The fruit came from the garden in Highweek from 4 different blackcurrant bushes picked in July 2002. The fruit was frozen overnight and added to a gallon of water, with bananas and sultanas (to enhance the wine).
4lbs of blackcurrants + a bordeaux yeast were used to make 1 gallon of wine on 6th July 2002.
The wine was racked three times (after 4 weeks fermenting in the loft) and finished up with a hydrometer reading of 1.000 (after a further 7 months in the Dolley wine cellar).
The wine was decanted into 6 bottles on Friday 21st March 2003.
All six bottles have been laid down in the Dolley wine cellar and should be left for at least six months.
The wine has a fresh, fruity taste not too dissimilar to cassis.