Bright, deep purple in colour.
Instantly you are greeted with juicy plum, forest floor, bramble and violets on the nose. Air contact releases more complex aromatics of savoury black olive and liquorice.
Elegance, balance and complexity are all attributes linked to the Clare Valley. This release is no exception with brooding blue fruits and subtle velvety oak tannins giving the wine length and presence. Savoury mocha and ripe blackberry fruits create more layering and complexity. This is a wine that will be hard to put down.
Each component used in the blending of the Dark Side of the Moon creates a Shiraz that exemplifies certain characteristics of the Clare Valley. From Leasingham to just north of the Clare Valley township, we had access to parcels that defined the subregions of Clare and work harmoniously to create a full, rich and balanced Shiraz. Combined with careful oak selection with 30% New French Oak and 70% older Barrels, this Shiraz will continue to give for the next 8-10 years.
Food matching with this wine is simple, bold flavoured foods. Try with an aged Scotch fillet steak topped with garlic butter on a bed of ratatouille. Simply matched with some creamy cheese and crackers will work well too.
Full-Bodied and Rich Red Wines
Full-bodied wines typically have more tannin, higher alcohol, and dark fruit flavours such as blackcurrant. Since these wines have so much pigment, they are higher in anthocyanin which has shown positive benefits to cardiovascular health. As far as flavour, these wines are the biggest on the spectrum and thus, pair with equally bold flavoured food.
Room Temperature (63-69 °F / 17-21 °C)
Barbecue, Mexican Foods, Smoked Meats, Red Meat & Steaks, Savory Mushroom Dishes, Black Pepper
Rack of Lamb with potatoes dauphinoise
1 x 7-bone rack of lamb
250ml/9fl oz red wine
A few sprigs each of rosemary and thyme
3 bay leaves
6 garlic cloves, unpeeled
1 white onion, finely sliced
4 anchovy fillets (optional)
A couple of thyme sprigs, leaves picked
200ml/7fl oz double cream
75ml/2.5fl oz milk
1kg/2lb floury potatoes, peeled and finely sliced
1.Preheat the oven to 200C/400F/gas 6. Make the potatoes first. In a large pan, melt the butter and add the onion, anchovies and thyme. Cook over a low heat for about 10 minutes, until the onions are completely soft.
2.Add the cream and the milk, bring to the boil, then run it down to a simmer and cook to reduce and thicken the cream. Add a little pepper, and a pinch of salt if it needs it. Stir in the potatoes and make sure they're completely covered in the cream. Transfer to a baking dish, cover with a layer of parchment paper and a layer of tin foil and place in the oven for 40 minutes, removing the coverings and returning to the oven for the final 10 minutes to colour the top.
3.As soon as the potatoes go in, start on the lamb. In an ovenproof frying pan, heat a splash of oil over a high heat. Season the lamb, then sear it on all sides until golden. Pour off excess fat, then pour in the red wine, herbs and garlic and bring to the boil.
4.Take off the heat, then place in the oven alongside the potatoes for 20–30 minutes, depending on how you like your lamb cooked. I prefer mine pretty pink, so I usually go for just 20 minutes. If I get my timings right, I usually take the lamb out of the oven at the same time that I take the coverings off the potatoes so that it has some time to rest while the potatoes finish off.
5.Slice the lamb into chops. Spoon over the sauce and serve with the deliciously decadent potatoes.
Recipe from http://www.telegraph.co.uk/foodanddrink/9959598/Rack-of-lamb-with-potatoes-dauphinoise-recipe.html
Image from https://www.yeovalley.co.uk/recipes/rack-of-lamb-with-dauphinoise-potatoes-and-salsaverde
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