The Standish Wine Company
The Standish Shiraz
Barossa Valley
2023
Vintage
Varietal
Shiraz
Where it is, October 2026
Too Young: holding until the full drinking arc opens in 2028.
Begin opening this bottle in 2028; its peak window runs from 2030 through 2043.
The ‘23 The Standish Shiraz.
The Standish Shiraz 2023 is from Barossa Valley, Australia.
Cellared Ageability Index (CAI) drinking timeline
Storage and bottle condition can shift the experience.
The peak window sits inside the broader full drinking arc.
Tasting note
The Standish Wine Company's 2023 Shiraz should unfold with blackberry, dark plum and black pepper, plus a savory herbal note. Barossa Valley fruit is expected to feel dense and powerful, firm tannins giving it a substantial texture while acidity brings balance. Maturity opens in 2028, the peak years are 2030 to 2043 and the horizon is 2051. Expect a long, warming finish of dark berry, spice and earth.
The 2023 vintage
The Standish Wine Company's 2023 Shiraz comes from Barossa Valley, Australia.
About The Standish Wine Company
The Standish Wine Company's Shiraz comes from Barossa Valley, Australia.
From the cellar: pair with
Bone-in ribeye with rosemary butter
The pairing is scaled to the wine's full body.
Braised short ribs with truffle polenta
The wine's fresh acidity keeps the pairing lively.
Aged Comté with quince paste
The pairing leaves room for the wine's firm tannins.
More from Barossa Valley
Frequently Asked
What is The Standish Shiraz 2023?
The Standish Shiraz 2023 is from Barossa Valley, Australia.
When should The Standish Shiraz 2023 be opened?
The canonical CAI full drinking arc is 2028-2051. Within that arc, the peak window is 2030-2043. The full arc is the broader period the wine may drink well; the peak window is when it is most likely to show its best balance. Storage, fill level, cork condition, and preference can shift the decision. Taste before adding more air or holding the rest.
What pairs with The Standish Shiraz 2023?
Pair this wine with Bone-in ribeye with rosemary butter; Braised short ribs with truffle polenta; or Aged Comté with quince paste.