Sixth generation wine maker Dan Standish is blazing his own path in the Barossa with a range of boutique wines showcasing his vision of wine making. His attention to detail shows a real commitment to getting the “critical things” right as evidenced by his commitment to getting the best oak barrels and cork.
He sources his barrels from trees in the highlands of central France where the cold conditions result in slower growing tress and tighter grains which produce finer tannins. These are then allowed to season for over 48 months, instead of the usual 12 to 24 months, which produces higher quality oak barrels that cost about twice as much as the cheaper mass-produced version.
His cork is sourced from some of the best tress in Portugal and not allowed to be rested on the ground to dry in case they pick up compounds that later lead to TCA. The corks are sorted in Portugal and then twice sorted again in Australia to only select the best 4 corks out of 1000. This results in almost no cork faults or failures. And why not just use screw caps, well Dan has a view that these are made from refined aluminium and petroleum-based plastic which is not natural compared to cork. You have to admire his philosophy and commitment to getting the best for his wine.
As for the wines he had three on offer.
The 2013 Grenache was sourced from vines planted back in 1858 and are possibly the oldest Grenache vines on the world. They produce very little, maybe half a tonne per acre, and results in a very concentrated wine. To be honest I found it very tight and difficult to taste the fruit behind the fairly firm tannins. It is a wine that needs a lot of time before it will be approachable but those that have the patient will be rewarded.
The 2013 ‘The Relic’ is 98% Shiraz and 2% Viognier which is co-fermented which means they are fermented together as opposed to fermenting them separately and then blending them back together. Dan believes this provides better integration and more character to the wine. Once again I struggled to get much from this wine and it had a firm tannin structure but more in balance with the fruit. Once again it needs a lot more time (5 years?) before it opens up.
The 2013 ‘The Standish’ was the most approachable of the three wines. It is a straight Shiraz and the body is huge but the fruit is reasonably approachable now. The fine tannins are balanced and in combination with the fruit should allow this wine to go for decades. A special occasion wine or one to cellar for prosperity.
All of the wines were $95 each and will all reward medium to long-term cellaring – if you have the patience.
I admire what Dan is trying to with his wines and wish more wine makers would take as much skill and care as he does.
The Standish Wine company is open by appointment only so call ahead.
In the meantime…enjoy some wine.