John Duval Eligo 2018
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£80.00
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John Duval Eligo 2018
HED27614
75 cl
14.5%
£80.00
Taxes included.
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John Duval Eligo 2018 presents a deep, ruby hue in the glass. On the nose, it reveals a complex bouquet of dark fruits, notably blackberry and plum, intertwined with spices and subtle oak. There are earthy undertones, hinting at its Barossa Valley origins, with a faint whiff of dried herbs that adds depth.
The palate is rich and full-bodied, showcasing a blend of ripe fruit flavors complemented by firm tannins. This vintage predominantly features Shiraz, aged in a mix of French and American oak. The finish is lengthy, with lingering notes of chocolate and cedar. John Duval, a renowned winemaker, offers a wine that reflects a commitment to quality and terroir.
95 Vinous
This Barossan Shiraz Eligo shows an excellent depth of color from the exceptional 2018 vintage. With a bit of bottle age, it has settled in for the long haul with brooding dark cherry, dark licorice and baked earth aromas. Mixed ground spices sitting in the background are supported by coffee grounds oak. Highly expressive with a freight train of dense flavors - tar and earthy tones are topped by subtle dried sage and spice. Pliable tannins with a fresh acid backbone provide a solid structure with a lengthy finish, the icing on the cake.
17 Jancis Robinson
70% Eden Valley, 30% Barossa Valley (the first time Eligo has been Eden-dominant). Eligo is a vineyard selection, separating out the best sections/rows from within their best Shiraz vineyards. Sourced from several sites across the region. Fechner (Moculta, Eden Valley), Hutton Vale Farm (Eden Valley), Severin (Mt Mackenzie, Eden Valley) and Hoffmann (Ebenezer, Barossa Valley). Oldest vines are 100 years old (Hoffmann), Eden Valley plantings average 35 years old. Some vineyards follow organic practices. All ungrafted. Eden Valley soils. lean, skeletal sandy loams with high granite influence. Barossa Valley, red-brown earth and sandy loam over clay. Yields at 1.5–2 t/acre. Vineyard elevation ranges from 280 m to 400 m.
Each parcel was hand-picked, crushed and destemmed and fermented separately in small stainless-steel open-top fermenters, some parcels with submerged caps. Twice daily pumpovers, skin contact 8–14 days. 18 months in barrel. 55% new fine-grain French oak hogsheads (300 litres), balance in older seasoned hogsheads. 3 years in bottle prior to release. Unfiltered.
Deep crimson. Sweetly spiced black fruit, oaky sweetness with ripe blackberry, tangy elderberry and chocolate notes. Thickly textured, super-smooth tannins. Generous, ripe, fresh enough for balance. Needs time to evolve from power to more nuance. (JH)
Each parcel was hand-picked, crushed and destemmed and fermented separately in small stainless-steel open-top fermenters, some parcels with submerged caps. Twice daily pumpovers, skin contact 8–14 days. 18 months in barrel. 55% new fine-grain French oak hogsheads (300 litres), balance in older seasoned hogsheads. 3 years in bottle prior to release. Unfiltered.
Deep crimson. Sweetly spiced black fruit, oaky sweetness with ripe blackberry, tangy elderberry and chocolate notes. Thickly textured, super-smooth tannins. Generous, ripe, fresh enough for balance. Needs time to evolve from power to more nuance. (JH)
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