Standish Wines: 
The 2018 Collection

Consistently the No:1 Aussie producer in our vinous opinion.  

Dan and his wife, Nicole, are no strangers to many Vinorium customers as their spectacular collection of Shiraz has been gracing our tables for the past few years. However, and to those unfamiliar with The Standish Wine Company, here is a little precis which will highlight what you have been missing…

Dan, a sixth generation Barossan, started the Standish Wine Co. in 1999 after learning his trade at Torbreck. He started with a small, family-owned plot of almost hundred-year-old Shiraz vines in the heart of the Barossa Valley, in the sub-region of Vine Vale. From the beginning, he pursued a mission to showcase some of the Barossa region's finest and most ancient sites, which he displays marvellously with each, annual collection.

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.

Over the years, Standish wines have amassed unanimous acclaim, ranking amongst the rarest and most sought after Barossa wines for collectors to gather, and firmly stand side-by-side with Penfolds Grange and Henschke Hill of Grace. Despite critical acclaim, Dan and Nicole are keeping their prices at respectable levels. However, I do see this changing with each, annual release. Thankfully, The Vinorium receives the largest, global allocation (We spent $356,400 on the 2018s alone) and very much look forward to sharing these spectacular wines with you. Given our allocation and, Joe Czerwinski’s (RobertParker.com) huge ‘barrel’ scores, demand from the global wine trade is enormous. Understandably, brokers will see the ’18 collection as an easy sale, simply based on Joe’s scores versus release prices from Penfolds and Henschke. However, and as UK agents and custodians of these great wines, we are reluctant to let them go to any Tom, Dick or Harry.

 

The 2018 Collection

(All Standish wines were tasted using Zalto Bordeaux Glassware.)

 
 

2018 Andelmonde

100% SHIRAZ - JOHNS VINEYARD, LIGHT PASS

Sourced from terra rossa clay soils surrounding the winery in the Light Pass sub-region.  With gentle gully breezes cooling the vine plants each evening during ripening. An ode to the worlds earliest recorded female owner of Shiraz vines.  Eleven centuries ago on "a Friday in the month of April in the second year after the death of Charlemagne, Madame Andelmonde donated her Syrah vineyard to her local church, perhaps in a bid to secure a place in 'the big wine cellar upstairs'. 

Stu’s Notes "The bouquet is nothing short of stunning. The aromatics are simply breathtaking and leave you feeling rather emotional. Notes of marine, lavender, Provençal herbs weave beautifully with blueberry compote and liquorice. The palate feel is wonderfully silken and the fruit, ripe & sweet, which caresses every facet. The layers build and build with waves of dark plum, cherry, black raspberry – the acidity and oak components adding a lovely framework. A wine which offers lift and energy in abundance. There isn't much else left to say, except for this is utterly magnificent and will leave many speechless… Decanted for 3.5 hours and served with Zalto Bordeaux glassware. Drinking window from 2020 to 2050." Tasted 06.05.2020

The same decanted wine was sampled circa 24 hours later
(overnight we placed a tight clingfilm seal over each decanter)…

Summary: The wine is showing no, obvious signs of oxidation and still exudes its beguiling bouquet. I detect warm tarmac / earth on the nose but its ‘marine’ influence is very much alive, as is the Provençal herb characteristics – more so. I detect black olive tapenade.  The palate retains its silken texture with sweet black and blue fruits cloaking effortlessly. Muscular with a lovely warmed, mineralité finish. Energy in abundance and still, incredibly joyous to sample. First class pedigree.

My Overall Score: 98-99 Points

 

Joe Czerwinski (RobertParker.com) "Sourced from a vineyard not far from the winery in the Light Pass subregion of Barossa Valley, the 2018 Andelmonde Shiraz boasts lovely raspberry perfumes and gentle herbal nuances of mint and black tea. Full-bodied and creamy-textured, with a long, silky finish and mouth-watering acids, it's another fabulous effort from Dan Standish."

£64.95 per bottle
or £311.35 IB per case of 6

 
 

2018 Lamella

100% SHIRAZ – HUTTON VALE FARM, EDEN VALLEY

These gnarly old vines grown in granitic earth are hand tended by the 6th and 7th generation of the Angas family just to the east of the eponymous town of Angaston. The higher altitude providing cooler nights allowing for greater retention of natural acidity which give these grapes a vivid charisma.

