El 'winemaker' australiano Dan Standish da vida a The Relic, un shiraz australiano de elaboración artesanal. Presenta una fragante nariz con notas frutales y un paso por boca sedoso y exuberante. Aunque ya se encuentra en un buen momento de consumo, se espera un gran potencial de evolución en botella. Sus puntuaciones rozan la perfección de algunos célebres críticos internacionales.

Ficha técnica

14.9% vol.
99% Shiraz, 1% Viognier
Barossa Valley


Aromas de moras, arándanos, fruta de hueso y especias.
Textura cremosa, con un final largo y sedoso.
Temperatura de servicio
Se recomienda servir a 16 ºC.
Listo para beber ahora, con un gran potencial de guarda de más de 20 años.

Viñedo y elaboración

Vendimia manual.
Vinificado en fermentadores abiertos (fermentación "silvestre").
Envejecido en roble francés durante 20 meses.

Opinión de los críticos

The Wine Advocate:

The 2020 The Relic Shiraz-Viognier is made with fruit from the Hongell family vineyard in Krondorf, with 15% to 20% whole bunches in the ferment and 1% Viognier skins co-fermented. This is the best I’ve seen it. There’s something about the combination of the hot year and the diminished yields—it has recoiled and recompressed the Viognier on top of and into the Shiraz and brought them into balance/harmony. Beneath its floral and stone fruit guiles is a pool of savory, muscular, red-dirt Shiraz. There is bacon fat and pure berry fruit and spice for days… I’ve recently looked at a previous vintage of this wine alongside an older but immaculate Chateau d’Ampuis, and while their origins were clear in the glass, the Relic proved an Australian perspective more than relevant. The balance between the varieties—and the classic push/pull of sweet and savory—is more harmonious this year than in any I can remember, and the only thing I am more excited about when I consider this wine is what I will say next year, through the lens of an excellent, cool and elegant year. What a fine pair they will make.

James Suckling:

A pretty sensational wine with blackberry, grilled meat, dark chocolate, and licorice. Full-bodied and layered with righteous deep and poised tannins that coat the mouth. It goes on for minutes. Crushed stone, slate. Asian spice. Original vines planted in 1912. Drinkable, but better after three or four years. Try after 2025.