This is the old label, burgundy in colour with a gold tasting glass image, used by David Noon up to and including the wines of the 1995 vintage. Rae and I changed to the new label after we took over from mum and dad in 1996.
There are a few tasting notes available on the old “Noon’s” wines such as Noon’s Burgundy (the forerunner to Noon Eclipse), Traditional Red, Vat SC2, and Hillside Red to name a few, under the “Tasting Notes” button on this page. Unfortunately, we do not have many of these bottles left in the cellar.
Noon Solaire was first made in the 1996 vintage, followed by 1997, 1998 (the first in 500ml), 1999, 2001, 2002, 2004 and was last made in 2008. It is produced from very ripe Grenache grapes and is full bodied and slightly sweet making it a perfect accompaniment for many of the world's delicious hard cheeses such as Edam, Gruyere, matured Cheddar and especially the fruity flavour and grainy texture of Parmesan.
Produced from grapes harvested late in vintage, it is a wine high in natural alcohol. Only 2 barrels produced in occasional vintages. 500mL bottle.
This is our second label wine, sold only domestically. It is perfect for everyday drinking and more casual occasions such as picnics and BBQs. It is produced from the same five vineyards as our main reds, from fruit selected for producing softer, early drinking wine. The varietal composition varies from year to year. Prior to 2004 we sold this wine as a ‘cleanskin’ (with no label).
Tasting notes in this section include notes for Noon Solaire, Twelve Bells, odds and ends of wines that are either older discoveries or wines that we no longer make.
2018 Twelve Bells
Produced from approximately 45% Grenache, 45% Cabernet and 10% Graciano, this year's Twelve Bells has a more refined character along with more cellaring potential than usual. Even so, it is great to drink now or with a BBQ or picnic over the summer. There's plenty of fresh fruit flavour to enjoy, along with a lovely firmness of structure that gives this release a savoury quality which is very attractive.
2017 Twelve Bells
Produced from approximately 40%Shiraz, 25% Grenache, 20% Cabernet and 15% Graciano.
Featuring fresh, bold fruit flavours and a soft finish, the new Twelve Bells is ideally suited to everyday drinking. Best now-2022.
2016 Twelve Bells
Produced from approximately 70% Shiraz, 20% Cabernet and 10% Grenache, the 2016 Twelve Bells is full of ripe red berry flavours and is very attractive to drink now. It can also be cellared for a few years if you desire. Boldly flavoured, this is an ideal wine to accompany food from the BBQ (remember to serve the wine slightly cool).
2015 Twelve Bells
Sourced entirely from the Langhorne Creek vineyards, this year’s Twelve Bells is produced from Shiraz (71%), Grenache (24%) and Cabernet (5%). It is full of spicy red fruit flavour and possesses a lovely softness making it attractive for immediate drinking. It can also be cellared for a few years if you desire.
2014 Twelve Bells
Produced this year entirely from the Langhorne Creek vineyards Shiraz (76%) and Cabernet (24%). The new Twelve Bells is full of spicy red fruit flavour and possesses a lovely soft texture which makes it attractive for immediate drinking. As usual it can also be cellared for a few years if you desire. Light the BBQ! (but don't serve the wine too warm)
2013 Twelve Bells
2012 Twelve Bells
2011 Twelve Bells
Last tasted: September 2012.
The 2011 Twelve Bells is a lovely medium weight red. It is a Grenache dominant wine again in 2011 (last years was principally Shiraz and Graciano) but it reflects the style of the vintage with lighter body and lower alcohol than usual. It has a lovely fresh fruit flavour and is perfect for casual meals and any time you just want a glass of red with dinner.
Optimum drinking time: until 2015
2010 Twelve Bells
2009 Twelve Bells
(sealed with a screwcap for the first time)
Varietal composition: Shiraz (LC) 42%, Graciano (McV) 33%, Grenache (McV) 25%
Last tasted: 7 June 2013
An unusually high proportion of Shiraz and, interestingly, Graciano in this wine due to the 2009 drought decimating the Grenache crop.
Dark in colour. Smells great, with fresh berries and distinctly marked by the Graciano spice and green peppercorns, with a dusting of vanilla sugar from the '09 season.
Very full, soft and balanced palate.
