Drink now or cellar for up to 20 years. Decant 1 hour before serving. Dan Standish’s family have been living and working in the Barossa Valley for six generations. So it was only natural that he would want to found his very own winery here in 1999 while working as winemaker for the well-known Torbreck estate. Inspired by his previous work in France’s Rhone Valley, Dan began the project with an old parcel of Shiraz vines which had been farmed by his father. Dan’s magnificent wines skillfully capture the beauty of the local Barossa terroir as well as refined Old World approach to winemaking. His speciality is Shiraz, like this exceptional bottling which is made from specially selected parcels and fermented using wild yeasts. The young wine is then left to mature in used oak barrels for 32 months before bottling. Bursting with ripe cassis, raspberries and blackberries along with undertones of licorice and dried herbs, this punchy red is a great partner for red meat dishes such as a T-bone steak, roast lamb, or a hearty beef stew. It can also be kept in the cellar for a few more years thanks to the robust full body, firm tannins, and intense dark fruit flavours.

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