My list of cult wine producers are Sami-Odi, Standish Wine Company, Tolpuddle, Agricola, Eisenstone, Wild Duck Creek Estate, Giaconda, Wendouree, and Greenock Creek. Standish being my pick of those.
I don’t see a decanter? How did you aerate the wines? I open my Wendouree at 20 years and sometimes they need hours in a decanter with double-decanting. You can not be critical of the price? They are both $50 wines and if cellared and properly prepared, tend to deliver in spades!
Fair points. We should make it clear we paid secondary market prices. Also used a Coravin, so no decanter. Just used the aerator attachment and let it breath in the glass. In the episode we question if it needed more time but also note the cork of the Shiraz had some damage which may have impacted the quality.
