This is an avocado variety bred by David Grey at the Grey Family oprchard in Gisborne (New Zealand). It was selected from a number of seedlings grown from seed of open pollinated Sharwil cultivar.

David Grey suspects it may be a cross with Reed, as it has several Reed characteristics, such as a more rounded fruit shape, a relatively thin leathery skin that peels exceptionally well, late season and relatively large size.

The cultivar has been granted 'patent' rights (Plant Variety Rights) and is only available to commercial growers. However, it seems to me that this fruit is very well suited to a slot as a late season fruit, overlapping and extending the Reed season, so we are likely to see it in the markets as an autumn-winter season fruit. However, in line with current 'club fruit' arrangements, the supply may be deliberately limited to support prices.

Season
The fruit mature on the tree from April into July (at least in Gisborne conditions). By June, late hung fruit will often have sprouting seeds, although the roots are usually contained within the seedcoat.and not visible.

Fruit description

The fruit I have had weigh from the low 300'w to the mid 400's (grams). While it is promoted as "very resistant to ripening disorders" soft ripe fruit left too long do develop black spots, but they don't seem to affect the flesh beneath.
 
The dark brown seeds are absolutely big, but relative to the flesh are medium.
Edible portion (includes skin):seed
284:51   total weight: 335      seed weight is 18% of the fruit
365:65   total weight: 430      seed weight is 17.8% of the fruit
348:68   total weight: 416      seed weight is 19.5% of the fruit
305:48   total weight: 353      seed weight is 15.7% of the fruit

The seed tight in the cavity, seed coat sometimes partially adheres to cavity wall. Skin is minus medium thick, leathery, pliable, peels perfectly.

Flesh color is light yellow, no fibers obvious, with dense very fine flesh that 'melts' in the mouth, lightly coating the palate. Oil is discernible without being oily.

I detected a cream flavor, and a faint 'volatile' up the nose note I don't have a word for, The pleasant aftertaste lingers.

I rate the fruit I tried as 'good plus' to 'very good' (where a fully mature Hass is 'excellent'). I would rate the flavor slightly below Reed. Eclipse is a Sharwil seedling, and while the taste is often very good, it is not 'nutty' like Hass.

Time to ripen
The first fruit to soften in a consignment of hard Eclipse fruit I received in June 2024 was 6 days after arrival. The fruit were simply stored at normal room temperature. Ripeness is marked by a slight 'give', and the stem stub removes easily.

Seed very dark brown, of 5 fruit, seed was sprouting in 4.

These fruit I bought had obviously been hung late to hit the first month of winter, a time when there are no early Hass of any quality. As the growing area these fruit came from (Gisborne) is further south & probably cooler overall, I suspect Eclipse would mature a few weeks earlier than here in the north. This might not give it much more advantage over Reed.

Flesh quality
A few fruit had areas of grey breakdown in the flesh. This may have been caused by bruising at some point in transport. A few fruit had several discrete areas of black skin necrosis. Finely dimpled micro-tubercles areas marked the 'epicenter'. This is a typical problem with avocados in New Zealands wet climate. Hass has the same problem, and it is often much worse. Where you can't see the problem in Hass because the area of infection is masked by the black skin, you see it instantly in a 'greenskin'. This is an advantage of greenskin avocado varieties, in my opinion.

There was no fiber obvious in the flesh. We cut and stored some soft ripe avocados in the refrigerator for 12 days. After this time there was a little glassy flesh breakdown in parts of some  - but this is fully explained by being packed fairly tightly in a container. The flesh at the end of this time became very soft indeed, but while mouthfeel was a bit offputting, the flavor was still good, although not as good as at the start.

The breeder claims the cut fruit don't oxidise when cut (these can be rather big fruit, and most people typically will use half and leave the other half in the fridge.) This is certainly true. Even after 12 days, there was minimal oxidation, and what there is can be easily removed.