From a range of individual picks separated by 2 weeks, each settled naturally post press, with pressings retained and transferred to oak for wild fermentation, the heart of the blend was cool fermented in stainless and aged upon fine lees from 5 months. With high natural acids present, coupled with relatively low Baumés, each parcel exhibited beautifully delicate and fine aromas, lavender and lime leaf, lemon pith, bath salts and mineral as the bedrock. Classic Clare citrus notes are complimented by the mouth-watering chalky and mineral texture on the palate, finishing with a fine and taut acid line.