2017 Eloquesta 'Blush' Black Muscat Viognier

Mudgee, NSW

Maybe the only dry Black Muscat in Australia!



About The Wine

Winemaker Stuart Olsen believes this may be a true one of a kind.

This is Black Muscat from Mudgee with a splash of Viognier, made in a dry table wine style. It was intended to be the base wine for Stuart to produce a Moscato, but when he tried it from barrel, it was just too damn tasty to waste on a silly pink fizz.

What he's bottled is somewhere between a red and a Rose, but poured blind in a black glass you may pick it for a white it's so insanely floral.

A bit of a mind-bender and something for the lovers of the odd birds of Aussie wine.

Expert Reviews

Critic Reviews

DDS review

Lychee, muscat floral aromas, blackberry, wicked perfume with good volume here. Bitter orange, cranberry juiciness with fine powdery tannin. Fresh almost like a fruit juice. Cloudy pink in colour. Firm gritty tannin. Pixie like. Very cool. - Different Drop Wine Team

Halliday Wine Companion

“An experimentation with black muscat 80% (usually made into a liqueur or a moscato-style) fermented with viognier 20% and essentially made like a red wine so on skins for about 16 days and pressed to tank. The colour of a dark cherry rose and it is phenolic. If you dig those characters, you’ll love this. Gorgeous fragrance of musk, mangosteen, dried peaches and fresh apricots plus potpourri. It’s has texture and while there’s the phenolic grip to the tannins, it’s like Campari on steroids." - James Halliday (Halliday Wine Companion)

Additional Info

From The Producer

The Eloquesta 2017 ‘Blush’ Rose is an experiment of an idea I dreamt of, and I’m so glad I made my dream for this wine come true. I absolutely love the perfumed complexity of red and black muscat for its alluring aromatic qualities to its subtle flavours and ability to look rich and tremendous even if its an aged liqueur or a a well made moscato.

But this old vineyard of Muscat was cofermented completely dry with about 20% of whole bunch viognier where they were both carbonically macerated together for 14 to 16 days and pressed of gently into tank and old oak – then bottled 4 months later.

The vineyard is a well drained slope and the vines are old and experienced and low yielding making the flavours explosive and almost overwhelming. Residual fruit sugars are less than 0.5g per litre – believe it or not…

Blend : Muscat (80%), Viognier (20%)
Closure : Screw cap
Drink Until : 2021
Bottle Size : 750ml


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