Vinorium Award - 2019 Red Wine of the Year: Silver
99+ Points - Stuart McCloskey “Sampled after 12 hours in the decanter. Almost nirvana on the nose and very difficult to project into words. The emotional experience overwhelms. A profusion of Indian ink, lavender, violets, vanilla, cold coal and cold stone infuse harmoniously with saturated damson, plum, mulberry and the sweetest of black raspberry. A little sweet spice unfurls in the background – think Kulfi. The palate is full bodied, richly structured and packed with the sweetest of black fruits rising to plum and anise. Minerality provides relief as does a perfectly judged line of acidity, albeit caressing in texture. Here is perfection mixed with profoundness in equal measures and this will appeal to those seeking a touch more extravagance. Served using Zalto Bordeaux glassware. Drinking now, but it’s a baby to 2040+.” Tasted 24 Nov 2020
99-100 Points - Stuart McCloskey "An extraordinary colour ranging from midnight black to a rim of purple. The nose is intoxicating and utterly beguiling with lavender, violets, vanilla, coal, cold stone, ink, iron ore and graphite. The palate is full-bodied, richly structured, incredibly layered and beautifully defined - The Château Latour of Australia as this befits ‘the iron fist in a velvet glove’ perfectly. It’s quite extraordinary how a wine of such scale and age is so harmonious. The flavour profile and length are unending. The texture silken. The sweet entry finding its way to an iron ore and salty finish is fascinating (my last sip offered coffee notes). It is easy to understand why this was wine of the day (a difficult achievement given the calibre of the room). One of Australia’s immortal wines which has the potential to outlive most of us. Remarkable. Decanted for 2 hours and served using Zalto’s Bordeaux Glassware." Tasted 12 July 2018
96 Points - Joe Czerwinski (RobertParker.com) "Mulberries and blueberries appear alongside a hint of white pepper on the nose of Standish's 2017 The Schubert Theorem Shiraz, sourced from Marananga. It's full-bodied, firm and structured, loaded with mixed berries and balanced by savory undercurrents of espresso and black olive. It finishes long and mouthwatering yet also dusty and tannic. Give it another 2-3 years in the cellar and drink it over the following decade or so."
96 Points - James Suckling "This is an ultra rich bottling of a parcel from one of the Northern Barossa’s most respected growers. Rich blackberries pervade every corner of the nose and palate. Luscious, silky fruit tannins flow in effortless, succulent style and deliver plush and glossy-ripe texture to close. Impeccable. Drink or hold."
Zalto Denk-Art Bordeaux Glass
Due to further lockdowns in Austria we are experiencing extended delays with our Zalto orders.
We are currently expecting our next delivery to arrive June/July 2021.
The Zalto Bordeaux glass is recommended for weightier style reds, probably our most widely used glass when tasting in house, this glass is great for many different wines. The large bowl helping aerate and soften tannins whilst accentuating the wine's depth and concentration. The Bordeaux glass is the ideal choice for Cabernet Sauvignon, Shiraz, Zinfandel, Bordeaux or Rhône style blends and many other red wines. Surprisingly, it is also the glass of choice for oaked Chardonnay, the shape of the bowl accentuating the balance of ripe fruits and oak.
"I consider Dan Standish the reigning king of Barossa Shiraz"Joe Czerwinski (Robert Parker.com)
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 follows 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.
Stylistically Dan's wines are as rich and profound as you would expect from Barossa Valley old vines, but they have a satin texture and dreamy perfume that sets them far apart from his contemporaries. Here, dark fruits are encased in cocoa and earthy richness but with gentle spice, soil tone, asphalt and a stony minerality that gives the wines a beautiful dimension. These are very special Australian wines.
The Standish 2016 wines cemented Dan’s reputation as one of Barossa’s greatest winemakers even further when several of his wines including The Relic and The Standish were awarded a huge 99 points by Robert Parker.com. Dan's reputation as one of the emerging greats of Barossa has recently been recognized when his wines were included on the list of The Barossa Super 100 Classification, the first ever regional classification, highlighting some of Barossa's very best and most sought after wines.
A land of rolling hills and ancient vines, in the heart of South Australia, Barossa is arguably Australia’s most recognised wine region, but has not been without its ups and downs.
Barossa’s story began in the mid 1800s when a group of Silesian Lutherans, fleeing religious persecution, settled in the region and began working the land of Barossa’s largest land owner George Fife Angas. The settlers took to growing fruit and due to the climate in the region, grapes were most ideally suited and toward the end of the 1800s, several wineries had been established. Distinctly Germanic names such a Johann Henschke, Oscar Seppelt of Seppeltsfield and Kaesler that are leading names in the Barossa wine industry today are evidence of these early pioneers, and many are continuing today through several generations of the same family.
The wines were originally produced for religious and home use but it didn’t take long before they were being made commercially and by the start of the 20th Century wine was being exported back to England. The demand for fortified wine was huge and this coupled with the long journey on water, fortified wines dominated Barossa’s wine market right up until the end of the 1960s, but this would lead to a crisis that would set the industry into decline. As demand for fortified wines dried up, many growers were left unprofitable and the South Australian Government introduced the vine pull scheme, uprooting many of Barossa’s ancient vines during the 1980s. It took the efforts of some of the regions new faces of the time to bring the industry back by paying the growers above market value for their grapes, and saving the old vines that have become a hallmark of Barossa wine.
It is Barossa’s ancient vines that have shaped the region's style and reputation and the forward thinking attitude of the region's producers is one that is only beginning to filter through to the rest of the wine world. The winemakers of the 1980s helped to revive Barossa’s heritage, paving the way for the next generation of Barossa winemakers and this balance between heritage and progression has continued with an unparalleled energy through the region's newest and brightest stars of the 21st Century.
The Barossa Valley is warm and dry with low rainfall and low humidity, which can lead to a risk of drought during the growing season. It’s lower in altitude and is typified by gentle, rolling hills and valleys and is home to some of the world’s oldest clusters of vines, some of which are over 125 years old. These old vines are very low yielding and produce exceptionally concentrated fruit which is exploited by producers like Greenock Creek, Hobbs and Standish to make very rich and powerful wines that due to their concentration, often reach high levels of alcohol. Although several varieties are grown across Barossa, by far the most widely planted is Shiraz, producing rich, fruit forward wines. In the past, Barossa’s reputation has suffered from this rich style of wine, with consumers and producers favouring wines from cooler areas of Australia. However, a wave of smaller, artisan wineries began to pop up during the 1980’s and 1990’s and brought a resurgence to this region.
Please login to add a review.
0 of 0 reviewers would recommend this product to a friend.