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Thanks to your feedback we might bring back some of Cinderella Wine's popular previous offers. If a wine makes another appearance here, this newer offer will always be slightly higher than the original one. Offers that are on the site on Friday through Sunday will be shipped on Monday.
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||97 Pts Lisa Perrotti-Brown - Robert Parker's Wine Advocate||Size:||750ML
||Syrah / Shiraz
97 Pts Lisa Perrotti-Brown - Robert Parker's Wine Advocate
"Medium to deep garnet/purple, the Shiraz Reserve has a youthfully mute nose exuding crushed blackberries and wild blueberries dotted with notes of cloves, pepper and anise. Big, voluptuous and full-bodied in the mouth, it has tons of spice, black fruit and savory flavors that are shaped by firm, grainy tannins and a long finish." Reviewed 08/28/2015
94 Pts Wine Spectator
"Dark and dense, with expressive flavors of licorice-accented dried blueberry and dark chocolate that slide enticingly into a long, ripe finish. Drink now through 2025."
Winery Tasting Notes
Dark in colour, with aromas of blackberries, spices and bacon fat.
Very full bodied and opulent in the mouth, with a firm finish which maintains a lovely balance.
A generous wine from a warm, early vintage. Appears to be very successful.
Can be drunk now with robust food. Best drinking 2016-2023+
Noon Winery was started by French teacher and casual farmer David Noon, who sold grapes to McLaren Vale winemakers throughout the 1960's before becoming increasingly interested in winemaking himself, especially after a trip to Southern France. After pestering winemakers for years with his questions, he began to reserve a small amount of his fruit for himself to experiment with. He bought textbooks, and in 1972 a basket press, and in 1976 a crusher, and then he never looked back. With the help of his teenage children, neighbors and friends, he made small batches of wines from their grapes, and, increasingly, small lots of grapes bought from folks he knew around the valley. They hung a sign at the end of the driveway announcing wine for sale, and people just started turning up.
David's son Drew grew up on the farm, which, in addition to its 8 acres of Grenache, included apricots and almonds. He has early memories of cutting and drying apricots, and then gradually a shift to winemaking as Australia began to leave fortified wine behind for the red wine boom of the late Seventies. By the time he had finished high school, Drew was interested in wine as a career. He attended Roseworthy college and from there landed a job at Tyrrell's winery in the Hunter Valley, which he describes as the perfect "antidote" to all the "technology" of winemaking he learned at Roseworthy.
"Life is too short not to be drinking the wines of Drew and Rae Noon," says Robert Parker, who lists the Noon winery in his book, The World's Greatest Wine Estates. "With their incredible perfume, extraordinary purity and layers of fruit, these are attention-getting wines but there is a restraint, balance and complexity that is remarkable."