This kabinett style riesling (containing 30 grams of residual sugar) is made from select low yielding vines within the Isolation Ridge vineyard. The conditions to make this wine do not occur every year. Elevated levels of acidity leading up to harvest allow the fruit to be harvested in clean optimal condition. a very cold fermentation is undertaken in 1000 litre French oak foudre. A long fermentation period is finished early leaving some residual sugar to give optimal balance. This allows the wine to show its true generosity and intensity of flavour.
James Halliday 96
2015 – A wet spring provided good vine growth and vigour in the early part of the season followed by dry conditions from December through to harvest in March. Pale straw/golden with green highlights. Lifted aromas of exotic spice with delicate fresh lime, guava and herb characters underpinned by a wet ironstone chalky flintiness. Delicate and light on the front palate with a mouth-watering texture that flows the length of the palate. The wine opens up with a zesty lime mandarin rind character with a fine acid tang. There is a mix of ironstone flint and spice running the length of the palate, finishing with a hit of racy acidity and an off dry tension. Impeccable balance of sweetness and acidity leading to a pristine finish. A complex, beautifully balanced combination of fruit intensity, sweetness, acidity and alcohol resulting in a wine of exceptional charm and poise. The 12 grams per litre of residual sugar is counterbalanced by the refreshing varietal acidity of the Geisenheim clone; resulting in an ‘off-dry’ elegant wine that is fragrant, delicate yet achieving presence.
The Isolation Ridge vineyard at Frankland Estate is now farmed using organic viticultural practices resulting in greater depth and concentration to our wines. The vineyard sits on an undulating northern and eastern facing slope on ancient duplex soils of gravel and loam over a clay sub-soil. Fruit for this wine was sourced from Geisenheim clone Riesling vines planted in 1988. This clone is renowned for retaining high levels of acidity throughout the vintage, this providing a natural counterbalance to the residual sweetness in this wine.
Handpicked when ripe in the early morning and whole-bunch pressed for fermentation in 1000 litre French oak ‘foudre’ over 4 weeks. Towards the end of fermentation, when the ideal balance of sugar, fruit weight and acidity had been achieved, the wine was chilled to arrest fermentation.