The Standish 'The Relic' 2006
- Rich, full-bodied
- Barossa Valley
I had a lovely family dinner recently. Mum, dad, and my sister Nicci, for her birthday (30 again, obviously - need you ask?). I’d kinda coerced dad into bringing a bottle of Cullen Diana Madeline 2005, since he was rude enough to drink his only other bottle without me. We decanted and poured (after a stunning Alsatian riesling to start with) and it was at the perfect drinking moment.
“This is just singing!” I exclaimed.
Confused looks ensued.
“Singing, eh?” Dad looked skeptical.
“Really?” said mum, unsure if she might be enlightened by holding her ear to the glass.
But Nicci had already whipped out her phone and had Instagram stories at the ready. “What’s it singing?” she asked as everyone gave their interpretation of Cullen doing karaoke.
Mmm, yep. I thought this wasn’t a foreign concept. It’s like “in the drinking pocket”. “Singing” denotes a wine at the peak of its life, with the perceived perfect amount of age, before any of the vibrancy of fruit starts drying out.
Enter The Relic. Bold, rich and fine baritone fruits and tenor tannins, with a punchy brass section, silky backup vocals and a rollicking jazz piano vibe. Over a decade of age, great Barossa vintage, brilliant producer and a wonderful privilege.
The Relic can join me for karaoke any time, and I’ll be sure to put it on Instagram stories. I think we’ll be singing Old King Wenceslas, like the driver from Love Actually.
“This prodigious wine showcases Barossa's ability to deliver big, mouthfilling flavors without any suggestion of heat or heaviness. Scents of stone fruit, pepper and red currants mark the nose, while the flavors take on a darker cast, heading toward black cherries and black olives. The tannins are supremely silky, but this graceful, feminine beauty should drink well through at least 2020.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Barossa Valley
- 220 added
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 97% Shiraz 3%, Viognier
- Serving Temp.
The Standish Wine Company
"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
'Barossa Valley'. This is Australia's key wine brand overseas, in the US especially. It's our riposte to 'Champagne', 'Scotch' and 'Barolo'. My mind conjures these images, in this order: Shiraz, Penfolds wine, Maggie Beer condiments. All of which can GET - IN - MY - BELLY! But there is so much more to the Barossa than first glance. There are fringe (and not so fringe) winemakers actively working to classify the valley's subregions, and this is a very worthy cause. From Moppa to Seppeltsfield to Marananga there's a lot of variation, and the styles produced can vary immensely. This is the next step in the vision of this region (which, let's face it, is a baby in the scheme of things), as it gets acquainted with its strengths, weaknesses and future opportunities.It's a region that's not sorry to produce the big, fruit-driven wine styles that make it so popular. So drink to the future of the Barossa, because it's as bright as any other region on the world stage.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Veal schnitzel with coleslaw
- 50g (1/3 cup) plain flour
- 1 egg
- 2 tbs milk
- 50g (1 cup) panko breadcrumbs
- 1/3 cup chopped fresh continental parsley
- 8 (about 75g each) veal loin medallions
- Olive oil spray
- 4 cups finely shredded savoy cabbage
- 1/2 small red onion, halved, thinly sliced
- 1 Granny Smith apple, cored, cut into matchsticks
- 2 tbs currants
- 60ml (1/4 cup) buttermilk
- 2 tbs low-fat mayonnaise
- 1 tbs salted baby capers, rinsed, drained, coarsely chopped
- Lemon wedges, to serve
- Place the flour on a large plate. Whisk the egg and milk in a bowl until combined. Combine the breadcrumbs and half the parsley in a separate bowl. Coat a piece of veal in the flour and shake off any excess. Dip in the egg mixture, then in the breadcrumb mixture, pressing firmly to coat. Place the veal on a plate. Repeat with the remaining veal, flour, egg mixture and breadcrumb mixture.
- Heat a non-stick frying pan over medium-high heat. Spray with oil. Cook half the veal for 4 minutes each side or until golden brown (spray the pan with oil halfway through cooking, if necessary). Transfer to a plate lined with paper towel. Repeat with the remaining veal, reheating the pan between batches.
- Meanwhile, combine cabbage, onion, apple, currants and remaining parsley in a large bowl. Whisk the buttermilk, mayonnaise and caper in a bowl until well combined. Pour the dressing over the cabbage mixture. Toss to combine.
- Divide the veal and coleslaw among serving plates. Serve with lemon wedges.