Eloquesta Wines
About
I hand-make Shiraz Petit Verdot, Chardonnay, Rose, Viognier Semillon wine of Mudgee and Orange with antique methods.
Location Description
Located in the heart of Dubbo, New South Wales.
Features
- Red and White Handmade Wine of Mudgee & Orange NSW Australia
Additional Information
- Meeting / Conference Facilities:
- Caves:
- Wedding Facilities:
- Picnic Facilities:
- Dog Friendly:
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- Wine Tasting:
- Art or Architecture:
- Organic / Biodynamic:
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Winemaker
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.
In case you’re wondering about my training…
I am a qualified scientist and high school teacher with almost 13 years of understanding and hands on experience experience in the wine industry. Broadening my experience in the industry, I 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. I have been influenced by European styles of wine making and have worked with a German winery, the Rheinhessen – Jakob Neumer Weingut und Wurtz Weinmann.
Practices & Techniques
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.