Stu’s Notes "The bouquet is exceedingly floral with a strong marine influence. Warm earth, espresso, violet, mineral, lead pencil, and mint are just some of the components which create the glorious and ever evolving bouquet. There is more structure from the acidity and tannins which keep the voluptuous, ripe, and supremely concentrated black fruits in perfect check. Ethereal in weight. Fine boned with an immense future ahead of itself. Not as amiable as the Andelmonde but this is precise winemaking aligned with nature itself.  The finish is epically long. Drink before bed (do not clean your teeth) and you’ll be tasting it when you rise. Just incredible. Truly so. Decanted for 3.5 hours and served with Zalto Bordeaux glassware. Drinking window from 2020 to 2050++." Tasted 06.05.2020

The same decanted wine was sampled circa 24 hours later
(overnight we placed a tight clingfilm seal over each decanter)…

Summary: The bouquet is explosive and speaks loudly of its terroir –Iron, flint, incredibly muscular and alluring. Very Côte-Rôtie but with a lick more sweetness. The palate is expansive and drenched with ripe black / blue fruits. I love the bitter espresso and liquorice finish. I feel a tad mean with my score as this is an incredible wine, and just starting out on life. I truly believe this will be perfect in a decade or two and will achieve 100 points. But, and for now, an almost perfect score will suffice.

My Overall Score: 99 Points

 

98-100 Points - Joe Czerwinski (RobertParker.com) “Another potentially perfect wine, the 2018 Lamella Shiraz, from the Eden Valley, is full-bodied and velvety in texture. Offering swirls of complex mixed berries, tea and spice, it finishes long and tannic, with plenty of backbone and structure, plus intriguing hints of espresso and chocolate. In contrast to The Standish, it's more impressive, while The Standish is more opulent and generous”

£74.50 per bottle
or £359.15 IB per case of 6

 
 

2018 The Schubert Theorem

100% SHIRAZ – SCHUBERT VINEYARD, MARANANGA

Planted on own roots at 12ft x 8ft spacing. The soils are deep red/brown earths with eroded protrusions of crystalline quartz. The Schubert Theorem lies within a branch of mathematics known as 'knot theory'. It states that any knot can be uniquely decomposed as the connected sum of prime knots. Aptly named, this wine deconstructs the Schubert family vineyard into its six distinct sections, taking the finest elements of each and re-assembling to connect and enhance their strengths.

Stu’s Notes "The nose is an intense experience which unfurls with iron ore, marine, kelp, licks of salty wet stone, graphite, packed with black fruits and a lovely floral lift. The palate is medium-bodied, a touch more edgy, and perhaps speaks more of terroir than fruit. The marine influence continues through to the palate prescribing more umami flavours. Briary, with more pronounced acidity and fine tannins. Ink on the finish and incredibly complex. A real intellectual wine and deeply impressive. Decanted for 3.5 hours and served with Zalto Bordeaux glassware. Drinking window from 2020 to 2050++ but I would ignore for 5-10 years." Tasted 06.05.2020

The same decanted wine was sampled circa 24 hours later
(overnight we placed a tight clingfilm seal over each decanter)…

Summary: Not the slightest sign of oxidation as the aromatics explode from the glass. Iron ore, marine, kelp, licks of salty wet stone, graphite are still present as is espresso, dried orange peel, fennel seed and warm, baked earth. The palate is super-concentrated – a tsunami of saturated fruit covers every millimetre. The mineral tone is a work of genius, An extraordinary wine in every sense.

My Overall Score: 99-100 Points

 

96-98 Points - Joe Czerwinski (RobertParker.com) “Mint, sage and thyme accent blackberry and black cherry fruit in the 2018 The Schubert Theorem Shiraz. Full-bodied and rich without being heavy, it finishes tremendously long, with silky, cocoa-powder-like tannins. It should drink well for a couple of decades”

£71.50 per bottle
or £344.15 IB per case of 6

 
 

2018 The Standish

100% SHIRAZ  - LAYCOCK FAMILY VINEYARD, GREENOCK

Shiraz sourced from Major Jeff Laycock's encampment on Parbs Road just outside the western ridge commune of Greenock. Bedded deep on their own roots in ironstone gravels and schist layered over dark red clay, this Shiraz clone is in its element.

