This red wine is another double fermented in style. I took the selected pressings of Shiraz and Petit Verdot from 2013 aged in oak for a year and re-fermented them with fresh 2014 Shiraz. After a 3 week maceration period after pressing, the wine was aged again in older oak for 6 months on lees then blended with 17% Cabernet Sauvignon. The wine was made with rich fruit flavours, floral aromatics and easy-drinking in mind.
Double fermenting 2 successive vintages employing semi-carbonic maceration techniques to bring you a wine of spice, expansive floral and ripe berry fruit aromatics that range in variation. Notes of blueberry, raspberry, white flowers and floral nectar cascade in a wash over your palate, ending with a signature Asian spice and ripe olive oil character from the stem that supports the delicate fruit structure. - Winery Note
I believe in employing traditional, hands-on methods to achieve this more natural, softer, riper, fruit driven style of wine that lets the fruit and perfumes lead the way during and after fermentation. I also believe in learning lessons from the old, even ancient ways of doing things.
I rely on the best grape varieties and fruit quality that I can and that are suited to the best locations with the best weather patterns in NSW. I don't try to bend nature; I let her do her thing, but read the signs and watch the lunar phases and cycles. I rely on my instincts, what I see, hear and feel and I don't employ any more technology or machinery than is necessary.
I treat the fruit differently every year according to the conditions given me but my method is gentle and soft ‚– like my wines ‚– I only want to extract as much as will extract gently, never forcing it ‚– allowing balance and harmony to come easier through to my wines. My fermentations are eighteen to twenty one days, cool whole-bunch commencing with foot-treading daily for one week to sometimes two weeks. This is followed by persistent hand-plunging then gentle basket-pressing at the end. The fermentation is allowed to finish on lees in oak barrels after settling first in tank for a day. All wines are then cold aged (12-18 months) in a mixture of new and old French, Russian and Hungarian Oak to create the two signature varieties in Eloquesta.
- Winery Note
|Wine Red Other Varietal & Blends
|New South Wales