Realising that it was not possible to turn water into wine prompted Claymore Wines founder (a wine loving medical professional) to purchase his first vineyard at Leasingham in 1991. The Claymore Wines label began in 1997 under the possibly misguided premise that this could be a path to early retirement; now over 10 years on thoughts of retirement may be premature!
The labelling is inspired by some of the great music of modern time - from rock, punk and folk. The wines are about bringing together great passions to create the ultimate experience.
So turn up the volume on a soundtrack of your choice, crack a bottle for friends, and relax.
This wine comprises fruit from both Watervale (45%) and Clare (55%) vineyards, harvested approximately 3 weeks apart in March. The earlier Watervale parcel contributes wonderful apple and sherbet along with a mineral dryness, while the slightly riper Clare component provides lemon zest and lime fruit characters.
We found that our Grenache held its acid well in the 2010 season, allowing for slightly later picking and more generous fruit profile. Cold soaking for 48 hours is sufficient for colour extraction and the wine is treated to a long, slow, cool fermentation to retain maximum primary fruit freshness.
We are becoming more experimental with this wine, relishing the opportunity to play with a little Mataro in the blend. This is a little grown variety in the Clare Valley but a fantastic blending option for wines of this style, contributing structure length and savoury notes to the wine.
While still a little closed in youth, this wine offers up aromatics of cassis, dark berry fruits and oak spice with a gentle menthol lift.
This medium weight, elegant Cabernet Sauvignon is very typically Clare Valley – full of the blackcurrant berry fruit that is so typical to cabernet, wrapped up in firm yet balanced tannins and finishing with a very regional menthol / eucalyptus ‘hit’. This is a remarkably approachable wine, especially if given some air prior to serving.
Serve with your Nan’s favourite roast lamb, mint peas and garlic mash.
This is a fairly dense wine of medium weight and moderate tannin structure. It shows soft dark plum fruits again in the mouth, wrapped up in lovely textured tannins with a subtle waft of vanillan oak and regional mint. It has a lifted nose, full of ripe plum fruit and briar notes complemented by dark spices and some herbal eucalyptus / menthol notes.
This is great food wine and can be safely sacrificed in its youth or cellar over the medium term (2-4 years).
The 2010 vintage was warm and dry, producing flavour ripe fruit a little earlier than usual. Gentler acid structure is apparent in the mouth where juicy berries and dark plum fruits shine alongside mocha notes. The wine appears quite forward in youth (something we see almost every year with this blend) but this will deepen with time. Tannins are moderate, gently coating and the oak is integrated, to complement rather than overshadow the shiraz fruit flavours.
This year’s shiraz will take some time to give its all – in youth it remains a little subdued on the nose but showing great potential. There are pretty aromatics of crushed violets, dark berries and anise, under-laid with complexing oak derived notes of spice and toast.
The Dark Side of the Moon is a great food wine – balanced yet juicy and approachable with structure to hold up against full flavoured dishes.
This shiraz is all ripe dark plum and winter spiced berry fruits up front before fleshing out in the mid palate. The finish carries balancing savoury oak notes of char with surprisingly moderate tannins grounding the wine in the mouth. There is some warmth on the finish, reflecting the ripeness of the fruit at harvest.
This is one wine where we are not shy about our oak usage and while the bouquet is complex and full of rich dark fruits there is a heady waft of burnt toffee and spiced oak in there as well. Given time in the glass the nose offers up even more - christmas cake and raisin fruit aromatics with a gentle alcohol lift.
This is a pretty serious beast – best (we think) with at least another 8-10 years. If you are less patient I suggest a monster rib eye, slow roasted with balsamic glaze.