Frankland Estate Isolation Ridge Cabernet Sauvignon intense flavours of red currants, plum, blueberry and chocolate.
Of the red wine varieties grown in the Isolation Ridge Vineyard the evidence suggests cabernet sauvignon is perhaps the most sensitive to the vineyard environment. This is reflected in wines with distinctive earthy, mineral qualities and rich, supple textured flavours.
Lovely colour, very bright; essencey cassis aromas come to the fore on the bouquet, but are underpinned beautifully by savoury ironstone minerality; the palate shows dark fruit in abundance, again underscored by savoury complexity and structure that can only be described as serious; certainly assured of a long and very bright future, this wine is a bargain for price.
Bright red plum.
VARIETY & REGION
Caberent Sauvignon (97%) and Petit Verdot (3%) from Frankland River, Western Australia
Concentrated aromas of blueberry and vanilla with an earthy dusty ironstone character.
Intense flavours of red currants, blueberry and chocolate. These flavours are complemented by savoury black olive complexity. A good acid backbone is supported by subtle oak integration giving a long fine finish.
An elegant, stylish and tightly-knit wine that unfolds to reveal opulent fruit flavours with savoury undertones and the dusty, earthy character that distinguishes Frankland Estate wines. This wine reflects both the outstanding vintage conditions in 2011 and the meticulous care taken in the vineyard and winery.
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.
Fruit for this wine was sourced from mature vines in the Isolation Ridge vineyard at Frankland Estate. The vineyard sits on an undulating northern and eastern facing slope on ancient 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 vines are trained on a Scott Henry trellis system to enhance sunlight penetration of the canopy and optimize ripening conditions.
This wine was fermented as long and slowly as possible, at temperatures not exceeding 30°C in open pot fermentation tanks that allowed the cap to be worked by plunging and gently pumping over. An extended maceration period allowed optimal colour, flavour and tannin extraction. It was aged in 500 litre French oak puncheons, this contributing textural complexity without compromising the opulent natural fruit flavours of the wine.