils. – 100% Shiraz – Sourced from the Laycock Vineyard – Parbs Road, Greenock, Barossa Valley Planted on own roots in 2002 (1.39 Hectare – 9ft x 6ft spacing) Ironstone gravels and schist over dark red clays at 314m above sea level.
“Every now and then we humble winegrowers receive a gift from the grape gods in the form of a perfect vintage growing season. I feel that 2016 was precisely that, with a very dry winter and spring lead up to harvest and some serendipitous rainfall in late January.
As such, 2016 afforded the rare combination of rich palate filling wines of beautifully ripe tannins as well as the freshness of alluring graceful aromatics. Yielding four absolute standout parcels, certainly some of the best offerings I have ever seen from these particular vineyard sites.”
Dan Standish, winemaker.The Standish Wine Company Shiraz The Standish
Sourced from the Standish Family Vineyard – Siegersdorf Road, Vine Vale, Barossa Valley. Planted on own roots in 1912 (7.6 Hectares – 12ft x 10ft spacing). Fine white sand over deep heavy red clay at 302m above sea level.
Dense, latent and strapping, this flaunts the flawless purity that can be leached from the famed sandy flints of Vine Vale.
Tightly wound with its cards close to the vest, deep-set aromatics of coal, pressed currant and black truffle are foiled by redolent tones of tilled soil, beef broth and slow roasted meats.
Dark and brooding with immense concentration, persistence and energy it is somewhat of a heroic style but is gently laced with a long fine cloak of silken tannin. More reticent than its stable mate, it shows wonderful staying power for those with immense patience and cool, dark cellars.Shiraz Varietal article (Wikipedia) | Varietal character (Appellation America)Australia Wine Australia (Australian Wine and Brandy Corporation) | Australian Wines (Wikipedia)South Australia South Australian Wine Industry Association | South Australian Wines (Wikipedia)Barossa Barossa Wine (South Australian Tourism Commission)Barossa Valley Barossa Valley |
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