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This is the Second Edition of this style that is a ‘ripasso’ or re-passed style. That means, a double fermented Shiraz from 3 Vineyards in the Mudgee Valley Northern Region fermented and aged together for a year in oak, then re-fermented with fresh fruit the following year to allow for more developed fruit flavour to amalgamate and integrate with NEW fruit flavours. You get a wine with depth and viscosity, richness, earthy, Savoury, floral and fruit driven right out to the nethers of its skin. But all in balance and softness.
The 3 Vineyards were The Beaurepaire, Farmers Daughter and Jo Hollands Vineyard, all fruit allowed to fully develop and ripen under the warm dry sun and infrequent rain.. The Drought of 5 years brought the concentration and power in the berries. The Sun brought a deeper kind of ripeness that had Savoury meeting Earth and Fruit, to a depth that needed 2 ferments and 2 years in Old French and Hungarian Oak to tame the ‘Beast into a Beauty!’
Nose of black berry liqueur confiture and prune, cherry candy, pot pourri, fruit leather, Charcuterie and Gingernut. The palate holds fruit and savoury notes of beetroot, mixed red and black fruits, grilled meat, forest floor, cola, cocoa and spicy oak. The palate is really rich, plump and soft. the acid and ripe tannin are broad-chested here and show that this wine is ready to drink but has years and years to go
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…
