The Auswine Forum

Still deep purple in colour, and a persistent mouse.

Medium bodied only. There's a lot happening on the nose, despite the chilled temperature - cola, mocha, and ripe juicy fruits. There's a hint of vanilla as well.

The palate is rich and ripe with plummy fruit, but only to a point - as a sparkling wine, some of the intensity gets "bubbled off" and what is a fairly complex wine becomes a fizzy drink. It finishes quite long, however, and at least the aftertaste screams "big shiraz".

A thoroughly interesting wine that I have seen evolve through a few years now. If I can keep my hands off the remaining bottles …...

This is one more wine I wish was available here in Canada for I have had it in Australia but would really like to see how they cellar.

Mahmoud Ali wrote:This is one more wine I wish was available here in Canada for I have had it in Australia but would really like to see how they cellar.

They age really well in my experience, Mahmoud. I have most vintages back to 2005 in the cellar, and have yet to be disappointed.

Had the 1994 back in August last year. Was sublime and yes they last a lifetime. My notes:

Grampians/Great Western fruit has such a distinct white pepper and blue fruit spectrum
such a lovely wine. So elegant, soft, full of fruit. Ribena spectrum of fruit. Liquorice & lots of
regional eucalypt. Again that white pepper is so distinctive, but this wine with all its elegance,
is very powerful; commanding almost. Beautiful soft and supple mousse, an absolute pleasure,
and oldest Show Reserve I have had I believe.

Rossco wrote:Had the 1994 back in August last year. Was sublime and yes they last a lifetime. My notes:

Grampians/Great Western fruit has such a distinct white pepper and blue fruit spectrum
such a lovely wine. So elegant, soft, full of fruit. Ribena spectrum of fruit. Liquorice & lots of
regional eucalypt. Again that white pepper is so distinctive, but this wine with all its elegance,
is very powerful; commanding almost. Beautiful soft and supple mousse, an absolute pleasure,
and oldest Show Reserve I have had I believe.

Rossco - was the 1994 a Show Reserve, or Original?

Waiters Friend wrote:
Rossco - was the 1994 a Show Reserve, or Original?

Ahhh my bad, was the show reserve. Apologies

Had my second 94 Show Reserve quite a while ago. After sabering the top, the wine was served the Canadian way with moose carpaccio, smoked elk and caribou. I am thinking of opening the last one to celebrate the end of Covid-19! Hope not wait too long.

I still have a couple bottles each of the 2012 and 2013 in my cellar. I stopped buying once they went NV and shipped the grapes to SA for vinification. A noticeable step down in quality. Such a pity!

Has anyone tried the 2008 Show Reserve? I haven't bought buy any because the tasting note over at The Wine Front seems to indicate it's a sweeter style than usual which is not my style.

Dang wrote:Had my second 94 Show Reserve quite a while ago. After sabering the top, the wine was served the Canadian way with moose carpaccio, smoked elk and caribou. I am thinking of opening the last one to celebrate the end of Covid-19! Hope not wait too long.

No one is going to mention the food matching?

Wow - tough to do that here I bet!

Cheers

Michael

Michael McNally wrote:

Dang wrote:Had my second 94 Show Reserve quite a while ago. After sabering the top, the wine was served the Canadian way with moose carpaccio, smoked elk and caribou. I am thinking of opening the last one to celebrate the end of Covid-19! Hope not wait too long.

No one is going to mention the food matching?

Wow - tough to do that here I bet!

Cheers

Michael

Well if this thing goes on too long we may have to try it with reindeer.

Michael McNally wrote:No one is going to mention the food matching?

Hmm, something to think about. I have only two sparkling shiraz and both need broaching sometime soon. Thinking about what I have in the freezer I wonder if Chinese BBQ duck might not be a good match.

Any thoughts?

Mahmoud Ali wrote:

Michael McNally wrote:No one is going to mention the food matching?

Hmm, something to think about. I have only two sparkling shiraz and both need broaching sometime soon. Thinking about what I have in the freezer I wonder if Chinese BBQ duck might not be a good match.

Any thoughts?

I think this would be an excellent pairing. The sweetness of the wine should complement the BBQ spices and the acidity will cut through the fat.

Ozzie W wrote:

Mahmoud Ali wrote:

Michael McNally wrote:No one is going to mention the food matching?

Hmm, something to think about. I have only two sparkling shiraz and both need broaching sometime soon. Thinking about what I have in the freezer I wonder if Chinese BBQ duck might not be a good match.

Any thoughts?

I think this would be an excellent pairing. The sweetness of the wine should complement the BBQ spices and the acidity will cut through the fat.

I agree ... Chinese duck with hoisin sauce should go great with sparkling shiraz.

I am happy drinking it on its own, but I think it can also go with roast meats, BBQ more generally I reckon. Simple things- not your best steak of course, but maybe a good quality Italian sausage fried and tossed through with balsamic and fennel seeds (something I make routinely at home).

What do people think of a cheese match with it? I somehow wouldn't lean this way, even though logic suggests it should work. Maybe a creamy blue cheese on a mcvities digestive?

Sam, I wouldn't go for the cheese, but I thoroughly endorse all of the other recommendations. Especially the duck - and the Italian sausage.

I rarely find red wine and cheese to be a friendly match, an exception being stilton or blue with vintage/ruby port. However the Italian sausage dish sounds enticing.