Waterford Cooladine 1.1, Single Farm Origin

The land farmed by brothers William and Pat Doyle at Cooladine – Cuil an Daingin, corner fort – in County Wexford stands close to old Quaker burial grounds west of the River Slaney, beyond the historic barley town of Enniscorthy. These free-draining, fertile fields derived from the famously productive Clonroche soils are composed of shingle to clayrich marl, which mostly stem from the Ordovician shale bedrock.

Colour: Colour and legs that look like a liquid sunset.

Nose: Malted biscuits, rhubarb tart, toffee, almonds, aniseed, white mustard, grass drying into hay, marshmallows, coffee cream, red apples and red grapes

Palate: Cloves, sweets, apples, black pepper, gingernut biscuits, crème brulee, liquorice, barley sweets, dried basil and sherry trifle

Finish: A spicy oiliness that tingles on the tongue, and lingers into a dry gentle sweetness.