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Eloquesta A Boy with Fruit No2 Shiraz Blend NV

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Availability: In stock

$29.50

$25.08

Currently 5 bottles in stock

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Winery Note:


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.

Contact Chris to order more

+61 (0)409819436

or email info@veno.com.au

Details

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.

Additional Information

Volume (ml)750ml
Winemaking PracticesNatural Wine
Vineyard PracticesOrganic/Biodynamic
Product typeWine Red Other Blends
VintageNV
CountryAustralia
RegionNew South Wales
Sub-RegionMudgee

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