96 Points | "Epic" - Mike Bennie
The Frankland Estate Isolation Ridge Vineyard Riesling is consistently ranked among the best in Australia and has won widespread critical acclaim. Frankland Estate believe Riesling produces the world’s greatest white wines and have made a major commitment to the variety in the Frankland River region of South Western Australia.
Soft and approachable the 2020 Frankland Estate Isolation Ridge Riesling fills the palate with intense, tightly interwoven citrus-lemon flavours and vibrant lime-infused acidity complemented by silky-textures. Remarkable power and intensity are balanced by a fragile delicacy and lightness of touch that persists through the long refreshing finish of this distinguished riesling.
"96 Points. Superb, energetic, taut and very complex white wine. Scents of ozone and green apple, fennel and talc. Beautiful perfume that reflects perfectly into flavours in the palate, a shimmering, glassy and tense feel drawn long and to a powdery, lightly puckering and, again, talc-like lingering finish. Epic. Tasted: Mar 21 13.5% alc. $45. Screwcap. Drink: 2021 - 2021+"- Mike Bennie, The Wine Front, April 2021.
"This wine is 100% Riesling from the Isolation Ridge vineyard at Frankland Estate. Riesling vines from two different clones were planted in 1988 on undulating north- and east-facing slopes with duplex soils of ironstone gravel over a clay subsoil. A number of trellis systems are used throughout the vineyard, which is situated 256m above sea level. The cool nights and long, slow ripening periods typical of the Frankland River region allow maximum flavour development while maintaining distinctive vibrant acidity The vineyard is farmed according to certified organic principles and this is reflected in the clarity and complexity of the pristine fruit. Grapes are pressed immediately on arrival at the winery, with the juice left to settle in tank overnight before being racked to fermentation vessel. The wine is fermented in stainless steel tanks at low temperatures (less than 15°C) over 8 weeks with minimal intervention. The wine is then left on its lees for eight to nine months. A small parcel was fermented and aged in (neutral) oak foudre for the same time. These parcels obtain complex textural components and greater opulence."- Hunter Smith, Frankland Estate
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