2023 Frankland Estate Riesling

A fantastic vintage for Frankland River Riesling. A very wet and cold winter, was followed by a cool and wet spring which wet the soil profile all the way through, providing ideal conditions for good growth and fruit set on the vines. A judicious approach to viticulture ensuring yields were managed through fruit selection paid dividends as the season became very mild to cool towards the end of the growing season. Riesling was harvested in mid to late March with optimal ripeness and exceptional fruit quality.

This wine was made from 100% Riesling grown on the family’s certified organic 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. Riesling vines from two different clones planted in 1988 and 2006 on undulating slopes with duplex soils of ironstone gravel over a clay sub-soil. Vertical shoot position trellis systems are used through the vineyard. The cool nights and long slow ripening periods typical of the Frankland region allow maximum flavour development while maintaining the distinctive vibrant acidity for which Rieslings from this region are renowned.

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 (12-15C) over 4 weeks with minimal intervention from our winemakers to obtain the purest expression of the pristine, organically grown fruit. The wine was then left on its fermentation lees for at least 8 months prior to bottling. – Hunter Smith, Frankland Estate