Single Vineyard from the Leasingham sub-region of Clare. Harvested at optimum flavour and once at the winery, the fruit is separated into two parcels. 40% is put in the chiller to cold soak for 5 days before being crushed. The other 60% is crushed and put to small fermenters, hand plunged and left on skins for 30 days for extended maceration. The other cold soak portion is crushed, fermented in small tubs for 2 weeks. Both parcels are then put to older oak barrels for just over 1 ½ years before being blended together and put to bottle. No fining and no filtration.