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Flat front label of wine
Flat front label of wine

Noon Eclipse 1997

Other Red Blends from Australia
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0% ABV
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0% ABV

Winemaker Notes

Still deep red in color, with a brick hue. A relatively youthful appearance. The nose shows fresh forest berries, along with some tar/molasses (from the warm vintage) and spice. The palate has a soft, full bodied structure, with evident high alcohol and a crisp acidity adding balance. Tastes mature but not over-mature. Looking good and will hold until well past 20 years if you have a well cellared bottle and a good cork.

Blend: 62% Grenache, 38% Shiraz

Critical Acclaim

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RP 95
Robert Parker's Wine Advocate
The 1997 Eclipse exhibits notes of camphor, kirsch liqueur, and black currant fruit intermixed with spice box, pepper, and earth. It is a full-bodied, beautifully textured, juicy, long wine that is close to full maturity, yet is capable of lasting another 5-10 years.
JH 92
Australian Wine Companion
Strong purple-red; the bouquet has attractive blackberry/earthy fruit and minimal oak evident. The palate has abundant but pleasantly chewy chocolate and red fruit flavours; the tannins are not aggressive and the wine has excellent length. Amazingly, the alcohol does not result in a hot finish.
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Noon
Noon, Australia
Image of winery
The darling of the Australian small winery scene, Noon has a great following both in Australia and in particular the US. Drew Noon produces some unique wines packed with ripe red fruit and often high levels of alcohol. Drew Noon took over operating the family owned Noon winery after spending time as Winemaker at Cassegrain and other ventures in Victoria.

The Eclipse and Reserve shiraz can command high levels of capital increase and are definitely wines to hold on to (if you can get them).

Australia

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A large, climatically diverse country producing just about every wine style imaginable, Australia is often misunderstood by consumers. It is not just a source of blockbuster Shiraz or inexpensive wine with cute critters on the label, though both can certainly be found here. It is impossible to make generalizations about a country this physically massive, but most regions are concentrated in the south of the country and experience either warm, dry weather, or more humid, tropical influence. Australia has for several decades been at the forefront of winemaking technology and has widely adopted the use of screwcaps, even for some premium and ultra-premium bottles.

Shiraz is indeed Australia’s most celebrated and widely planted variety, typically producing bold, supple reds with sweet, jammy fruit and performing best in the Barossa and Hunter Valleys. Cabernet Sauvignon is often blended with Shiraz, and also shines on its own particularly in Coonawarra and Margaret River. Grenache and Mourvèdre (often locally referred to as Mataro) are also popular, both on their own and alongside Shiraz in Rhône blends. Chardonnay is common throughout the country and made in a wide range of styles. Sauvignon Blanc has recently surged in popularity to compete with New Zealand’s distinctive version, and Semillon is often utilized as its blending partner, or in the Hunter Valley, on its own to make complex, age-worthy whites. Riesling thrives in the cool-climate Clare and Eden Valleys. Sticky-sweet fortified wine Rutherglen Muscat is a beloved regional specialty of Victoria. Thanks to the country’s relatively agreeable climate throughout and the openness of its people, experimentation is common and ongoing and there is a vast array of intriguing varieties to be found.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

ARP167573_1997 Item# 167573