We have sourced the grapes for this wine from an older vineyard in the heart of the Frankland River region, halfway between the towns of Frankland and Rocky Gully, and is on the vineyard neighbouring Frankland Estate. Frankland Estate do crush and press the grapes for us, following hand picking. The cool to mild inland climate of this region, provides ideal conditions for riesling. The lean granite based sandy loam soils produce rieslings with a distinctive chalky, mineral character, with distinctive lime and floral lavender flavours. The acidity, citrus flavours and structure of Frankland River Rieslings remind me very much of the Eden Valley Rieslings which I was making when at St Hallett Wines. Our first vintage was 2009 and this wine is aging gracefully, very much like a fine, high quality Eden Valley Riesling.
At pressing, the light pressings are added into the free run tank to provide extra flavour, texture and structure, and also to balance the high natural acidity. The rest of the pressings are kept separate. A couple of days after pressing, the chilled free run juice was transported back to our winery at Chapman Hill. It was fermented at cooler temperatures of around 13-14oC through to dryness using a specially selected Riesling yeast strain.
Once dry, the wine was sulphured and left to mature on it’s yeast lees for 4 months before being bottled.
The 2013 Riesling is a wine of great intensity and elegance. Aromas of lime, grapefruit, and freshly cut pear, are mixed with flavours of lime rind and sweet lemon which linger on the palate. Chalky, mineral flavours run through the palate, balanced by a crisp acidity and a fine elegant tannin structure.
Lemon thyme, caraway, fennel, persimmon, lime, lemon, snow peas, carrots, rhubarb, chives, Italian parsley, mint, lavender, asparagus, lemon sorrel.
Fresh natural oysters; seafood – prawns, fish, shellfish; marron; chicken – with citrus based dressings or sauces; sushi; stir fried Asian vegetables with sweet soy sauce and ginger; tuna with remoulade sauce; deep fried whitebait.
Reviews – James Halliday, 2016 Wine Companion – 95 pts:
“Pale straw-green; you can sense the minerality of the palate on the lime and pear bouquet, and indeed all three components come through with conviction on the palate – yet without losing finesse.”