2023 Frankland Estate Isolation Ridge Riesling

A very wet winter gave good soil moisture for the growing season. The 36-year-old vines have their roots down into the red clay two meters below the ironstone gravels and loam accessing this moisture through the summer, regulating themselves allowing us to not intervene with irrigation.  No rain between mid-November and mid-January, where upon we received 30mm freshening up the vines and allowing a comfortable ripening with the weather cooled off significantly, allowing for plenty of calm hangtime that resulted in hallmark line and intensity in a relatively delicate year.

This wine was made from 100% Riesling grown in the Isolation Ridge vineyard at Frankland Estate. Riesling vines from two different clones were planted in 1988 on undulating northern and eastern facing slopes with duplex soils of ironstone gravel over a clay sub-soil. Several trellis systems are used throughout the vineyard, which is situated 256 meters above sea level. The cool nights and long slow ripening periods typical of the Frankland River region allow maximum flavour development while maintaining the distinctive vibrant acidity for which Rieslings from this region are renowned.

In the winery small ferments with an increasing focus on spontaneous fermentation and barrel ferment (with many parcels not exceeding 1,000Ltrs).

As is now tradition, we left the wine on lees for nine months post fermentation as we enjoy the texture and personality this imparts. It highlights the subtle yet distinct flinty ironstone notes, which are wrapped up in the mouthfeel of the wine. Some 10% of this wine was matured in barrel from our old vines in our ‘Pole’ block and our ‘Outback’ Block, with the same aim in mind. We also pick the grapes slightly riper than we used to 10 or so years ago. This allows us to achieve the “resolved” acid profile where it melts into the wine. These numerous small ferments allow complexity in the resulting wine through the diversity of yeasts, ferments and combinations of stainless-steel fermented parcels and barrel fermented parcels. – Frankland Estate

Apple, lime, a sort of Chinese jasmine tea smell about it (don’t mind me, though it does make me fancy some yum cha!), maybe some aniseed too. It’s rich and powerful in flavour, apple, apricot, and ripe lime, fine chalky texture, and there’s some sweetness here too, though whether it’s residual sugar, or fruit power, I know not, but there is something of a barley sugar/honey thing happening here. The finish is long and firm, with a subtle parmesan rind savoury character. Very nice. 95 points. Gary Walsh, The Wine Front April 2024

One of the very best Isolation Ridge rieslings produced. It’s from an exceptional vintage showing the pristine purity and minerally tension of great rieslings. Comes from a combination of clones planted in 1988. Now this is not your usual riesling. It was left on lees for nine months and about 10% was matured in oak. The result is a wine of tremendous texture, with an intricate weave of fine acid and intensely flavoured fruit. Has a crunchy vibrant minerality on the finish. Exceptional wine. 97 points. Ray Jordan, WinePilot.com April 2024

By any measure – aroma, flavour, structure, length and complexity – this is a stunning Riesling. And that vibrant, pulsing acidity offers a winemaking Masterclass in itself. It is intricately woven throughout the wine, essential and complete but never intrusive, a fact that winemaker Hunter Smith puts down to picking fruit slightly riper than he once did. Super fragrant and lifted in the heady scent of spring flowers, citrus blossom, lime zest, lemongrass and spice. Elegant and poised from start to long finish, Isolation Ridge fills the mouth with an intensity of citrus – lime and lemon – exotic spice notes, hints of ginger, lemon skin and lemongrass all beautifully melded by the aforementioned acidity. Nine months on lees and time in oak (10%) brings greater depth and an engaging umami mouthfeel, just a little, that helps heighten the whole delightful tasting experience. 97 points. Jeni Port, WinePilot.com April 2024