Place

Twelve rows form a single block that is planted on the climbs of the Armagh region of Clare. The warm days, yet cool nights of this sub-region see the fruit develop rich flavours in the grape skins before the berry develops higher levels of sugars. The fruit maintains its natural acidity, which is aided by the deep limestone soils of the hillside it is planted on. 

Vintage Conditions

Regenerating winter rainfall paired with mild conditions formed the basis of an ideal growing season. The mild temperatures saw flowering occurring as usual, but the persistent cooler spring days resulted in a slower ripening. This allowed the vines to undertake veraison and develop ripe varietal flavours while still at a low sugar concentration. This granted the team to be highly selective of which parcels to pick and at which time.

 Winemaking 

Picked and delivered to the winery, the bunches stomped on in the picking bins they arrived in. Seeded with a low fermentation yeast strain, the grapes were allowed to soak before the natural yeasts took over and commenced fermentation. Fermented in the bins, the skins were plunged 3 times a day. Enabling to ferment fully dry, the grapes were basket pressed directly to a single aged French puncheon. Matured on its malolactic lees, the wine was removed from oak 10 months later and bottled.