Award Winning Verdelho
Elysium Vineyard is the home of rare aged vintages of Gold medal Elysium Limited Release Verdelho, awarded 92 by James Halliday, and described as “consistently successful” by wine writer Huon Hooke. The vines producing these wines come from root stock from the original 80-year old Tulloch vines nearby. For those who like a mature white, Elysium wines are made to age in the traditional Hunter style, but equally can be enjoyed as young, fresh wines.
As the wine ages, the exotic fruit characters give way to the Hunter honey and straw characters. The wine has great longevity and at 8-12 years of age, has developed a deep golden colour, intense honeyed fruitiness with a madeira-like richness, but with a dry, flinty finish. When young, the wine displays the pronounced fruitiness of the variety. It is ideal drunk with seafood.
What the Experts Say
“A classy partner to a long, lazy lunch, though perfectly delightful served alone”
Toni Paterson – MW
“best verdelho in the Hunter Valley”
Lindy Milan OAM
“If you are looking for a lesser-known wine, this is a good wine to try.”
Toni Paterson – MW
“Look no further for spine-tingling, thirst quenching Verdelho”
Ben Moechtar – Sommelier, Wine Judge & Journalist
Elysium wine can be purchased from our cellar door or directly from the proprietor, vigneron Aaron Ching via email email@example.com
About the Vines
Elysium Vineyard is a 2-acre block in Broke Fordwich, Hunter Valley, and is owned and operated by Victoria Foster. The vines were planted in 1990 using root stock from the original Tulloch 8-acre verdelho vineyard adjacent to Elysium, which was planted in 1936. At that time, the fruit was used to make “crème de vin”, a Madeira-style fortified wine. Elysium vineyard is unirrigated and the vines draw on a water table provided by the proximity to Wollombi Brook. The soil is rich, sandy and alluvial making for an ideal terroir to produce perfect verdelho fruit. John Tulloch was Vineyard Manager from 1989-2017 when he retired, employing traditional viticultural practices such as low trellising. Kyle Powell has taken over the reins continuing John’s viticultural practices.
The fruit is picked early at 12 to 12.5 beaumé and with good natural acids to achieve the desired style of intense fruitiness and a long, dry palate finish. There is no residual sugar and the structure of the wine is firm and balanced on front, middle and back palates. There is some seasonal variation, but the aim is to produce a consistent style, which demonstrates this variety at its best. This style has been developed over 22 vintages in collaboration with Bruce Tyrrell and senior Tyrrells winemaker, Andrew Spinaze, who was 2004 Australian Winemaker of the Year. 2003 and 2005 vintages were made by Nick Paterson, Finalist in 2004 Australian Young Winemaker of the Year.