The Dark Horse
First tried the Dark Side 2014 along with several other reds at a wine show.
Firm upfront tannins and big acid doesn't inspire immediately when consumed alongside more floral, aromatic or lighter reds, but these big flavours reward and surprise given air, temperature and time.
Still young for a big complex wine, the 2014 was a surprising 'wild card' when shared around a camp fire with friends on a cold winters night.
Given the winter chill, what was revealed was layers of complexity which build as the bottle diminishes.
The Dark Side was compared alongside 5-6 other big name reds, and again with several premium fortified Toques, Tawnys and Muskets, but the Dark Side stole the show.
Given the low temperature of the night air at around 10-12 degrees, the lighter reds just couldn't compare.
The bold flavours and complexity of the Claymore came into it's own, integrating seamlessly into the most rounded delicious red we enjoyed that evening - the whole bottle gone in 20 minutes!
I tried first tried the Dark Side at a wine show at around 21-22 degrees, and big flavours were overwheming.
We think we might have caught a lucky glimpse how this wine might evolve with several years of cellaring.