We are overdue in revisiting some of the older vintages in our cellar, so tonight we decided to dig out a Reserve Shiraz. We wanted something earthy and creamy to complement the more delicate texture of this mature wine, so we paired it with black truffle and mushroom arancini in a cream sauce from our local favourite, Pizzateca.
This particular bottle had a good fill level, and with the careful use of an Ah-So opener, I managed to extract the cork without a problem, in one piece. The wine displayed a deep, rich colour, and—remarkably for a 26-year-old—still showed some purple hues.
On the nose, there were notes of coal dust, tar, licorice, and cedar or cigar box, alongside lingering traces of primary fruit—plum and sweet strawberry.
The palate was full-bodied and beautifully balanced. The tannins were mature, softened, and sweet, contributing to a creamy mouthfeel that comes with well-aged wines. The acidity was still fresh, typical of the 1999 vintage, but nicely offset by the depth of flavour and ripe, sweet fruit. It offered impressive length and complexity.
This wine should easily hold for another decade or more if well cellared and with a good cork like this one, although it’s absolutely drinking well now and doesn’t require further aging.
It’s from a vintage I initially underestimated for its leaner profile, but over time, it’s revealed itself to be a slow burner—steadily gaining in character and quality in my estimation.
1999 Noon Reserve Shiraz, a back vintage from our museum cellar.