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 verasion and develop rich and intense flavours at a lower sugar concentration, slowly maturing to peak ripeness and exceptional quality.

 Winemaking 

Selectively hand picked and delivered to the winery in two bins, the bunches are lightly stomped on upon arrival. 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 to enhance richness and complexity. Punch downs tapered off towards the end of the ferment to enhance the
jubey red berry quality. The grapes were basket pressed directly into two French puncheons. Matured on its malolactic lees for four months, it was then racked and matured in oak for 15 months, adding softness and texture, creating a rounder mouthfeel.