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Amherst is a town rich with colourful history and local folklore, site of the first official gold find in 1851, it launched a mining rush which expanded throughout central Victoria. The district's long association with viticulture is also prolific and colourful. Amherst» |
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Peter Lehmann has always been Riesling's most outspoken advocate, he has claimed best Riesling trophy at the prestigious London International on more occasions than any other, he declares Riesling to be his wine of choice if marooned on the proverbial desert island. Early picking of fruit from a superior single vineyard in the salubrious climes of Eden Valley has produced a fresh, lively Riesling, expect this captivating wine to exhibit genuine charm and offer great longevity as it narrowly missed being bottled behind Lehmann's flagship Riesling label.. Peter Lehmann» |
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Since inaugural release, Howard Park Chardonnay has wowed wine judges and reviewers internationally. It was awarded Best White Trophy at the Tri-National Wine Challenge, Gold Medal at the Concours Mondial de Bruxelles and Blue Gold at the Sydney International, two years in a row. Howard Park» |
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Given the scarcity of Best's prestige, limited release, old vineyard icons, Bin #1 affords enthusiasts their first taste of the Great Western Shiraz style and leaves them eager to discover more. A classic, cool climate, aromatic wine, floral and spicy, peppery and elegant, retaining vital Great Western fruit character. Bests» |
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Campbell's Topaque is the most wickedly intense, lusciously rich elixir, laden with candied peel flavours, honeycombed fruit and amber complexities. Painstakingly crafted to the old world Solera system, a bespoke tradition of fractional blending and elevage, achieving the most indulgent concentration of flavour through a laborious racking of barrels as the angels take their share. Campbells» |
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The wines of Wignall were met with resounding success from the first release, inaugural vintages saw amazing results, attracting conspicuous gold medal and trophy victories. Fruit driven and voluptuous to drink, Wignall have refined the style of their Albany Pinot Noir to be bliss for the most discerning palates. Wignalls» |
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Tio Pepe is the world's leading Fino, a very pale and dry style of wine made in the southwest of Spain. Produced since 1844 by the Gonzalez family of Jerez, Tio Pepe has a distinctive aroma and a unique taste. Tio Pepe» |
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A single vineyard, strongly terroir wine by maestro Ken Helm AM, from fruit picked off neighbour Al Lustenberger's property, only released under the premium black label if it reaches the highest quality benchmarks. Since 2005 the collaboration of Lustenberger and Helm has claimed more than fourteen trophies. Helm» |
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Outstanding Langtons Classification. The locals around the Lovedale property say that the sandy soils are so poor, that even the rabbits have to bring a tucker box just to survive! The lean and mean terroir is elemental to the long lived, fine boned style. Mount Pleasant» |
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The top cut, off a mere four hectares Pinot Noir, eighteen different rootstock and clone, all picked by hand and separately fermented. Parcels are treated to minimalist vinification and the extravagance of a Vaslin Bucher basket press, followed by a year in the finest French oak barriques and three years cellaring before release. Pressing Matters» |
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This enduring flagship wine can boast twenty trophys and over seventy gold medals throughout its illustrious history. Penley Steyning captures and enhances the excellence in first growth Coonawarra Cabernet Sauvignon, highlighted by rich berry tones, superior length and layers of intense flavour, a wine which achieves perfect harmony between massive intensity of fruit, mouth filling grape tannins and elegant acids. Penley Estate» |
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Mandoon are a Swan Valley operation of great provenance, their homestead vineyard being an ancient block established on the first rural grant in Western Australia, circa 1929 at a property named Sandalford. Always on the lookout for exceptional parcels of fruit, the highly decorated Mandoon team have focused on a northern block of Research Station Vineyard in Margaret River. Mandoon» |
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About Frankland Estate - the Winery
Frankland Estate
Frankland Estate was established in 1988 by Barrie Smith and Judi Cullam, they continue to be actively involved in every aspect of the vineyard and winery
They are assisted by a small, hardworking team who enjoy the diverse and idiosyncratic challenges associated with making wine. The Isolation Ridge vineyard lies on part of a farm where the family have run a wool growing enterprise since 1974. The decision to diversify their farming interests was inspired and informed by a tour of French vineyards Barrie and Judi undertook in 1985 and also by two vintages they worked at Chateau Senejac in Bordeaux. The winemaking philosophies at Frankland Estate reflect these influences as well as the hard earned lessons gained from some 17 vintages in the Frankland River region. Their approach to winemaking is based on the principle that the most significant characteristics of a wine come from the soil and the vineyard environment. They aim to make wines that reflect nature rather than the hand of the winemaker.
This is the basis of Frankland Estate's commitment to sustainable farming and to working the land in accord with the cycles of nature. The team carefully nurtures the health of the soil in the vineyard and only take from the vineyards as much as can be replaced by natural processes. The use of sustainable viticultural practices have won organic certification. It is already evident in the complexity, depth and intensity of flavour in the wines. Like many winemakers Frankland Estate subscribe to the view that great wines are made in the vineyard not the winery. They look to the soils in the vineyards to provide the foundation for healthy vines, intensely flavoured fruit and wines that articulate the distinctive features of the environment in which they are grown.
Frankland River is the coolest and most isolated winegrowing region in Western Australia. Over millions of years the Frankland River has cut through the region’s ancient surface rocks to create gravelloam soils of moderate fertility that are ideal for growing grapes. The river valley also has a crucial influence on the region’s climate.
In winter and spring it sucks cold air down to the Southern Ocean (about 40 kms south of the vineyard) during the night creating air circulation between land and sea that minimises the danger of vine damaging frosts. In summer it funnels cool and humid air north from the ocean moderating the afternoon heat to provide a long, slow ripening period for grapes.
Frankland Estate draws on two different sources of fruit for its wines. Fruit for Isolation Ridge Vineyard is grown in the evocatively named vineyard surrounding the winery. This vineyard is managed by the Frankland Estate team using organic grape growing principles. Fruit for the estate's single vineyard rieslings and for the Rocky Gully range of wines is sourced from other growers in the Frankland River region who share a commitment to sustainable agriculture and high quality fruit.
The Isolation Ridge vineyard sits high on an ironstone ridge with ancient duplex soils of gravel and loam over a clay subsoil. The first vines were planted in 1988 and the vineyard has been progressively expanded to the current 30 hectares. Organic grape growing principles prohibit the use of synthetic fertilisers, pesticides, fungicides and plant growth hormones. Instead, reliance is placed on midrow cultivation, recycled winery waste, animal manures and a range of composting and mulching techniques to increase soil fertility and encourage biodiversity within the vineyard. Fungal diseases are kept under control with sulphur and copper sprays and the resident flock of guinea fowl keep a diligent watch over insect, aphid and mite activity.
The ultimate goal for Frankland Estate, to the extent it can be done, is to allow the wines to make themselves in as natural a process as possible. Hence the entire team tends to avoid titles such as winemakers, prefering to consider themselves as facilitators or interested observers of the means whereby grapes become wine. Similarly, as a small family operated winemaking estate, there is no hierarchy, just two somewhat older and wiser bumps in the middle of what is essentially a flat management structure.
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