Print this Wine         1996 Pikes Reserve Shiraz   POLISH HILL RIVER, CLARE VALLEY                 January Release   Shiraz       Some may say the quality of the standard wines from Pikes is so consistently high they do not need to put out a reserve range, however the Pike brothers, Neil and Andrew, like to test their skills to the limit. Only if they are completely satisfied with the quality do they release the wine. This '96 is very worthy of its Reserve status. Immediately apparent on the nose is the high level of spice and herbal aromas, particularly mint. Just underneath is a layer of fruit, plums to be precise. Then mocha, leather and earthy characters. I'm sure in this mix there is some new oak, but the other aromas camouflage it at this stage of its development. There is a wonderful mixture of all these aromas when the wine is in the mouth. It is quite a complex blend with underlying concentration. The texture is typical of old vine, low yielding Shiraz in that it is chewy, almost fleshy. The finish sees loads of chalky tannin and plenty of acid. This gives the wine a long "tail" as a youngster, and with time in the cellar these structural components will help the wine develop and preserve the fruit. Without any question the wine is made with the future in mind. This is probably the defining difference between the standard Pikes release and the reserve wines. You are encouraged to drink the standard wines whilst they are relatively young and the reserves are designated for the cellar. Give the wine at least 8 but preferably 12 years. The time in the bottle will allow all the different flavors to blend and mingle together, and the tannins and acids to soften up a little. As a youthful wine look towards winter style braised dishes with hearty rich and slightly sweet sauces. Down the track as a mature wine the food could be more delicate. The wine is also a great partner for cheese. Avoid smelly cheese and search out the tangy and piquant. Aged hard cheeses would be the best type of cheese to match the wine.

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