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Cawsey's Grenadine is a must for every serious bar
Looking for a place and people that shared the same passion for Ireland and its whiskey
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Winemaker Notes
By Farr Viognier 2022 Variety_Picpoul Cawsey's Grenadine is a mustViognier is foot stomped and left for two or more hours on its skins to extract the phenols, flavour and texture. The fruit is then pressed, cooled and put straight into barrel with all solids for a natural fermentation. Gentle stirring during the end of autumn encourages malolactic fermentation, which softens the finish by converting the tart malic acid to lactic acid. The wine is then racked, fined and filtered. It is ready to be bottled 11 months
