It’s a warm fruit pie of a wine, but keeps itself so well controlled. It’s very hard not to be impressed." 96 Points. Rating: 96 points. Gary Walsh.
“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. Drink Date 2020-2040” Joe Czerwinski, Robert Parker’s Wine Advocate: 96-99 points
"Hongell Family Vineyard, Krondorf. Planted 1912. Warm climate Shiraz and Viognier are uneasy bedfellows for me, generally, but sometimes they work. It’d be a different wine without the Viognier, though, obviously, I can’t state that it would be better. There’s 2% of the V-word in the mix here. Apricot, vanilla bean and white flowers, ripe blueberry, blackberry pie with a spicy crust. It’s silky, juicy, layers of silky and silty tannin, gentle but persistent and maybe even insistent. Succulence and perfume, something of a grilled steak flavour, freshness and density, and sweet sweet length. It’s a warm fruit pie of a wine, but keeps itself so well controlled. It’s very hard not to be impressed." 96 Points. Rating: 96 points. Gary Walsh. The Wine Front.
Dan Standish is an extremely experienced winemaker, adding work in the Napa and Sonoma valleys in California, La Rioja in Spain and the Rhone Valley in France to his domestic winemaking. In 1999 he was able to negotiate a small parcel of 96-year-old shiraz from his parents vineyard in the Vine Vale subregion of the Barossa Valley. This produces 300 dozen of The Standish, a wild yeast, open-fermented and basket-pressed shiraz matured in French oak for 30 months. The Standish, which uses his Rhone Valley experience led to the creation of The Relic, Shiraz (93%)/Viognier (7%) co-fermented, otherwise made with similar techniques. James Halliday
Where this wine comes from - Barossa Valley
The Barossa Valley is Australia’s best-known wine region and there’s a good reason why. The wines certainly live up to their international reputation, particularly Barossa Shiraz. With long, warm summers, the region produces full-bodied styles with power and panache. The reds are rich and luscious in their youth with dark-berried flavours, fruit intensity and fine-grained tannins, which mature gracefully with time in the cellar. But there’s more to the region than Shiraz. Grenache and Mourvèdre do more than play a supporting role in GSM blends, they’re standing on their own two feet as single varietal wines. And with a new school of winemakers at the helm, the region is in good hands for a long and healthy future.