Standish The Relic Shiraz Viognier 2020 - In Bond

99 Points - James Suckling  “A pretty sensational wine with blackberry, grilled meat, dark chocolate, and licorice. Full-bodied and layered with righteous deep and poised tannins that coat the mouth. It goes on for minutes. Crushed stone, slate. Asian spice. Original vines planted in 1912. Drinkable, but better after three or four years. Try after 2025.”

99 Points - Erin Larkin, RobertParker.com "The 2020 The Relic Shiraz-Viognier is made with fruit from the Hongell family vineyard in Krondorf, with 15% to 20% whole bunches in the ferment and 1% Viognier skins co-fermented. This is the best I’ve seen it. There’s something about the combination of the hot year and the diminished yields—it has recoiled and recompressed the Viognier on top of and into the Shiraz and brought them into balance/harmony. Beneath its floral and stone fruit guiles is a pool of savory, muscular, red-dirt Shiraz. There is bacon fat and pure berry fruit and spice for days… I’ve recently looked at a previous vintage of this wine alongside an older but immaculate Chateau d’Ampuis, and while their origins were clear in the glass, the Relic proved an Australian perspective more than relevant. The balance between the varieties—and the classic push/pull of sweet and savory—is more harmonious this year than in any I can remember, and the only thing I am more excited about when I consider this wine is what I will say next year, through the lens of an excellent, cool and elegant year. What a fine pair they will make."

98-100 Points - Stuart McCloskey “The sweetest and most delectable Relic I have sampled, and by far, the plushest out of the quartet. The bouquet is hypnotically calming and flows to the tune of menthol, graphite and Indian ink. The fruit is pastille-like, dense and supremely ripe. Wonderfully floral - Mediterranean herbs too. Brooding qualities – almost a sense of shyness. However, the palate delivers a sweet symphony of black raspberry, blue and blackberry fruits that have a distinct mineral tone to them. Redcurrant tartness, wild herbs (sage and dried mint), lavender and espresso provide a point of contrast to the richness. The satiny texture is heavenly. I enjoy the savouriness, the purity is beguiling and the glossy, almost viscous-waxy coating appeals. In short, this is superb (even at this stage). This is next-level, world class Shiraz (let’s be honest, they all are). Glory be… Decanted for 72-hours and sampled daily. 48 to 72 hours being the sweet spot. Served using Zalto Bordeaux glassware. Drink now (ideally wait 5 years) to 2050.”

Dan Standish "Opulent jasmine and lavender notes with hints of peach and rosemary. Vibrant, fleshy, crisp and crunchy in the mouth, butter and menthol with lingering subtle powdery tannin."