As a 6th generation Barossan, Dan Standish has an impressive background in the wine industry. Before finding his true niche; the Shiraz-based wines of France's Rhone Valley, he worked in some of the world's top wine regions including California's Napa and Sonoma Valleys and Rioja in Spain. Upon his return to Australia in 1991, while still working at the famed Torbreck Vintners, Dan established The Standish Wine Company with fruit sourced from a small parcel of old-vine Shiraz from his parent's Barossa vineyard. The fruit of these 96-year-old vines is used to produce The Standish; a concentrated, brooding Shiraz produced with wild yeast in open-top fermenters and gently basket-pressed. The wine is then matured in French oak for 30 months before a strict selection process. Only the finest barrels are labelled under the Standish name, which often results in limited quantity. The Relic pairs Shiraz with a small amount of Viognier, co-fermented and subjected to the same rigorous selection process. Dan produces three additional premium Shiraz wines from single vineyard sites throughout the Barossa.
