Standish Wine Company, The
Summary
The Standish Wine Company is a boutique Barossa Valley producer founded in 1999 by Dan Standish, crafting extremely limited single-vineyard Shiraz from old, dry-grown vines across Greenock, Hutton Vale, and Eden Valley sub-regions. Embracing minimal intervention techniques including open-top fermentation, indigenous yeasts, and whole bunch inclusion, Standish's annual production remains under 2,000 cases, creating highly sought-after wines that authentically express their distinctive terroirs.
Heritage & Leadership
The Standish Wine Company was founded in 1999 by Dan Standish in South Australia's Barossa Valley. As both owner and winemaker, Standish established the company with a clear focus on producing high-quality, single-vineyard Shiraz wines that express the distinctive character of the region's terroir. Before launching his own label, Standish gained valuable experience working at Torbreck Vintners, another respected Barossa Valley producer.
The company has maintained its original vision as a small, boutique operation dedicated to quality over quantity. Since its founding, The Standish Wine Company has developed a reputation for producing limited quantities of site-specific wines, with each bottling designed to showcase the unique characteristics of its vineyard source. This focused approach has remained consistent throughout the company's development, with Dan Standish continuing to direct all aspects of production and business operations.
Vineyards & Wines
The Standish Wine Company sources fruit from select old-vine vineyards throughout the Barossa Valley, with particular focus on the sub-regions of Greenock, Hutton Vale, and Eden Valley. Many of these vineyard sites feature dry-grown (non-irrigated) vines, which typically produce lower yields of more concentrated fruit.
The company's portfolio centers on single-vineyard Shiraz wines, each representing a different terroir within the Barossa. Key wines include "The Standish," sourced from the Standish Vineyard in Greenock; "The Schubert Theorem," from the Laycock Vineyard also in Greenock; "The Relic," which incorporates fruit from the Andelmonde Vineyard in Eden Valley; and "Lamella." "The Relic" distinguishes itself in the lineup by including co-fermented Viognier with the Shiraz, a technique inspired by Northern Rhône traditions.
Additional vineyard sources include the Roennfeldt Road vineyard in the Marananga district, further diversifying the company's access to distinctive Barossa terroirs. Production remains deliberately limited, with total annual output estimated to be under 2,000 cases, allowing for meticulous attention to each vineyard site and resulting wine.
Philosophy & Practice
The Standish Wine Company adheres to a minimal intervention winemaking philosophy, focusing on allowing the vineyard character to express itself with limited technical manipulation. This approach begins in the vineyard with the selection of old-vine, dry-grown sites that naturally produce concentrated fruit with distinctive character.
In the winery, production techniques include the use of open-top fermenters, which facilitate gentle extraction of color and flavor compounds. Whole bunch/whole cluster fermentation is employed for some wines, adding structural complexity and aromatic nuance. The fermentation process typically relies on indigenous yeasts naturally present on the grape skins, avoiding the addition of commercial yeast strains.
After fermentation, the wines are aged in French oak barrels, providing subtle flavor enhancement and slow oxygen exposure that helps develop complexity. The company's commitment to minimal intervention extends to limited or no filtration before bottling, preserving the wine's natural texture and flavor profile.
While not certified organic or biodynamic, The Standish Wine Company works with vineyards that are farmed using sustainable practices, focusing on vineyard health and the preservation of the Barossa Valley's viticultural heritage through the continued use of historic old-vine plantings.