2008 Twelve Bells
2007 Twelve Bells
2006 Twelve Bells
Last tasted: July 2011. Still drinking well.
2008 Noon Solaire
(500mL 17.0 percent v/v)
Last tasted: April 2009 (from barrel)
Food match when last tasted: A selection of cheeses, purchased from one of our favourite shops in McLaren Vale called Blessed Cheese. The breads chosen were a Sourdough Rye and a homemade Fruit, Nut and Seed Loaf. The aim of this exercise was to find the best cheese companions for our 2008 Solaire drawn from barrel prior to bottling.
Cheese number 1; Midnight Moon, a goats milk cheese from Holland that was sweet, creamy and rich and nutty in flavour. This cheese was fabulous as it reduces the sweetness in the Solaire and cleanses the palate. The result; this is a lovely match.
Cheese number 2; Pecorino Romano, an Italian sheep’s milk cheese with a granular texture. It is intense in flavour and is rich, acidic and very salty. With this cheese our Solaire tended to taste more acidic than it usually would, probably due to the saltiness in the cheese. The result; not a bad match but we are hoping to find better.
Cheese number 3; Morbier, a French cows milk cheese that has a natural brine washed rind. It has an ash layer through the centre that separates the morning milk and the evening milk in the cheese wheel. This creamy cheese works beautifully with this wine and makes both taste complex and gamey, a perfect match. The result; A supermatch!
Cheese number 4; Bruchettes Piccandine which are little French goats milk cheese Cigars that are distinctively goaty in flavour with a dusting of white mould. This was not a good match with the Solaire. We thought that the wine tasted metallic alongside the goat cheese. Do not put this wine with tomatoes or tomato based dishes as the effect would probably be similar. The result; Not a great food/wine match. It is a nice cheese that is probably better suited to a racy Sauvignon Blanc.
Cheese number 5; Marcel Petite Comte Gruyere, a French cows milk cheese that is nutty, yeasty and creamy with honey flavours. This cheese works very well with the Solaire making it taste fruity, enhanced and vibrant. The result; this is a great combination.
Cheese number 6; The Tasmanian Heritage Deep Blue Cheese was the last in our tasting. This is quite a lovely cheese that is creamy with sweet/yeasty notes but is probably better suited to drinking with a much sweeter wine such as Port.
We came to the conclusion that mature, creamy, nutty styles of cheese are the best matches for this wine. Therefore when choosing cheeses for Solaire, think along the lines of Gruyere and Tilsit, hard cheeses that are strong in flavour and will stand up to the strong rich flavours in this wine. Not delicate Brie styles, Blue cheeses or intense Goat Cheeses.
Drink the 2008 Solaire from 2010 to 2015.
One more thing……..we also had slices of Rolada (a sweet fruit roll of fig and walnuts made by Star Foods) between tasting each cheese. It was delicious and lovely with the Solaire too!
2004 Solaire Reserve Grenache
(500mL 16.8 percent v/v)
Last tasted: 20th of May 2011
Opened this bottle late on a Thursday night and enjoyed with a big wedge of Parmegiano Reggiano and warm crusty wholemeal sourdough loaf.
The colour in the glass was deep with a brick red hue at the rim. After a few minutes, the nose opened to reveal scents of cedar, clove, quince and vanilla though there was no new oak used in the maturation. The palate is very full bodied with a hint of sweetness. The rich, lushly ripe style retains good balance and a long finish. Probably best enjoyed now to 2015, excellent with hard cheeses.
2001 Solaire Reserve Grenache
(500mL 17.2 percent v/v)
Last tasted: 27th May 2007
Tasting note: Some sediment in the bottle at decanting. Medium-deep red, with some brick hues in keeping with all of the 2001 wines now. Offers up lovely ripe aromas of sweet plum jam, strawberry jam and sweet spices. The palate is deep-flavoured and well structured, with some nice dry tannin on the finish. It is enormously sweet fruited of course but remains remarkably balanced. The finish persists for 45 secs+.
Drink now with rich casseroles or cellar further, until at least 2011.
1999 Solaire Reserve Grenache
(500mL 17.9 percent v/v)
Last tasted: October 2010
Food match: Wide strips of pasta with a rich ragu (minced beef and tomato) sauce, which worked beautifully. We have noted in the past that Duck with dried figs and port was also a great food match for this wine. A very rich meal but the wine beautifully balanced the rich sweetness of the duck dish.
