The 2014 comes from two preferred parcels, “Provis” and “Wendouree” selections from blocks planted to vines from cuttings taken from these two great Clare vineyards. Following a 5 day cold soak the must was inoculated and fermented in Potter fermenters with a heading-down-board arrangement (c. 5% whole bunch). After two weeks on skins, it was pressed and then aged in French oak for 17 months (mainly Dargaud et Jaegle, mainly 225l barriques). Savoury punch – emphatic riffs of black pepper and meaty undertones – announce its cool climate credentials.
Jancis Robinson: 17.5/20