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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.3 pts. and median of 91 pts. in 17 notes) - hiding notes with no text | | | Tasted by DrBad on 6/8/2018 & rated 90 points: Coravin tasting with Booker and Gorman 2010 Syrahs. Reddish-brown chestnut and murky in color. Medium-high acidity, slightly sweet, syrupy tar with a long finish. (1808 views) | | | Tasted by champ12oh on 2/12/2016 & rated 93 points: I'm in the 93 camp. PnP. Black plums and dried prunes and dates, shoe polish, black olive, attic, jerky, brown spice on aroma. Juicy and fresh black fruit, a surge of black licorice, dripping with black olive, any sign of creamy oak is totally absorbed and a pleasing acid cleanses and lingers. This is in a surprisingly wonderful spot of savory and sweet. Glad I held onto one. Wow. (2226 views) | | | Tasted by Stirling on 5/7/2013 & rated 93 points: Dark red, slight fade at rim. Lovely nose of balckberry and creme de cassis. Intense flavours of red fruits, blueberries and blackberries. What is most noticeable is the texture: this wine is thick with a creamy texture. Evokes a blueberry/blackberry milkshake. The same creamy texture that I find in Hundred Acre, Caymus and some other CA cabs. This is a controversial wine that will polarize opinion: some will love the intensity of the fruit, others will hate it and find it over the top. I am somewhere between, more a fan than a detractor. Thought the creaminess was a bit overdone and obscured any secondary nuances. Very well-made wine, but a style I can visit only a few times a year. (3385 views) | | | Tasted by Charlie Carnes on 11/1/2012: Really not too bad. I don't like the genre anymore, but this wine is still quite good. It is a little heat affected and quite ripe, but the fruit comes out mostly on the red side to me- DARK red- and rather fluid so I was able to drink and dare say, enjoy this wine. (4041 views) | | | Tasted by ricko on 8/24/2010 & rated 93 points: 2002 Standish The Relic 93% shiraz/ 7% viognier (RP91) 14.5%. Australian version of Cote Rotie. I've enjoyed several vintages of both the Standish shiraz and Standish The Relic; I tend to prefer the Relic, for a bit more complexity and it's floral nose. Slight VA on the nose; blew off with aeration. Boatload of sweet black fruit; nothing subtle about this wine, but it's in a pretty good place right now; better than the bottle I had in Jan 2010. RF93. (5297 views) | | | Tasted by KVM on 3/10/2010 & rated 91 points: Dark and a little murky. Nose is dark fruit, roasted meat, some candy. As expected, a rich, very full body with tons of nuanced fruit flavour. I cant say I noticed wood or alcohol and the tannin was pleasant. Ready today and with with a future of probably 5 years. Worth the money ($175 at Divino in Calgary) (4445 views) | | | Tasted by jcable on 3/6/2010 & rated 92 points: Very well paired with the short ribs. So smooth, great structure, very well balanced, gentle nose with good dark fruit but then so smooth in the glass and with a nice long finish. (3843 views) | | | Tasted by JBizzle on 5/9/2008 & rated 91 points: Wow! Liked this wine VERY much!! Aroma was full of berries and even a slight whiff of beef jerky.. definitely could taste the black pepper! (3698 views) | | | Tasted by d7jersey on 12/3/2006 & rated 93 points: Big Dog (4306 views) | | | Tasted by CamWheeler on 8/1/2006 & rated 89 points: Floral and fragrant nose that also gives off apricot, blackberry and liquorice. The palate is soft and sweet, despite the fruit intensity it is easy to drink - just lacking the depth to be better than very good. (3602 views) | | | Tasted by d7jersey on 7/12/2006 & rated 92 points: Banging, Big flavor good spice. (4228 views) | | | Tasted by Blair Curtis on 9/24/2005 & rated 94 points: The First Biennial Big Beastly Shiraz-o-rama (Vancouver): This wine was tasty, peppery and HUGE. Sadly that's all I wrote, as the Shirazathon had taken its toll on me and we were all having too many laughs and enjoying the food too much to write more at this point. (5777 views) | | | Tasted by Bruno on 7/4/2005 & rated 96 points: Spectacular. An inky, viscous, tooth-staining delight. Everything a big ass-kicking, unapologetic, Aussie shiraz should be. The bouquet it threw was unreal. I can't wait to try the 2003. (4094 views) |
| NOTE: Scores and reviews are the property of JebDunnuck.com and Halliday Wine Companion and JancisRobinson.com 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.Shiraz BlendViognierAustralia 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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