Tasting note: What a lovely surprise it was to find this wine looking so good! (opened this evening to see if it would be a wine suitable to take to a seminar in the USA called the Hospice du Rhone in April 2011.) The nose offers up sweet blackberry and strawberry aromas along with fresh earth and cedar spice notes. It is medium-deep in colour and the palate is powerful, intense and fresh. There is a rich sweetness at first but the palate finishes dry with the flavours lingering for a long 45 seconds or more. There is good balance despite the intensity of this wine and yes, it carries the alcohol without a problem. This is an exciting wine to drink and is maturing slowly.
Optimum drinking time: Now to 2015.
1996 Noon Solaire
(a late picked red from Grenache with a slight sweetness to it)
Last tasted: October 2010.
Food match when last tasted: Not tasted with food on this occasion however this wine could be great with a platter of hard cheeses after the main course or could be served with a richly sauced (reduced), slow cooked casserole or a roast chicken.
Tasting note: Good level in the bottle, although the cork was a little soft and needed care in removing. A medium depth of colour (though not as deep as the 1999 Solaire) and there were some tawny hues which is normal for this age. The bouquet shows bottle developed secondary aromas of cedar and spice, tobacco and malt but these were fresh and attractive. The palate is full bodied, with a noticable sweetness to it and soft, mature tannin structure. The flavour persists for a long time – up to 45 seconds. This is an interesting style which leads one to think again of how many dishes might suit this wine……deboned quail simply pan fried with kecap manis for example, or pheasant or game dishes….mmmmmmm yum.
Optimum drinking time: Now. Fully mature.
1985 Noon’s Grenache Shiraz (old label)
Last tasted: 5th of June 2007 over dinner with Rae’s parents and my parents.
Food match when last tasted: Roast lamb and rosemary, served with roasted vegetables and snow peas.
The wine had a perfect cork and excellent ullage level, so should have been a good example. It was medium-deep in colour, with a developed brick hue. The nose opened up to show nice ripe fruit, with sweet stewed plums, licorice and a farmyard/animal note. The palate was full bodied and gentle with soft, ripe tannin and a touch of cinnamon in the long flavour. An attractive old wine, still drinking well. Certainly fully mature and ready now but remarkably would hold for another ten years in a good cellar!
1982 Noon’s Burgundy (old Label)
Last tasted: 10th of July 2011
Opened at a luncheon with Mum and Dad and friends, Jacquie Taylor, Bart and Gary Hancock.
This bottle was gifted to us by one of our mailing list customers, Gary Priest, who purchased it from a restaurant in Alice Springs and brought it back for us!
The ullage level on this bottle was good for its age (level to the bottom of the neck) and the cork was fragile but was removed intact and OK. The colour of the wine was tawny red-brown as you would expect at this age. Unfortunately the nose was affected by a hint of musty TCA cork taint but there was also enough ripe berry, cedar and spice aromas to make it worth tasting.
We found the palate to be in remarkably good condition given the warm cellaring temperatures one would expect the wine had encountered in the Alice, with the palate being soft and gentle, with good balance and nice length. It was a lovely surprise to find this wine still alive and tasting really good!
Optimum drinking time: Now but would hold for another 5 years.
Tasted again 4 hours after opening to find the wine more obviously corked but the palate was holding beautifully. It was softer and slightly richer than before with fascinating coffee, sweet strawberry and plum flavours with a long rich finish. What a lovely experience.
1993 Noon’s Traditional Red (Shiraz)
Last tasted: 10th of May 2007
Food match when last tasted: Slow cooked beef casserole
The cork was in good condition and the ullage level was good, slightly low but normal for the wines age. The wine appeared very deep red in colour which was encouraging to see, with a brick red hue. The nose was an attractive blend of molasses, ripe plums and pepper/spice. The flavours were rather developed from the long period of maturation in oak during its vinification, which softens the finish. It possesses a big, rich palate, with flavours reminiscent of stewed plums and marmite. Good length and good quality, even if a little old fashioned in style.
This is now a mature wine in flavour and certainly not in need of further cellaring though it is holding well and is still some years from decline.
© 2016 Noon Winery