Classification: Certified Organic
This kabinett style riesling (containing 30 grams of residual sugar) is made from select low yielding vines within the Isolation Ridge vineyard. The conditions to make this wine do not occur every year. Elevated levels of acidity leading up to harvest allow the fruit to be harvested in clean optimal condition. a very cold fermentation is undertaken in 1000 litre French oak foudre. A long fermentation period is finished early leaving some residual sugar to give optimal balance. This allows the wine to show its true generosity and intensity of flavour.
TASTING NOTES
VARIETY Dry grown riesling vines (100%)
REGION 100% Frankland River Region
COLOUR Pale straw/golden with green highlights.
NOSE Complex aromas with hints of lychee and exotic spice with delicate fresh lime- citrus and herb notes underpinned by wet ironstone flintiness.
PALATE Soft generous and mouthwatering on the front palate. The wine opens up with a zesty lemon-lime fine acid tang with a mix of ironstone flint and spice running the length of the palate finishing with a hit of racy acidity and an off dry tension. Impeccable balance of sweetness and acidity leading to a long, persistent, flavour-infused finish.
ASSESSMENT
A complex, beautifully balanced combination of fruit intensity, sweetness, acidity and alcohol resulting in a wine of exceptional charm and poise. The 20grams per liter of residual sugar is counterbalanced by the refreshing varietal acidity of the Geisenheim clone; resulting in an 'off dry' elegant wine that is fragrant, delicate yet achieving presence.
2008 VINTAGE
A consistently dry growing season though to harvest resulted in exceptional fruit quality. Cool nights maintained high natural acidity.
VINEYARD
The Isolation Ridge vineyard at Frankland Estate is now farmed using organic viticultural practices resulting in greater depth and concentration to our wines. The vineyard sits on an undulating northern and eastern facing slope on ancient duplex soils of gravel and loam over a clay sub-soil. Fruit for this wine was sourced from Geisenheim clone riesling vines planted in 1988. This clone is renowned for retaining high levels of acidity throughout the vintage, this providing a natural counterbalance to the residual sweetness in this wine.
VINIFICATION
Handpicked when ripe in the early morning and whole-bunch pressed for fermentation in a 1000 litre French oak 'foudre' over 4 weeks. Towards the end of fermentation, when we thought the ideal balance of sugar, fruit weight and acidity had been achieved, the wine was chilled to arrest fermentation.
