“Eloise” is made in the tried and true traditions of Champagne, France.

Tended carefully on our own vineyard in Coonawarra, just over one acre is dedicated to producing Chardonnay, Pinot Noir and Pinot Meunier of the highest quality. The vineyard is trellised in VSP ( verticle shoot positioning) and carefully and trimmed in the growing season to keep it disease free and obtain maximum flavours and balance from the warm sunshine.

Picked around the third week of March, the fruit is gently pressed straight away to minimise tanin pickup. Only the “heart” of the juice is used in the making of “Eloise” resulting in a wine free from hardness and with a perfect balance of texture and flavour.

After malo-lactic fermentation has been completed, the base wine from the current vintage is carefully assembled by  back blending with componants of previous vintages. The art of creating a consistant product is formost in the thoughts of the winemaker at this time. Much attention to detail goes into perfecting palate structure, balance and weight.

Secondary fermentation after tirage takes place over the next three years or more to maximise flavour and texture. The bottle fermented “Eloise” is constantly tracked to assertain the right time to disgorge from yeast lees, and the careful selection of “dosage” wine is like selecting the”icing on the cake”

Creating “Eloise” is definately a labour of love, and there is much time and attention invested in this product.

“Eloise” is a drier style, with minimal sugar added at dosage. Vibrant front palate with a dancing fine mousse leads to delicate flavours of  strawberries and cream in the middle and a soft complex finish.