The wine is made from Riesling grapes sourced from several different organically farmed parcels on the estate. A combination of fruit from young vines planted in 2006 on high-altitude slopes with subsoils of iron-rich rock (“coffee rock”) and limestone, and from the original vines planted in 1988, also on elevated vineyard sites, ensures perfect harmony in the wine. Cool nights in both locations provide a long ripening period for the grapes, resulting in great aromatic intensity, crispness, and structure in the wine, and helping to explain the particular quality and reputation of Riesling wines in the area.
Immediately upon arrival at the cellar, the grapes are gently pressed, and the juice rests overnight in stainless steel tanks before being transferred with its lees to other stainless steel tanks, where a spontaneous, cool fermentation begins using the grapes’ own natural yeasts. Only very limited stirring is carried out during the process in order to preserve Riesling’s delicate aromatic, flavour, and fruit character. After ageing for 3 months in tank, the wine is bottled unfiltered and with only minimal use of sulphur.
The wine has a complex aroma of both flowers and green tea, along with more exotic notes of citrus, passion fruit, and cape gooseberry. The palate is pure, crisp, and juicy, with an appetising, mineral, and slightly saline finish. Fantastic harmony between the creamy, exotic nuances and the precise acidity. Riesling from Frankland is something truly special!
In the mid-1980s, Barrie Smith and Judi Cullam decided to expand the activities on the family farm near Frankland River in the southwestern part of Western Australia, also the most isolated part of the wine region there, which is why they named the vineyard itself Isolation Ridge. Since the 1960s, several producers in what is now known as the Great Southern region had achieved strong results with viticulture in the area, which inspired the couple to follow the same path. However, moving from traditional farming to wine production was not straightforward, so they travelled to Bordeaux in France, where they spent two years working with viticulture and winemaking at Château Sénéjac in Haut-Médoc. Upon returning home, they founded Frankland Estate in 1988. From the very beginning, Barrie and Judi agreed that the area’s unique biological balance, including its rare plant and animal species, should be preserved.
Their children, Elizabeth and Hunter Smith, gradually became involved in the estate’s operations, and over time the family has been able to optimise the placement of the grape varieties on the parcels where they perform best. Their dedicated efforts and shared passion for organic farming methods, while limiting yields to what the land can produce naturally, were rewarded in 2009 with organic certification (Australian Certified Organic).
Today, Elizabeth and Hunter, together with Elizabeth’s husband Brian Kent (winemaker since 2010), have taken over the reins at Frankland Estate. Across the estate’s 30 hectares of vineyards, they produce organic wines that are highly aromatic, precise, and full-bodied, with a remarkable and distinctive minerality. Australia’s most respected wine critic, James Halliday, awards Frankland Estate his highest rating, “RED 5-star Winery”, placing the producer among the small elite (3.6%) of Australian wineries.
