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Creme de la Cuvee Colac»
Gary and Nick Farr are father and son, they make wine together but aren't afraid to go head to head when their opinions differ. Nick grew up amongst some of the world's most sacred vineyards, he knows about the land and found a magnificent little site, barely east of Lake Colac. Irrewarra is the vigneron's shangri-la, prepared for viticulture by generations of grazing and eons of the sobering south sea breezes, which stimulate vines to yield meagre harvests of parched little grapes, sleek of tannin and rich in flavour. Vintaged in excruciatingly limited lots, there are fully two styles of Irrewarra on offer, a grapefruit and oyster shell Chardonnay, a Pinot.. It's irrewarra by farr»
There's Magic At Metala»
Right around the time that Frank Potts was planting his nascent Bleasdale Vineyards during the 1850s, an eccentric Prussian named Herman Daenke established a homestead along the banks of Bremer River, which he called Metala. The site was planted to viticulture by Arthur Formby in 1891 and became one of Langhorne Creek's most productive vineyards, it continues to supply fruit for a number of prestigious national brands. Legendary winemaker Brian Dolan took the radical step of bottling Metala under its own label in 1959 and won the inaugural Jimmy Watson Trophy in 1962. Two generations later, the brothers Tom and Guy Adams took a similar leap of faith and.. The goodly farms of brothers in arms»
A Word On Walkerville Wine»
Sandro Mosele is one of Victoria's most accomplished vignerons, his celebrated editions of Kooyong and Port Phillip estates are amongst the most cherished renderings of Burgundy styled Pinot Noir in the nation. Mosele has applied his art to a precious parcel of fruit, picked off a single, modest block of vine, grown to the fully fertile soils of a lamb and beef stud, on the brisk, maritime blown coastals of Gippsland South. This is not Pinot for profit, Walkerville represents an aesthetic appreciation of fruit from the farmer, invigorated by the blessings of providence and consecrations of local livestock. A cornucopia of comely characters, forcemeats and.. The grazier's garden of gippsland»
Return To Alcatraz»
Jane Mitchell is one of Clare Valley's leading wine industry identities, Clare Valley Legend and Clare Valley Winemakers Hall of Fame, Centenary Federation of Australia Medal, SA Tourism Commission, Australian Regional Winemakers Forum, Wine Federation of Australia Council and Australian Wine and Brandy Corporation Board. Mitchell's largest vineyard is at Watervale, a very bleak place in the middle of winter at pruning time. It is known by the vineyard workers as Alcatraz, a place to do penance in the cold, wind and rain of a Clare Valley winter. Alcatraz only ever yields minimal harvests, source of the most memorable vintages in our nation's.. These old clare valley vines are just getting better»

Claymore Dark Side Of The Moon Shiraz CONFIRM VINTAGE

Shiraz Clare Valley South Australia
This one tastes as good as it sounds, a full flavoured, elegantly structured Shiraz, hand crafted from a superior harvest of Clare Valley fruit, much of it grown to a seventy year old Terra rossa site. Despite its sobering moniker, a stylish and refined Shiraz, full bodied, voluptuous and richly proportioned, layered with Clare complexity. Dark Side will delight Shiraz enthusiasts, its fragrant perfumes and polished structure are a match to fine cuisine, caramelized foie gras or escalope de veau.
Available by the dozen
Case of 12
$311.00
Physicians become great winemakers, they are innately attuned to the biology and alchemy required for constructing the sanest wines. Dark Side of the Moon is crafted from parcels of exceptional Clare Valley Shiraz, displaying great concentration and depth of flavour. Claymore's estate vineyard is non-irrigated with low yields averaging 1½ to 2 tonnes per acre, keeping production at this boutique winery to a modest few thousand cases. Grapes are sourced from sites at Leasingham, Watervale and Penwortham, with contributions from eminent growers in other parts of Valley Clare. The finished Dark Side Shiraz is treated to an extended maturation in seasoned and new French and American oak barrels.
Dark, bright purple colour. Pretty aromatics of crushed violets, dark berries and anise, underlaid by complexing oak derived notes of spices and toast. A gentler acid structure on the palate where juicy berries and dark plum fruits shine alongside mocha notes. Tannins are moderate, gently coating the palate, oak is integrated, to complement rather than overshadow the fruit.
$20 To $29 Reds South Australia
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Claymore
Claymore was established in 1991 when the founding partners, who were medical practitioners, realised they could not change water into wine!

They purchased their first 11 acre vineyard at Leasingham in the Clare Valley in 1991. The terra rosa soils (red loam) on a limestone bed, support 70 year old grenache, riesling and shiraz vines. The vineyard is non-irrigated with yields low averaging 1.5 to 2 tonnes per acre. They started making a little grenache, and a little bit of riesling in quantities which the ordinary family would finish in a few months. Claymore still produce limited quantities, but over time the Claymore range has expanded to include a wide range of premium Clare varietals, filling out this boutique winery's portfolio.

Claymore

In 1996, upon meeting a local identity nicknamed Bluey, Claymore Wines invested in the forty acre Kupu-kupu site at Penwortham, a premium vineyard which grows good quality shiraz, merlot and grenache vines. With brown loam soil over slate and very little surface water, just magnificent terroir for growing concentrated rich fruit, Kupu-kupu has become the Graceland of Claymore Wines, the home of many modern classics.

The first commercial releases of Claymore began in 1997 under the possibly misguided premise that this could be a path to early retirement. Now almost 10 years on thoughts of retirement may be premature! Desparate lots of parched fruit are high maintenance, but Claymore have not looked back with regards to the quality of their award winning fruit. Non-irrigated, the vineyard yields only small volumes per tonne (no more than 2 tonnes per acre) but this is more than compensated for by the quality of the wines produced.

Claymore is a Clare Valley winery, a region with wine heritage dating back over 160 years, the first vines planted in 1842 by James Green, a servant of the districts pioneer John Horrocks. The region comprises a series of valleys with altitudes ranging from 300 to 500 metres. The climate is moderately continental with cool to cold nights and warm to hot summer days. Rainfall is predominantly in winter-spring (June to September) with an annual average from 430-630 mm. The average summer daytime temperature is 29 degrees, and 13 degrees in the winter.

Claymore

All the Claymore's grapes are sourced from their own vineyards in the Watervale and Penwortham region with some fruit coming from premium grape growers around the Clare Valley. Each Claymore release is titled after a favourite rock album of the winemaker, the wine often reflecting the melodies and rhapsodies of it's namesake.

Claymore strive for excellence in the quality of fruit, processing limited yields of the most excellent possible material through a combination of traditional and modern wine making technique. Claymore's award winning editions including the Joshua Tree Riesling, the Dark Side of the Moon Shiraz and the Nocturne Grenache Shiraz. It is an amazingly satisfying experience to savour the flavours that capture the vibrance of these wines, made from premium fruits.

The underlying philosophy at Claymore Wines is to keep things fun (something they admit to taking their fun quite seriously) but Claymore have always maintained similarly serious standards for their award winning wines, serious wine. Claymore's exemplary attention to quality has resulted in wide acclaim from industry peers, and around the wine show circuit.

Claymore