Vintage
2018
ABV
14%
Wine Type
Red Blend
Wine Style
Still
Wine Description
A blend of varieties from the Cabernet family made from organically grown fruit in the Frankland River region of the Great Southern. 2018 was a long mild and dry growing season that resulted in grapes of fantastic flavours and ripeness. Harvested in late April, fermented and hand plunged in open pot fermenters and matured in 500l French oak barrels. A complex mix of briar, cedar and spice initially. This is followed by ripe mulberries and plum that lift out of the glass with fresh liveliness. Hints of earthy and leathery notes slowly creep
in. Juicy red berries on the front of the palate are followed by plums and black jube that are
intertwined with a lovely grainy tannin that gives the wine structure. Mulberry, blackcurrant and chocolate flavours linger in the background and add a lovely balance. The oak adds a nice creamy vanilla flavour. This wine is medium bodied yet powerful.
Accolades
Wine Enthusiast Magazine, March 2022 – 90 Points
National Cool Climate Wine Show Australia 2021 – Gold Medal
International Wine Challenge 91 Points/Silver Medal
Winemaker's Bio
Having grown up in Perth, Brian developed an interest in winemaking during a traveling holiday while working at Majestic Wines in London. Brian's background is in biology and he completed a Postgraduate degree in Viticulture and Oenology from Lincoln University in Christchurch, New Zealand.
In 2003, after his first vintage in Frankland River, Brian traveled to Amercia to do a vintage in the Russian River, a sub-region of the Sonoma Valley in California. In 2005 he completed another vintage in the Rias Baixas wine region in north west Spain, where they specialized in Albarinho which has similar characteristics to Riesling.
After 6 years of winemaking in Frankland, he joined the family business at Frankland Estate and is relishing the new challenge.
Brian is supported in the winery by Hunter Smith, 2nd generation family owner. Hunter received a Bachelor of Business (Agricultural Management) degree from Marcus Oldham College in Victoria. He became a full-time member of the Frankland Estate team in 1999, and is now applying his breadth of knowledge to every aspect of winery operations, including winemaking, finance and marketing.
