Eloquesta Shiraz Petit Verdot 2012 – case
Now museum stock!
1 case = 12 bottles
The 2012 is showing as much promise or more, made from the last Shiraz to be harvested from the Wormald Vineyard.
2012 Eloquesta Tasting Note
This wine has perfume, deep colour and softness. The colour is a deep garnet purple and the nose is filled with spice and sweet floral notes of violets, shortbread, plum confiture and cola. The palate has a spicy green stem character that’s like olive oil which only teams with the newer French oak to provide support for the elegant juicy berry floral flavours of black fruits and sweet blue and red flower essence. The finish has a distinct aniseed, nougat and biscuit allure which lingers for a minute or more. This wine has shown an ability to improve after decanting and open up for days.
2012 Vineyard and Season
Shiraz components came from 2 vineyards, the A. Wormald Vineyard and the Beaurepaire Vineyard. The Wormald vineyard is 48 years old with dry grown Shiraz and Cabernet northern facing on sandy loam soil over friable clay with basalt and quartz. The Shiraz here is always ripe and deep coloured. The soil is amazing, but the aspect lends to frost susceptibility – but when things are right, they really go right! And they did this year, as I managed the yields and the canopy the fruit was high quality and deep coloured. And sadly, as the vineyard is being sold over, is the last time I will get to manage this vineyard and get her wonderful fruit. It was the first vineyard I learned to manage vines on. What a high to end on.
The DeBeaurepaire Vineyard from Rylestone NSW is much higher in altitude and therefore cooler, so the season is always longer. The soil is red clay with scattered basalt and quartz underlay and is always reliable on quality with dark black purple fruit with deep perfume and acid. My 2nd shiraz component comes from here and my Petit Verdot and Viognier. Both were very successful this year, I couldn’t have asked for more with on and off rain early in the season guaranteeing water in the soil for healthy vine growth and barely any disease pressure at all.
2012 Eloquesta Winemaking
Made with minimal intervention, both in the vineyards and winery with minimal spraying (only biodynamic or organic), no pumps, de-stemmers or machinery used during winemaking except for the Italian press, all whole bunch and whole berry ferments. The fruit is equal parts Shiraz and Petit Verdot harvested when seeds and stems are ripe. The fruit is picked in the week after the full moon for maximum flavour ripeness straight into the fermentation bins where they are gently foot trod for a week before hand plunging for another 2 weeks. The yeasts were a mixture of wild and aromatic champagne yeasts for aromatic profile variation and structure.
The wine is then basket pressed off into Brand new Ermitage Allier and Tronacis French along with Old French, Russian and Hungarian hogsheads to age on Lees for 12 – 18 months to give mouthfeel, texture and protect the aromatic fruit flavours that are signature for this wine. The newer oak barrels give such a buoyancy to fruit and a subtle creamy vanilla shortbread character that completes the portrait of this wine.
For a mixed case, contact me and I’ll arrange it.