Each individual pick from both vineyards was settled naturally post press, with the free-run cool fermented in stainless steel, and 4% light pressings included after a wild fermentation. With high natural acids present, and coupled with relatively low Baumés, each parcel was aged upon fine lees for 5 months, and the blend exhibits beautifully delicate and fine aromas, lavender and lime leaf, lemon pith, bath salts and mineral underlying. 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.