Brand:Frankland Estate

Closure:Screwcap

Organic Certification:Southern Cross - SXC-22063

Country of Origin:Australia

Serving Temperature:10-12°C

Sugar Residual:5 g/l

Drink By:2034

Wine Ageing:6 months in stainless steel on its lees.

Winemaking Style:Minimal intervention

Harvest:2024 will be remembered for its dry, warm conditions from spring through to vintage. Good winter rains finished as soon as spring arrived, staying dry from then on. A number of warmer than average weeks in late January/early February pushed harvest forward by a number of weeks. This produced a small crop of great intensity. The fruit was harvested between 16th February and 1st March in the cool of the early morning.

Winemaking:Grapes are pressed immediately on arrival at the winery with the juice left to settle in tank over night before being racked. The wine was then fermented in small stainless-steel tanks at relatively low temperatures (12-15C) over 4 weeks with minimal intervention from our winemakers to obtain the purest expression of the pristine, organically grown fruit. The wine was then left on its fermentation lees for at least 8 months prior to bottling at the winery.

Viticulture:This wine was made from 100% Riesling grown on the family’s certified organic estate vineyards. A selection of small ferments was made from parcels of fruit harvested in some younger vines planted in 2006 on a high ironstone rocky ridge on the property at Frankland Estate. This combines with some of Frankland Estate’s original parcels of Riesling planted in 1988.Riesling vines from two different clones (Geisenheim and Houghton) planted in 1988 and 2006 on undulating slopes with duplex soils of ironstone gravel over a clay sub-soil. Vertical shoot position trellis systems are used through the vineyard.

Food Pairing:Beer-battered fish and chips, Seared scallops with lemon butter, Garlic Prawns, Baked snapper with lemon and dill, Seafood chowder