Stu’s Notes "The perfume is incredibly inviting, opulent and builds in the glass like a skyscraper. The nose is deep, dark, and brooding with a lovely lick of mineral and liquorice in the background. There’s an attractive savouriness to the fruit and edges towards Lamella for its structure.  The depth of flavour is extraordinary and offers incredible intensity without any heaviness which is such a skill. The fruit is luxurious, and mineral laced with a touch of spiciness to provide some lift. Texture akin to silk with juicy acidity and fine tannins adding shape to the wines overall presence. Just phenomenal.Decanted for 3.5 hours and served with Zalto Bordeaux glassware. Drinking window from 2020 to 2050++." Tasted 06.05.2020

The same decanted wine was sampled circa 24 hours later
(overnight we placed a tight clingfilm seal over each decanter)…

Summary: Not the slightest sign of oxidisation and still (if not more) inviting than yesterday. Monolithic would be one word to describes the bouquet – you could write a book on the aromatic profile as it’s nothing short of perfection. The palate is simply heavenly and has no room for improvement as it takes perfection in its stride. Perhaps 110 points in a decade? Captivating, life-changing for vinous lovers and it doesn’t get better for Aussie Shiraz. It’s one of those rare, goose bump moments. Simply, breathtaking.

My Overall Score: 100 Points

 

98-100 Points - Joe Czerwinski (RobertParker.com) “The 2018 The Standish Shiraz (a sample blend from barrel) is a bit stalky (it's about 50% whole cluster), but it's gorgeously perfumed, with hints of herbal tea, raspberries, blackberries and licorice. It just exudes complexity, while also being full-bodied, plush and creamy, with a long, elegant finish. This seamless beauty is a candidate for perfection”.

£74.50 per bottle
or £359.15 IB per case of 6

 
 

2018 The Relic

98% SHIRAZ  2% VIOGNIER - HONGELL VINEYARD, KRONDORF

From the toiling father and son team of John and Trev Hongell at Krondorf, the heart of the Barossa Valley. In the same quartz laden soil alongside their prodigious Shiraz these boys also tend to a tiny planting of the aromatic white grape Viognier, which is co-fermented in The Relic.

Stu’s Notes "The perfume is incredibly complex and difficult to pin down. Certainly exotic, super-intense and fills your olfactory senses with one hell of a wave of dark red / blue fruits (black raspberry liqueur) sweet spices and a wild-floral character. The palate is sensual, supremely elegant, and without one single flaw – far too moreish making returning the glass to the tasting table very difficult indeed. The fruit saturates your palate, but and from the very first sip, the level of poise is breathtaking. Less powerhouse and more ethereal brilliance. Deeply impressive and perhaps my favourite out of the collection. Decanted for 3.5 hours and served with Zalto Bordeaux glassware. Drinking window from 2020 to 2050++." Tasted 06.05.2020

The same decanted wine was sampled circa 24 hours later
(overnight we placed a tight clingfilm seal over each decanter)…

Summary: Not the slightest sign of oxidisation. The bouquet is a masterclass of brilliance as the sweet, spiced fruits infuse with kelp, marine, ink, and iron ore. It’s so complex you could get lost all day…Equally, the palate does not disappoint. Texturally magnificent with the fruit, tannin, oak, and acidity components handled by angels. Otherworldly and an utter privilege.

My Overall Score: 100 Points

 

96-99 Points - Joe Czerwinski (RobertParker.com) “Despite being only 2% Viognier, in its current state, Standish's 2018 The Relic Shiraz-Viognier shows prominent notes of stone fruit and spice, plus the blackberries and blueberries of the Shiraz. Full-bodied, lush and creamy-textured, with a long, silky finish, this beauty should drink well for a couple of decades after its release next year”

£71.50 per bottle
or £344.15 IB per case of 6

 

Standish 2018 Five Bottle Pack

1 x 2018 The Standish
1 x 2018 Lamella
1 x 2018 The Relic
1 x 2018 The Schubert Theorem
1 x 2018 Andelmonde

£356.95 per case of 5

 
 
 

The 2017 Collection

Standish The Standish Shiraz 2017

98+/99 Points Stuart McCloskey “Despite the huge reviews for the 2016, I personally prefer the 2017. In fact, I would declare all 2017 Standish wines superb and more to my liking. The 'The Standish' Shiraz is made from fruit farmed by the Laycock family in the Greenock sub-region of the Barossa Valley. Earlier releases from the now extinct Andelmonde and Borne Bollene came from this site – How wonderful would it be to see their return. Tell-tale Standish nose of pen ink, lead pencil, iron ore, graphite, warm earth, violets, dark plum and vanilla. Unbelievably harmonious for such a young wine – Seamless and graceful with satin-like tannins. The palate is sweet with black raspberry liquor, spice and offers a touch of relief with a core of crushed rocks. More and more notes build with time. It’s almost a life-long journey of an ever-changing scenery. At the risk of sounding like a broken record, this is another stunning wine from Dan Standish. Decanted for 4 hours and served using Zalto Bordeaux glassware.”

