Noon Reserve Shiraz, Langhorne Creek
This opulent and densely concentrated wine is sourced from the ‘20 Rows’ block within the Borrett family’s Langhorne Creek vineyard. It is vinified in small, open vats, pressed using a traditional basket press and aged for 18 months in new (30-40%) and seasoned, 300-litre American and French oak barrels. It is unashamedly a full-bodied, generously-flavoured wine with annual production between 750 and 850 dozen.
Deep garnet with a bit of lingering purple, the 2004 Reserve Shiraz opens with some earthy meatiness to begin which gives way to plenty of fruit, still a bit primary, along with violets, menthol, licorice and chocolate notes. Full-bodied, rich, opulent, it has tons of youthful fruit in the mouth complemented by savoury and spicy layers and structured by medium-firm, rounded tannins and vibrant acid. It finishes long. Drink it now to 2025+ 98 points, robertparker.com
The 2004 Shiraz Reserve, aged in large American oak hogsheads and foudres for 18 months, boasts great intensity, superb richness, and a glorious perfume of camphor, acacia flowers, blueberries, and blackberry liqueur. Unctuously textured, rich, and dense, this brilliant Shiraz should age effortlessly for 12-15 years (from 2006). This estate’s brilliant owners/winemakers, Drew and Rae Noon, are meticulous about everything, including what happens at the vineyards where they contract for fruit. The results are some of the most precise, full-bodied yet remarkably vibrant wines produced in Australia. 98 points, robertparker.com
Vines were first planted in Langhorne Creek, south of Adelaide, by Frank Potts soon after the establishment of Bleasdale in 1850. The region is a large, broad, sparsely-populated plain watered by the Bremer and Angas rivers. It was named after Alfred Langhorne, a drover who crossed the Bremer River at a place that became known as Langhorne's Crossing. The name evolved to become Langhorne Creek. A cool, maritime region with deep, fertile, alluvial soils, Langhorne Creek is best known for medium to full bodied red wines made, in particular, from shiraz, cabernet sauvignon and malbec. Reliable quality and volume has made it a favoured source for major producers and much of the region’s large crop goes to make wines that are not specifically identified with the region.