Fruit is sourced from the sub-region of Leasingham, Clare. Harvested and then chilled at the winery for 5 days before being crushed to small tubs for fermentation. Hand plunged and left on skins for 30 days to get maximum and gentle extraction of flavours and colour. Pressed off and left in older oak barrels for 20 months to allow the tannins and acid to intertwine harmoniously. Blended out of barrel and transferred to bottle. No fining, no filtration and no added acid.
Bright Red. This wine can be so emotional to make but when you get it right, it’s just a joy. A deep mix of red cherries, raspberries, hint of capers, spice and prune. What is lacks in depth of colour, it over-delivers in all other aspects. The acid is the conductor of this train and allows all the flavours, tannins and nuances to be driven to all areas of the mouth. An earthy spice is allowed to poke its head out from the silky tannins and complete this refined wine.