This wine was made from 100% riesling grown in family’s estate vineyards. A selection of small ferments was made from parcels of fruit harvested in some younger vines planted in 2006 on a high ironstone rocky ridge in the ironstone “coffee rock” that is classic soil from the property at Frankland Estate. This combines with some of Frankland Estate’s original parcels of riesling planted in 1988.
Grapes are pressed immediately on arrival at the winery with the juice left to settle in tank over night before being racked. The wine was then fermented in stainless steel tanks at relatively low temperatures (less than 14 deg C) over 4-6 weeks with minimal intervention from our winemakers in order to obtain the purest expression of the pristine, organically grown fruit. The wine was then left on its fermentation lees prior to bottling.
"Smells of wet stone and talc mixed with yellow citrus peel and floral tones jump from the glass. A juicy crystalline riesling on both the nose and palate. The mouth feel is textural and juicy with a long finish of fruit and rounded acidity. The soft and delicate approach builds with a combination of lime and bath salts. Delicate crystalline flavours on the palate show a dry precise riesling with texture, spice and delicate acidity that give the wine focus and fantastic length. Consistent with the now well-established Rieslings from Frankland Estate this wine displays the balance of pristine fruit flavours and precise and delicate acidity, medalled with generosity of fruit, resulting in an exceptional wine that can be enjoyed now or cellared with the confidence it will continue to develop further complexity over the next 10 years." - Winery notes