A collation of harvests Tempranillo and Grenache, sourced from the Ladera, Sheoak and Mahons vineyards in Valley Clare, a choice parcel of Malbec is added for complexity. Grenache remains on the vine until fully mature, grapes are harvested late and crushed on to batches of drained Tempranillo skins for a week of vinification. The fermenters are topped and closed for another week prior to pressing. Components are racked several times before filtration and transfer to seasoned French and American oak hogsheads for an extravagant two years. Components are assembled and bottled without cold stabilizing, which may forn a harmless crystalline deposit.