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Standish The Relic Shiraz/Viognier 2007

Syrah/Shiraz from Barossa Valley, Barossa, Australia
  • RP94
14.5% ABV
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14.5% ABV

Winemaker Notes

Fragrantly scented, taughtly structured and finely poised – this femme fatale represents the more reserved face of the Barossa. Delicately portioned and beautifully balanced its fragrant notes of acacia petal, crème de cassis and parfait amour are supported by an underlying swath of Szechuan pepper, Guatemalan cocoa and damp limestone. Supple, lithe and without any hint of 'palate drag', its youthful ease shouldn't detract from the sea of promise it holds for the future.

Critical Acclaim

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RP 94
Robert Parker's Wine Advocate
The Relic was sourced from the same parcel. Wild-fermented, it offers up a sexy bouquet of floral notes, bacon, smoked meat, incense, and blueberry. Dense, sweet and layered on the palate, it will offer much pleasure over the next 8-10 years. It does not get much better than this from the 2007 vintage.
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Standish

Standish

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Standish, , Australia
Standish
The Standish Wine Company was created in 1999 when Dan Standish sourced a small parcel of Old Vine Shiraz from his parent’s vineyard in the heart of the Barossa Valley. The 96-year old vines are planted on the typical sand over clay soil profile characteristic of Vine Vale the sub region of the Barossa Valley. With Dan’s enormous passion for the wines of the Rhone Valley in the south of France, it was natural evolution that the wines made would reflect the intrinsic styles of the Rhone. Formerly a Winemaker at Torbreck Vintners in the Barossa Valley, Dan carries a Degree in Chemical Engineering and has worked in the Napa & Sonoma Valleys in California, La Rioja in Spain and studied extensively the vineyards of the Rhone Valley in France.

Australia

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A large, climatically diverse country producing just about every wine style imaginable, Australia is often misunderstood by consumers. It is not just a source of blockbuster Shiraz or inexpensive wine with cute critters on the label, though both can certainly be found here. It is impossible to make generalizations about a country this physically massive, but most regions are concentrated in the south of the country and experience either warm, dry weather, or more humid, tropical influence. Australia has for several decades been at the forefront of winemaking technology and has widely adopted the use of screwcaps, even for some premium and ultra-premium bottles.

Shiraz is indeed Australia’s most celebrated and widely planted variety, typically producing bold, supple reds with sweet, jammy fruit and performing best in the Barossa and Hunter Valleys. Cabernet Sauvignon is often blended with Shiraz, and also shines on its own particularly in Coonawarra and Margaret River. Grenache and Mourvèdre (often locally referred to as Mataro) are also popular, both on their own and alongside Shiraz in Rhône blends. Chardonnay is common throughout the country and made in a wide range of styles. Sauvignon Blanc has recently surged in popularity to compete with New Zealand’s distinctive version, and Semillon is often utilized as its blending partner, or in the Hunter Valley, on its own to make complex, age-worthy whites. Riesling thrives in the cool-climate Clare and Eden Valleys. Sticky-sweet fortified wine Rutherglen Muscat is a beloved regional specialty of Victoria. Thanks to the country’s relatively agreeable climate throughout and the openness of its people, experimentation is common and ongoing and there is a vast array of intriguing varieties to be found.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

AIWRELIC_2007 Item# 109029

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