Our Best Selling Wines

  2021 Best Shiraz Wines - Wine Companion Awards

Decanter Magazine – Top 10 wineries in McLaren Vale

97 Points James Halliday "Block 6 is a 1.4ha east-facing block of 125yo vines with very complex soils. Hand-picked, crushed and destemmed, 11 days on skins, matured for 20 months in French and American puncheons (40% new). If ever there was an iron fist in a velvet glove this is it, but with one qualification: the iron fist was created by a master sculptor, the wine quite special, and fully deserving its price."

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97 Points - Stuart McCloskey “A thrilling, single vineyard Shiraz which has been meticulously crafted by the skilled hands of Craig Stansborough. The site is around 260-280m above sea level with vines planted in 2000 and is own rooted, clones are heritage and 1654. The nose is heady and aromatically perfumed with intense black raspberry, crème de cassis, bramble and fennel seed. The warm earth notes keep it grounded (forgive the pun!) as do the cedar notes. Vanilla kicks in after many hours in the decanter (we decanted for 6). Read more...

97++ - 98 Points - Stuart McCloskey “Like the ‘South’ the bouquet speaks of its birthplace but with a little more concentration. Lemon oil, lemon thyme, licks of wet stone, sea salt and take a walk past Jasmine to really appreciate the floral aromatics. The palate is a touch waxier in style / weightier and offers more immediate enjoyment. That tell-tale salinity is such an attractive quality and works a treat with the fresh zip of citrus, flint and razor-sharp acidity. Extremely elegant and judged perfectly. This is just a beautiful, crystalline Tassie Chardonnay which will be amazing in five or so years. Served with Zalto Bordeaux glassware. Do not serve from the fridge. Decant for a wee while as this wine needs a little aeration.”

98+ Points – Stuart McCloskey “The bouquet exudes tranquillity and beauty (almost Burgundy like and demonstrating cool-climate Shiraz in perfect form). A mix of wild berries, raspberry, a real sense of vivacity provided by the deep aroma of blood orange, a little orange zest, wonderfully floral (rose and violet) along with tangible game notes. There’s spice too – exotic spice with liquorice, bergamot and cedar adding to the plethora of aromas. Equally, the palate conveys a sense of serenity which is the addictive element. Breathtaking in its beauty, effortlessness and by far one of the most refined Aussie Shiraz wines I have ever sampled. Vibrant, wild hedgerow fruits are in abundance along with blood orange – The palate is ample and akin to silk. Freshness is provided in abundance – it’s chiselled and on-point.  Pure and simple, this is an outstanding wine with purity and elegance being at the core of its DNA.  We should doff our hats as this wine shows the sceptics that greatness can come from, firstly New World Shiraz and most importantly, cool-climate, Aussie Shiraz. Drinking now to 2030. Decant for 1-2 hours. Served using Zalto Bordeaux glassware.”

96 Points - James Halliday "From a single vineyard; free-run juice only used. Remarkable wild yeast wine with no additions until bottling. Beautiful nutty infused strawberry and cherry flavours, mouthfeel, balance, length. All boxes (and then some) ticked. 13% alc, screwcap."

93 Points - Joe Czerwinski (robertparker.com) - A 50-50 blend, the 2018 Tin Lids Shiraz Cabernet Sauvignon is a solid, inky mass in the glass. Smoky, peppery essences emerge on the nose, backed by dense blueberries and blackberries. There's a pleasant briery note, hints of sage and bay leaf, with any oak treatment pushed into the background. Full-bodied and rich, yet not overly heavy, it's poised on the cusp of being over the top in terms of its concentration, but remains balanced and reasonably harmonious from start to finish, buoyed by supple tannins that turn gently dusty on the long finish."

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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.”

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95 Points - James Halliday "From a single vineyard in Karridale, whole berries pressed to old barriques and a 600l demi-muid for 11 months with lees stirring. Green-gold; a barrel-fermented sauvignon blanc that challenges normal beliefs and practises, made possible by the quality of the grapes. It marries honeyed richness and complexity, honey and crystallised grapefruit skin with dancing acidity."

96 Points  - Stuart McCloskey “I love the nose with its steely freshness – racy and cool climate, sweetened with a whiff of poached pears. The palate is much fuller than the Upper Ngumby and will appeal (enormously so) to those seeking a richer style. There’s a lovely combination of depth and mouth-watering freshness. The fruit is evidently sweeter and fills the mid-palate gloriously. Stony minerality keeps the wine in perfect check. This is a chardonnay on full parade, just bumptious and proud to be. A touch of salinity on the super long finish. Bloody brilliant – it’s as simple as that. Drink now to 2025.”

97+ Points - Stuart McCloskey “Sourced from the Howard family Somerset Vineyard and a blend of three slopes: Eastern, Northern and Western – planted 1966, 1968, and 1970. Warm earth, dried spices, raspberry, green olives and vanilla waft from the glass. Medium-bodied, layered, elegant and immensely appealing. The tannins are super-fine and meld beautifully with the fruit, which is ripe, crunchy and juicy. I love the subtle star anise, spice, liquorice, touches of violet and toast which I imagine emanates from the French oak in which the wine rested for 16 months. Incredible length and finely polished – sensitive winemaking and will drink beautifully over the next decade. Ideally, leave this in the cellar for 3-5 years. Served in Zalto Bordeaux glassware”