96 Points - Joe Czerwinski (RobertParker.com) "Lifted, herbal notes of mint, thyme and sage appear on the nose of the 2017 The Standish Shiraz. They're followed by waves of raspberries and more raspberries, fleshing out the full-bodied palate and lingering onto the long, silky finish, where they're joined by savory roasted-meat and espresso notes. While almost approachable now, a few years in the cellar surely wouldn't hurt."

£64.95 per bottle
or £306.90 IB per case of 6

 

Standish The Relic Shiraz Viognier 2017

97 Points - Joe Czerwinski (RobertParker.com) "Standish's 2017 The Relic Shiraz-Viognier includes 2% Viognier, just enough to soften the wine's considerable tannins and add a floral element on the nose. Gorgeous scents of brambly blackberries and anise lead into a wine that's full-bodied and plush, long and silky, adding hints of cocoa and espresso on the finish."

Dan Standish “The 2017 year saw a rarely lush growing season for our old vines, with decent winter-spring rainfall and a long, sustained ripening period. We’re seeing the vibrancy to match in these wines. These bright, luscious Shiraz’s each reveal refined, multi-layers of graceful tannin; fleshy and distinguished. While unmistakably Barossan, this vintage carries an elegance akin to a Northern Rhone offering – an atypical shift resulting from a more modest variation of our renowned ‘blow-dry’ summer heat. Barrel de-classification took a leading role for these creations, bottling less than one third of production, retaining only the crème de la crème for the final cuvees. The role that soil, site and aspect play is distinctly evident in each of these single site wines as they show their most unique tones to date.”

£64.95 per bottle
or £306.90 IB per case of 6

 

Standish Lamella Shiraz 2017

98-100 Points - Stuart McCloskey "Even at this stage, the ’17 Lamella is spectacular and bursts from the glass with an intoxicating and heady mix of pen ink, lilac flower, violets, cassis liqueur and liquorice with the faintest whiff of nori. The palate is full-bodied, ineffably complete with an overall mouthfeel akin to velvet - juicy with a super-lavish, creamy texture. The fruit component comes across cool and clearly handled sensitively. Layers of fruit wash across my palate. With aeration (4-5 hours) the dark fruits meld with wood smoke and dried herbs – ever changing in the glass. The tannins are virtually unnoticeable, as is the oak which is quite extraordinary. Granted, this wine offers an entire day of immediate pleasure, but it will be perfect in a decade. I cannot wait to see how this evolves over the coming years. Utterly magnificent and a privilege to sample such a remarkable Aussie masterpiece. Breathtaking in its infancy… Decanted for 4-5 hours and sampled using Zalto Bordeaux Glassware"

98 Points - Joe Czerwinski (RobertParker.com) "The star of this year's lineup is the 2017 Lamella Shiraz, sourced from a single dry-grown Eden Valley vineyard in the vicinity of Henscke's Mount Edelstone and Hill of Grace vineyards. It shows a healthy dusting of cracked peppery and dried spices but also layers of red and blue fruit and savory notes of black olives and espresso. Full-bodied and silky but taut, it ideally needs another 2-3 years of cellaring to soften the tannins on the long, dusty finish."

£64.95 per bottle
or £306.90 IB per case of 6

 

Standish The Schubert Theorem Shiraz 2017

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 Bordeaux Glassware."

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."

£64.95 per bottle
or £306.90 IB per case of 6

 

Standish 2017 Four Bottle Pack

1 x 2017 The Schubert Theorem
1 x 2017 Lamella
1 x 2017 The Standish
1 x 2017 The Relic

Was £259.80 per case of 4
Now £226.00 per case of 4

 

Standish 2017 & 2018 Eight Bottle Pack

1 x 2017 The Schubert Theorem
1 x 2018 The Schubert Theorem

1 x 2017 Lamella
1 x 2018 Lamella

1 x 2017 The Standish 
1 x 2018 The Standish 

1 x 2017 The Relic
1 x 2018 The Relic

£518.00 per case of 8

A saving of £33.80 over buying the 8 bottles individually.

 

The Standish
2017 & 2018 Duo

£139.45 per 2 pack

Lamella
2017 & 2018 Duo

£139.45 per 2 pack

 

The Relic
2017 & 2018 Duo

£136.45 per 2 pack

The Schubert Theorem 2017 & 2018 Duo

£136.45 per 2 pack