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All of the Chardonnay grapes were fermented whole berry, on full skins, seeds and solids for 7 – 9 days. I hand-plunged twice a day, then gently pressed off into new and old French and Hungarian oak hogsheads.
The wine was aged on lees solids for 39 months. All barrels were deliberately aged outside, under cover, but exposed to the elements.
The hot summer was sought to give a rich baked ‘Cotto’ caramelised ‘honey’ effect to the wine over 3 hot dry summers, which gave depth, concentration and richness. This baked ‘Cotto’ caramelised effect is used when making Madeira and Marsala wines except this wine was not fortified with wine spirit making it a liqueur.
Through summer, the barrels could evaporate 1.5 to 2 litres of wine a week (easily). This creates a deep flavour and colour concentration that has brought this wine up to class on its own. But for all the depth and concentration, there’s no hard edges or ‘jammy’ notes or overt sweetness (the wine is dry). Three and a bit years in solitary confinement (barrel), untouched, unseen is a long time for a wine to develop character.
The 2017 Mudgee Chardonnay wine has real depth, viscosity, concentrated fruit flavour that verges on citrus jam to honeyed golden fruits. Wafting lush notes of lemon barley sugar, marmalade, dried apricot, tinned peach, glace pineapple, butterscotch, gooey anzac biscuit, honey cake and light sultana notes …lush tangy citrus acid in nature but still rounded and soft on the length, the wines length and finish trails on and on into the minute mark and there after.
About Eloquesta Wines
Eloquesta Wines produces hand made, boutique, artisan red wine, white wine and rose wine made from grapes grown in the wineries of Mudgee, NSW, Australia.
You can find our wines in bottle shops, bars and restaurants around Australia. If you know what you want and don’t have time to get to the store, Eloquesta Wines are also available to purchase online from our shop.
Eloquesta Wines produces hand made, boutique, artisan red wine, white wine and rose wine made from grapes grown in the wineries of Mudgee, NSW, Australia. Eloquesta has been rated a 5 star winery in Halliday Wine Companion 2019.
Stuart is a qualified scientist and high school teacher with almost 13 years of understanding and hands on experience experience in the wine industry. Broadening his experience in the industry, he sharpened my style while working with other prolific wineries such as Cirillo Estate and Torbreck in the Barossa Valley, SA and Lowe Family Wines in Mudgee, NSW.
In Stuart's own words, Stuart his wine making process and philosophy:
I was drawn to wine making and had a passion for it from my university days. I believe in the diversity and potential of regional New South Wales, where I was born and have spent much of my life. The landscape and the wine growers of the Mudgee and Orange regions are a great focus for me, as I see the great potential it has for producing delicious, balanced red wines.
This is my style…
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 finishing drink. My fermentations are seven to eighteen and even 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 (12-28 months) in a mixture of new and old French, Russian and Hungarian Oak to create the two signature varieties in Eloquesta. And now i do pretty much the same techniques for my whites as well.
In case you’re wondering about my training…
