We’ve added some of our other wine and craft cider making ventures to The Drift’s online shop, perfect accompaniments for the season of merriment!
All the wines and ciders are in stock and ready for delivery!
Bonfire Hill Extreme Vineyards
Welcome to complex, ripe aromas of citrus and peach, backed up by the faintest sprinkling of fresh thyme and vanilla. The aromas introduce a palate altogether more complex, with rich, more-ish, juicy stone fruit, wrapped up in crunchy, refreshing, grapey acidity. Mouth-filling, delicious and succulent.
An intriguing, inviting blend of red summer fruits, spring fynbos flowers, Indian spice and just a hint of toasty oak on the nose. The palate is surprisingly decadent, rich, with almost creamy tannins. You’ll find raspberries, blackberries, ripe plum and a hint of pepper, spice and leather on the palate. It is balanced, with just the tiniest prod of refreshing, salty acid, like a playful poke of Neptune’s trident.
Catalan Eagle white is 70% Garnacha Blanca, 20% Viognier and 10% Roussanne, the two latter grape varieties originally coming from the Rhone. Cool fermented in stainless steel, the result is an aromatic, peachy white wine with refreshing acidity and a rich texture. The wine is perfect now and will also age well for at least 2 years.
Pepe Fuster makes wine from his 26 hectare vineyard in Terra Alta which is near Tarragona in southern Catalonia. The vineyard is organically certified and the Catalan Eagle red wine was fully certified from 2012 onwards.
Catalan Eagle red is the partner to the highly successful organic Catalan Eagle white. Savoury, minerally flavours from old vine Garnacha and Cariñena are complemented by the smokiness and backbone of the Syrah and Cabernet.
Working with the excellent Diez Siglos de Verdejo cellar in Rueda, this wine is made with traditional grape varieties of Verdejo and Viura; it has a lemony freshness and tropical fruit character with a complexity and creaminess from 50% oak fermentation in a mix of American and French barrels.
Working with the excellent Rodolfo Bastida of Bodegas Ramón Bilbao in Haro, Rioja Alta, we have crafted a wine with excellent red berry and spicy fruit with refreshing acidity balanced by fine vanilla flavours from oak maturation. The Charge red is made from grapes from all over the Rioja region – 75% Tempranillo, 25% Garnacha. 4 different vineyard blocks were used and the wine was aged for an average 9 months in a mix of French and American oak barrels.
The wine comes from the very best plots of our friend Pepe Fuster’s stone covered 26 hectare vineyard in Terra Alta in Catalonia, north-eastern Spain. The Garnacha vines are nearly 50 years old and this age gives the wine great concentration an complexity of dark, spicy, blackberry fruit which has been seasoned and enhanced by 10 months in the finest new Dargaud & Jaegle oak barrels from France.
No Stone Unturned is a big, serious wine which is ripe and juicy enough to be enjoyed now but will also last a good 8-10 years in bottle.
This cider is a wholesome reflection of De Rust farm. It is crafted with obsessive attention to detail, from the way the orchards are farmed to how the fresh-pressed juice is patiently crafted into cider.
The focus is on crisp, refreshing balance and natural, fresh apple flavours. It is much dryer than high volume, commercial ciders and pairs well with food, just like a good champagne would.
Bruce Jack, our cidermaker, is a perfectionist. We don’t use any juice concentrate in our cider. We want to craft cider that proudly sings of its Irish origins. To do that we need to work with fresh apple juice that’s as unprocessed as possible. True to our winemaking roots, we also don’t use added flavours or colourants and we don’t pasteurise the finished cider.
Our cider tastes of Ireland, because it reflects our soils and our climate. This makes our cider lip-smackingly delicious. By choosing just the right combination of apple varieties, we are able to craft a cider that is not only balanced and crisp, but authentically delicious.