Frankland Estate Gruner Veltliner 2023 (6 Bottles) Frankland 95 Points

by CellarHand

$218.00 GST Included

AUSTRALIA WIDE SHIPPING INCLUDED

NEW RELEASE! Our Gruner Veltliner combines texture, fruit weight and great natural acidity, has the hallmarks of the variety of citrus, pear, and stone fruit with the spice of ginger and a dash of white pepper.

It’s a style of wine that was all the rage in the wine bars in New York, known as “Groovy” by the trendy crowd. There’s not a lot of Grüner Veltliner planted in Australia, but where this native Austrian white varietal is small in numbers, it’s big in flavour impact! This is the first release of our organic 2020 Frankland Estate Grüner Veltliner and it’s one that you’ll need to act on quickly if you want to enjoy as there was only a barrel produced.

Complex and aromatic on the nose with intense mandarin spice, orange and lime. On the palate there are hints of white peach and nectarine with delicate flavours of spice and ironstone mineral undertones. The wine is bright up front; it’s deliciously generous and textural on the palate which is further complemented by an alluring saline mineral infused acidity. The resulting wine is a Riesling of rich mouth-feel with solid structure and great length that flows through the mouth.

Made by exploratory viticulture and winemaking processes including barrel fermentation and maturation in oak for 11 months – an approach borrowed from Germany. It has certainly added layer upon layer of richness, but with an assured hand. There is no phenolic kickback, all as the bright straw-green hue alluded to as when you picked up the glass the first time. James Halliday Published 01 August 2019

 

All riesling grapes are harvested as cool as possible and pressed immediately, slow press cycles allow for soft and long extraction. Blocks and picks are kept separate and some juice from most blocks is fermented in barrel format for interest and comparison purposes. Picking decisions are made on ripeness and fruitfulness, with the main aim of working with natural balance yet intentionally look for greater ripeness with this wine and as a result greater degree of phenolic influence and texture. Juice is sent to tank to settle overnight (without enzyme or any additions).

A cloudy juice is run to a combination of 1000ltr and 500ltr barrels. Fermentation is spontaneous and temperature controlled to some degree but temperature range is generally higher than tank fermentations. Post fermentation barrels are topped and left un-sulphured through to spring time quite often if residual sugars are high fermentation will be left to start again in spring as juice warms. Sulphur will be introduced when a decision is made on the vitality/fruitfulness of the wine and residual sugar is seen to be in balanced with the wine. Wine was left in barrel for 10 months (January)

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About Frankland Estate

Frankland Estate from Hunter Smith on Vimeo.

Buried deep in the heart of Western Australia’s most isolated wine region, Frankland Estate is as much apart of its natural landscape as it is a winery.

Located 250km east of Margaret River and inland from the wild and picturesque Great Southern coastline, we take our role as custodians of our land very seriously. We have invested a lot of time and energy into minimising our impact on the ecological balance of the region, nuturing the micro-biology of our soils and supporting causes to improve the health and future prosperity of our local fauna and flora.

Today Frankland Estate is a tightknit family affair. Our children Elizabeth and Hunter and their small familes live on the property and we all work together with a small, yet hardworking and enthusiastic team to produce distinctive and flavoursome wines.

Before founding the estate in 1988, we embarked on a tour of French vineyards, and worked two vintages at Bordeaux’s renowned Chateau Senejac, in the Haut-Medoc region. Armed with a wealth of knowledge from our French experience and a shared passion for wine, we decided to diversify our farming interests from wool growing to wine by establishing vineyards on Isolation Ridge, a very special location on our property, which has shown all the hallmarks of a great vineyard we came to know through our travels and our viticultural studies.

Our appreciation for the environment in which we work ensures our wines and our vineyards continue to grow with our land in accordance to the cycles of nature.

This approach includes organic viticlture, carefully nuturing the health of the soils in our vineyard, and only taking from our land as much as can be later replaced by natural processes. Our passion for sustainable farming was recognised in 2009, when we were awarded on organic certification.

Our commitment to sustainable farming is what informs our winemaking practices. We have learned many hard-lessons and honed our skills over 29 vintages on our home vineyards. The consistency of depth, complexity and intensity of flavour in our wines has reinforced our belief in this approach, and amplified our respect for our extraordinary natural environment.

The Frankland River region in South Western Australia is a truly magical part of our state and nation, and it holds a very special place in our hearts. We are extremely proud of how we work in harmony with our environment and the natural elements, to create exceptional wines which express our remarkable sense of place.

CellarHand

CellarHand is a fine-wine importer and wholesale distributor, with a portfolio featuring some of the most sought-after estates of Germany, Austria, France and Italy, as well some of the greatest producers from Australia and New Zealand. Our ethos has always been to build a portfolio as you’d construct the perfect wine list. We work with small, family producers who express the best of their regions. The wines we sell are the wines we enjoy, and the people who make them are like family to us. They are wines that taste of where they come from, and though they’re steeped in history and stamped with the signature of their terroir, they’re more than ever relevant – and desirable – to the Australian diner of today.

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