Single Farm Origin
The land farmed by brothers William & Pat Doyle at Cooladine – Cúil an Daingin, corner fort – 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 clay-rich marl, which mostly stem from the Ordovician shale bedrock.
A warm evening at Cooladine Farm. This track starts out at an opening in the hedgerows, where three fields meet. A light breeze blows through the barley and the birds are still busy. Heading out into the open of the largest field, the nearby motorway is more apparent; then down a lane surrounded by wild flowers where bees are making the most of the last rays of sunlight. The relative quiet is broken when we head down the road, to where the grain is stored and the area is busy with farm vehicle activity.
Appearance: 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.
Taste: Cloves, sweets, apples, black pepper, ginger nut biscuits, crème brûlée, liquorice, barley sweets, dried basil and sherry trifle.
Finish: A spicy oiliness that tingles on the tongue, and lingers into a dry gentle sweetness.