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This is a single vineyard 2016 Chardonnay from the bottom of a hillside in Mudgee that is well drained and sun-exposed. The chardonnay was fermented on skins for a 5 to 7 days then gently pressed off to finish fermentation in tank and barrel – new and old French and Hungarian oak hogsheads.
Aged on Gross Lees and fruit solids the wines were stirred fortnightly for first two months, then monthly for 18 months. The wine was lightly filtered and bottled.
The fruit from this Chardonnay is from the top of the vineyard where it is more elevated and well drained and soils are lighter – volcanic red clay and basalt and quartz. The vines are more desiccated and struggling and the fruit develops a very unique floral perfume that seems to be geographical on this location where even the grasses, herbs and flowers smell sweet this way.
The wine displays very subtle notes of white blossom, vanilla, sandalwood spice, marshmallow, white plum, cream bun, pear drop and earl grey while being firm and citrus-like in acid on the palate. It’s a fantastic subtle chardonnay that allows food to express itself wonderfully.
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…
