Tag Archives: David Lloyd

Eldridge Estate “Clonal Blend” Mornington Peninsula Pinot Noir 2013

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Here’s another great Mornington pinot at close to its retail price in Australia.

Order now for delivery late June.

Enjoy!

David Boxall

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NEW ARRIVALS IN MELBOURNE

PROVENANCE WINES, Geelong
2016 “Golden Plains” Pinot Noir – 24 btls – S$49 – Haliday 95

MICHAEL HALL, Adelaide Hills
2016 “Piccadilly” Sauvignon Blanc – 12 btls – S$54 – Halliday 96 (an oaked sauvignon blanc)

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2013 Clonal Pinot Noir 2

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Eldridge Estate Mornington Peninsula Fume Blanc 2015

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As a general rule, I recommend that sauvignon blanc be drunk within 2 years of its vintage date. That explosive freshness that comes with a new release sauvignon blanc can drop away very quickly after a couple of years. No surprise that you’ll see 2014 and 2015 vintages hitting the bin-ends in the stores right now.

The exception to that rule is sauvignon blanc that gets oak treatment, as time in the barrel (as compared with time in stainless steel) adds complexity and longevity. A couple of great examples of oaked sauvignon blanc, are Cloudy Bay’s “Te Koko” and Domaine A’s “Lady A”. The latest release Lady A is 2014 and it’s expected to last until at least 2024.

I’ll leave you to Google the derivation and application of “fume blanc” but at least in Australia, fume blanc is typically used to denote a sauvignon blanc that is oaked, in the same way that in Australia, the use of syrah tells the buyer that the wine is not your typical jammy shiraz even though they are the same grape.

So, here we have Eldridge’s 2015 Fume Blanc. Not your typical Kiwi tropical fruit bomb. Actually, the first time I met David Lloyd, he described sauvignon blanc (as quite a few other winemakers do) as a weed. Time has softened his stance. Here’s his response to Mike Bennie’s comments (see the attached promo):

“I have not shown my sauvignon blanc to wine writers for about 15 years. 8 years ago I started making the Fume style at the suggestion of Merry Edwards in California. I have two clones, one gives tropical flavours and the other the more typical grassy aromas. Dave Bicknell encouraged me to pick earlier and the fruit is there. All the fruit is airbag pressed before fermenting in French Oak barrels, 20% new. Even I can enjoy sauvignon blanc made this way so I am coming out of the sauvignon blanc closet.” – David Lloyd, November 2015

Halliday says drink by 2017 like typical un-oaked sauvignon blanc. Mike Bennie and Huon Hooke give more emphasis to the oak treatment and suggest drinking to 2020 and 2021 respectively.

Enjoy!

David Boxall

2015 Fume Blanc 2

Eldridge Estate “Jurassic” Mornington Peninsula Chardonnay 2013

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I’ve been hanging off promoting this Chardonnay until I tried it again, having had my first bottle in late 2015.

It’s not supposed to last. It’s got no added sulphur. It’s an orange wine, a natural wine. It’s not supposed to travel.

So, I tried it again last Wednesday in Singapore and it was fine (by me) but being on my own that week, I had to hold some over until the next evening and it was fine then too. So much for natural wine dying in the glass.

OK, so I have to make some clarification here. This wine is made in an oxidative style so to some, maybe many, it would get rejected at the first sip. It certainly is challenging if you’re not used to this style. Not everyone’s going to “get it”, so there should be no guilt in saying “pass” on this one. However, if you’re on a wine journey-of-discovery, then you should make a stopover here.

Here’s what Huon Hooke said:

“Even David Lloyd, of Eldridge Estate on the Mornington Peninsula, an outstanding wine producer with a definite scientifc learning, produced an ‘orange’ chardonnay in 2013, by fermenting it with its skins. He says it was a bit of fun, which he never intended to actually sell – until some sommeliers he showed it to demanded he sell them some for their restaurants. He labeled it Jurassic as a dig at the oxidative whites of Jura so loved of sommeliers. It’s interesting, and I could enjoy drinking a glass, but it’s not a patch on his regular chardonnays.”

Actually, David Lloyd told me that he made it because he wanted to show that natural wines don’t have to be cloudy and crap. And he’s never making another one. And the story about not intending to sell it is true. He was very reluctant to sell this wine to me, but I’m very glad he did.

Here’s David Lloyd’s most recent comment, from just last month:

“Had two customers at cellar door this week tell me that they had opened this in the last few days and it was looking excellent. I have none left to try and was worried that having no free sulphur dioxide it would go caramel and bitter but alas it has not as yet according to these customers. Please let me know how it looks if you try one. With only 3 barrels vs usual 15 in that year I was unable to have another crack”

Have a look at the two ratings in the attached promo and decide which camp you are in.

Cheers,

David Boxall

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NEW ARRIVALS IN MELBOURNE

2015 Brown Magpie “Single Vineyard” Geelong Shiraz – 19 btls – $58 – Halliday 96
2016 Home Hill “Estate” Huon Valley Pinot Noir – 66 btls – $61 – not yet rated

2013 Jurassic Chardonnay