The Frankland River region is recognised as one of Australia’s finest
Shiraz growing regions. The Mediterranean climate of warm days and cold nights, combined with the unique ironstone soil found in our Isolation Ridge Vineyard produces shiraz of power, refinement and finesse.
Our Isolation Ridge shiraz aims to capture all the quintessential fruit opulence, black pepper and spice notes for which the region has become renowned.
Frankland Estate has an established international reputation for its Isolation Ridge Shiraz.
TASTING NOTES
REGION Frankland River
COLOUR Bright deep purple-red.
NOSE A complex and concentrated blend of fruit aromas with spice, black pepper and ironstone flintiness with hints of oak.
PALATE A core of fruit gives weight to the front palate. Blackberry, black olive, ironstone and the use of subtle, spicey French oak give complexity. A sweet core of red currant and dark plum flavoured fruit complements the fine-grained tannins, which give the wine length.
ASSESSMENT
An intensely flavoured, concentrated wine distinguished by pristine fruit flavours and enticing mineral complexity. A fine example of an outstanding vintage in Frankland River it is approachable now but has the structure and finesse to reward long term cellaring.
ASSEMBLAGE
Shiraz 100%
An outstanding vintage in the Frankland River region with dry, mild conditions throughout the growing season. These conditions provided a complex, elegant and well structured wine.
VINEYARD
Fruit for this wine was handpicked from dry-grown vines planted in 1988 in the Isolation Ridge vineyard at Frankland Estate. The vineyard sits on northern and eastern facing slopes on duplex soils of gravel and loam over a clay sub-soil. It is farmed using organic viticultural practices and this is reflected in the depth and concentration of fruit flavours. The Shiraz vines are trained on either Scott Henry, Vertical Shoot or Geneva Double Curtain trellis systems. Each system produces different fruit flavours providing balance and complexity to the wine. The vines were trimmed to enhance sunlight penetration of the canopy with leaf removal around the ripening fruit further improving airflow, light penetration and flavour development.
VINIFICATION
This wine was fermented as long and slowly as possible, at temperatures not exceeding 30ËšC in open fermentation tanks that allowed the cap to be worked by plunging and gently pumping over. An extended maceration period followed completion of the ferment to allow optimal colour, flavour and tannin extraction. It was aged for 18 months in 500 litre French oak puncheons with regular racking allowing minimal filtration prior to bottling.
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