Older Sparkling Shiraz

[Bytown Rick]

It's been a long time since I last posted here, but I still enjoy browsing.

I have some Barossa Valley Estate E & E Black Pepper Sparkling Shiraz from 1996 and 1999 that have been in the cellar since release. But I have never gotten around to trying one. Has anyone had recent experience with either of them? At what temperature should they be served?

Thanks in advance.

Rick

[Alex F]

The 1996 was a wonderful wine a couple of years ago. I always serve them fridge cold and let it warm up in the glass is necessary.

[Bytown Rick]

The 1996 was a wonderful wine a couple of years ago. I always serve them fridge cold and let it warm up in the glass is necessary.

Thanks Alex.

[JamieAdelaide]

Real treasures. Lucky you! I’d prepare and serve them delicately. Slightly chilled to draw out as much complexity. Can’t comment on these wines as per the question but very jealous.

[Bytown Rick]

Real treasures. Lucky you! I’d prepare and serve them delicately. Slightly chilled to draw out as much complexity. Can’t comment on these wines as per the question but very jealous.

Looking forward to trying one this week.

[phillisc]

Certainly a blast from the past. Should be great, had many great bottles of 90s E&E black pepper Shiraz, so should be very good
Cheers Craig

[Bytown Rick]

Certainly a blast from the past. Should be great, had many great bottles of 90s E&E black pepper Shiraz, so should be very good
Cheers Craig

Thanks Craig. I'll post a note after tasting it with friends on Friday.

[Mahmoud Ali]

I look forward to hearing about it Rick.

I thought that the only sparkling Shiraz in my cellar was a 1998 Peter Lehman 'Black Queen' but a recent reorganization of the cellar unearthed a N/V sparkling Shiraz/Cabernet from Seaview. I cannot remember when I got it but it was most certainly more than a decade ago.

[Luke W]

I loved those wines in the 90's. I think the sparkling lasted as well if not better than the standard E&E. We used to collect the latter but they started to fade after about 20 yrs....
Didn't think they were as good a wine after the naughties.
Luke

[Bytown Rick]

Opened the 1996, and served at 50F. Well, this was interesting. No bubbles left, but what remained was a dark, savoury-sweet shiraz that was quite enjoyable. Paired nicely with a selection of charcuterie and cheeses.

[Mahmoud Ali]

Thanks for posting Rick. Your note reminds me of the time I passed through Adelaide on the India-Pacific. Got off one train, spend a whirlwind two days in the Barossa Valley, and caught the following train to Perth. At the backpacker hostel which was a large house that had newly opened, the new owners had found a few bottles of old sparkling Shiraz in the basement. They weren't wine drinkers and were only too pleased to chill a bottle for me. It was my first sparkling red and though I cannot remember the name and vintage it was definitely old - certainly a decade or more. Very little in the way of bubbles but enjoyable in a dry, savoury, leathery way.

Cheers ................. Mahmoud.

[Bytown Rick]

Thanks for posting Rick. Your note reminds me of the time I passed through Adelaide on the India-Pacific. Got off one train, spend a whirlwind two days in the Barossa Valley, and caught the following train to Perth. At the backpacker hostel which was a large house that had newly opened, the new owners had found a few bottles of old sparkling Shiraz in the basement. They weren't wine drinkers and were only too pleased to chill a bottle for me. It was my first sparkling red and though I cannot remember the name and vintage it was definitely old - certainly a decade or more. Very little in the way of bubbles but enjoyable in a dry, savoury, leathery way.

Cheers ................. Mahmoud.

BTW Mahmoud, I still have some older Wendouree in the cellar if you ever make it to Ottawa.

Rick

[mychurch]

I go to try the 91 Classic Clare Shiraz last year - it was fantastic. Bubbles had almost gone and it opened up into a complex Shiraz. Very similar to your 96 Rick. If you serve then this old though, I do wonder what the bubbles have done - would a non bubbled wine of the same age be just as complex.

[Bytown Rick]

I go to try the 91 Classic Clare Shiraz last year - it was fantastic. Bubbles had almost gone and it opened up into a complex Shiraz. Very similar to your 96 Rick. If you serve then this old though, I do wonder what the bubbles have done - would a non bubbled wine of the same age be just as complex.

Note to self: Save the 1999 Sparkling Shiraz to have the next time I open a regular Black Pepper of similar age, as a comparison. Post the notes for mychurch and others who may be interested.