🏰 The 1999 Chris Ringland Dry Grown Barossa Ranges Shiraz is one of Australia's most iconic and highly sought-after Shiraz wines, known for its intensity and longevity. The 1999 vintage in Barossa experienced a hot, dry summer followed by a wet period around harvest, resulting in an intense vintage that was somewhat underrated after the hype of 1998. This flagship wine comes from the unirrigated Stone Chimney Creek Vineyard, planted in 1910, and is produced in tiny quantities. This red wine presents an inky/purple color. The aromas are a complex tapestry of lavender, lard, smoke, licorice, blackberries, cassis, espresso roast, chocolate, and pepper. On the palate, it is full-bodied with an unctuous texture, sweet tannins, and an incredibly long finish, often exceeding 70 seconds. Despite its age, it can be amazingly young, rich, and vibrant, with notes of bacon, jam, and lacquer. Expect baked blue fruits, dark cassis, black cherries, black plums, and layers of Asian spice, spice-box, and tarry notes. The tannins are big yet silky, complemented by beautiful minerals from the clay, schist, quartz, and loamy top soils. Layers of dark fruit are supported by roasted coffee beans, olive tapenade, tobacco leaves, granite, mulberry bush, iodine, and blood plums. The palate is seamless, with great depth of fruit, finely grained tannins, a viscous and silky mouthfeel, and bright acidity, leading to lingering flavors of blood plums, dark chocolate, blueberry compote, leather, and walnuts. 【 This iconic, highly-rated Barossa Shiraz from very old, dry-grown vines is celebrated for its intensity and longevity 】. 🍴 This powerful Shiraz is a superb match for beef and venison. It also pairs exceptionally well with dark chocolate bark with fresh rosemary, bacon, and coffee-infused sea salt, pork barbeque, stews, and braised meats. Consider harder or pungent cheeses like Gorgonzola, Stilton, Parmesan, Asiago, or smoked Gouda, as well as charcuterie. 🥂 This is a wine for serious collectors and special occasions, offering a profound tasting experience. It is built for the ages and will continue to evolve for decades. While it can be accessible now, its full complexity will unfold with further cellaring. Decanting is recommended to allow its intricate layers to fully express themselves.