Standish The Standish Shiraz 2017
- Australia
- Shiraz
- ABV 14.9
- Zalto Denk'Art Bordeaux Glass
99 Points - Stuart McCloskey “I feel an emotional charge each time I open and sample any wine from Standish. That’s a rare quality. The bouquet is a beautiful symphony which gently weaves its way through Autumnal notes, blood, rusty iron, violets and graphite. It comes across dark and the fruit brooding. Blueberry and plum compote adding a little sweetness. There’s spice and espresso too – sweet and exotic. Wait five minutes and enjoy the salinity / sea kelp. The palate is on another level, in fact, to most Aussie Shiraz. Supremely complex and multi-layered – the mouthfeel impersonates silk. The density akin to double cream. The flow of fruit is plush, pure and utterly seamless – acidity and freshness provided judiciously and are perfectly judged. I like how the tannins grip. From there, this soars on and only finishes when you fall asleep… Epic, in a word. Drink now (decant for 12-hours) to 2040+. Served using Zalto Bordeaux glassware. Sampled 24 Nov 2021.”
Simply put, Dan Standish produces the best Shiraz to come out of the Barossa, hence our excitement to be Dan’s UK importer. A 6th generation Barossan, Dan Standish established his eponymous winery in 1999 whilst still working as winemaker at Torbreck Vintners. His endeavour initially began around an ancient parcel of Shiraz owned and farmed by his father... All batches of fruit are fermented and matured individually then follow a strict selection in the winery that can see as much as 80% of the original blend discarded and sold off in bulk. As with the finest producers in Europe only the finest material is sold under the Standish Wine Company label.
Dan is credited as being one of the most experienced winemakers in Barossa, not only for his incredible work at the great Torbreck winery but also working with his friend Jaysen Collins of JC’s Own, on their joint project Massena. He has also spent time honing his talents working vintages in both the Napa and Sonoma Valleys in California and Rioja in Spain, but his real passion developed through the experience gained whilst working in France’s Rhône Valley. The time in Rhône working with Shiraz, which Dan is almost unrivalled in his expertise with, and the techniques he learned there led to the creation of The Relic in which Dan co-ferments a small quantity of Viognier with Shiraz to create a wine that stands up to the very best in the northern Rhône.
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In Bond
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