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All tasting notes
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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93.9 pts. and median of 94 pts. in 11 notes) - hiding notes with no text | | | Tasted by SirJ on 5/9/2024 & rated 94 points: Followed up last week's wines, Chateau Talbot and Standish Wine Co Standish, both 2019. Both were very good from the start last weekend, but now both were so much better. It was of course to be expected when you open such young wines.
Standish is really powerful, but thanks to a wonderful tannin structure and a clear acidity, it manages to balance the fruit, it needs time to become homogeneous. A fantastic Shiraz!
Ch Talbot has become a Left Bank favourite. Full body but the classic minerality, pencil, tobacco and mocca, cassis. Will get even better with time.
It's fun with wine friends. Drink or hold (but give this wine time!) (637 views) | | | Tasted by PLLU on 3/31/2024 & rated 95 points: Fruit driven and structured Shiraz that will develop further over time. A wine that should be reflected by itself. Multi layered primary fruits that will develop into further complexity over time
Appearance deep ruby
On the nose the intensity is medium (+) with aromas/ flavors of black fruit ( blackberry, blueberry, black plums, black cherry), mint, eucalyptus, tomato leaf, vanilla, cedar, toast and some smoke in the background. Developing.
On the palate the wine is dry with high acidity, medium (+) tannins, high alcohol and full body. The flavor intensity is pronounced and the finish is long. The quality is outstanding and can drink now potential for aging. (1015 views) | | | Tasted by Martin24 on 9/8/2023 & rated 99 points: Asi som sa zamiloval do vín od Dana Standish.10 h dekantácie, víno spieva. Normálne sa usmievam. Hlboké,bohaté,nepriehladné, fialové až čierne.Aromaticky krásne - čučoriedky,moruše,maliny, zem,kov. Bohaté. Plné telo, stredná kyselina. Veľmi dlhá dochuť. Bez pocitu akejkoľvek horkosti. Alkohol majestnátne zapracovaný. Toto je pán kráľ Shiraz. Bravo ! (1698 views) | | | Tasted by nwebstar on 3/21/2023 & rated 94 points: Big, deep, dark and brooding. Perhaps even more so than my last tasting.
Dark plum and blackberry. Dense fruit somewhat balanced by a drying complex spice back element (cinnamon, clove, nutmeg, cardamom, allspice). Great accompaniment to firm strong cheeses. Perhaps a little more overpowering this time. 93.5. Not sure how this will develop over time. (2500 views) | | | Tasted by PLLU on 11/27/2022 & rated 93 points: Rich, dense and complex on the nose. Mint, dark fruit and structure in the taste. Powerful and fruit driven. Lasts very long time. A wine that should be drunk by itself now, contemplating and thinking how many wine types there are in the world. Young and it will be interesting to we what happens going forward. (2561 views) | | | Tasted by jrbates68@gmail.com on 7/12/2022 & rated 90 points: Not sure if I agree with the $120 price tag but this was a big, full bodied fruit driven Barossa shiraz. Beautifully smooth, it will undoubtably cellar well. (2750 views) | | | Tasted by antkorbel on 7/5/2021 & rated 94 points: Impenetrable ink, chocolate pudding, dark plum and Indian spice. Brooding but not a bruiser, balanced. Seems luxuriant. Lovely on a cold winter night. (4134 views) | | | Tasted by grapenomad on 6/28/2021 & rated 92 points: Similar to Lamella, but a tad softer and more approachable. Still so young, it's a shame to even try drinking this right now. Beautiful potential though, next 20 years easily. (3369 views) | | | Tasted by nwebstar on 6/8/2021 & rated 94 points: Not my usual style so perhaps an extra point for converting me. For me this is a big round warming Australia Shiraz and somewhat of a winter delight. Dark plums and blackberry with warming (cinnamon, clove, nutmeg) and aromatic (cardamom, cumin) spices. Everything nicely balanced and very fine tannins. Very easy drinking and really quite delightful. (3021 views) |
| 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.2019 The Standish Wine Company Shiraz The Standish
THE 2019 VINTAGE
Each wine in the collection – four this year, sadly the gorgeous Andelmonde was not made in 2019 – is a single site thumbprint of vineyards in Barossa and Eden Valley, each with a distinct and eloquent voice, each crafted in the same manner (fermented wild in open top fermenters, 15-20% new French oak). The 2019 vintage was a small make (nothing in comparison to 2020 of course, more disappointment awaits us there) with yields some 30% down on the 2018 vintage. The Eden was even lower, 50% down. The growing season and harvest were characterised by warm, dry daytime conditions and cold cloudless nights, which led to two major frost events in September and November, topped off by wind and hail towards the end of November (both affected fruit set, which in turn affects yields). The rest of the season running up to harvest was generally warm with low rainfall, saved by a cool Feb that eased the ripening into an early finish in March – one of the earliest on record. The ol’ kick in the teeth was true of Barossa in 2019: great quality, tiny yields.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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