Frankland Estate Isolation Ridge Shiraz 2009
Syrah/Shiraz from Australia
Frankland Estate Isolation Ridge Shiraz 2009 is an intensely flavored, concentrated wine distinguished by pristine fruit and enticing mineral complexity. It is bright deep purple-red in color. The nose is a complex and concentrated blend of fruit aromas with spice, black pepper and ironstone flintiness with hints of oak. A core of fruit gives weight to the front palate while blackberry, black olive, ironstone and the use of subtle, spicy French oak give complexity. Red currant and dark plum complements the fine-grained tannins, which give the wine length.
Wine & Spirits - "Graceful, delicate and charming in its cool stony feel, as well as its scent of roses, rosemary and cracked black pepper, this wine seems to set everything right in the world with the very first sip. It has the brightness Syrah expresses in the best sites, lifting right out of its substantial black tannins so the final impression is vibrant and light. This would be delicious with a grilled pork chop, or alone just to contemplate on its own. The Smith-Cullam family started planting this vineyard on an ironstone ridge in 1988, a mix of gravel and loam over clay – soils they sustain with the help of their flocks of guinea fowl and sheep."
Wine Enthusiast - "Meaty and intense, this Shiraz is loaded with scents and flavors of cracked pepper, pungent coffee, roasted meat and ripe blackberries. It’s full bodied yet never seems heavy despite a sensation of warmth on the long, richly textured finish. Drink now–2020."
Australian Wine Companion - "Great Southern produces a distinctly savoury style of shiraz and this is no exception; red and black fruits, leather, spice and roasted meats on the bouquet; the palate is medium bodied, high in acidity and shows rugged, yet ripe, tannins; long and interesting."
The Wine Advocate - "Deep garnet-purple in color, the 2009 Isolation Ridge Shiraz gives notes of black cherry compote and warm blueberries with nuances of violets, nutmeg and black truffles. Medium to full-bodied, it offers a taut structure in the mouth with a medium level of grainy tannins and enlivening acid, finishing long. Drink this one now to 2017+."
Wine Spectator - "A vibrant style, with lacy acidity adding lift to the blueberry and black currant flavors, revealing shades of smoke and pepper as the finish lingers."
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Frankland Estate Winery
Frankland Estate was established in 1988 by Barrie Smith and Judi Cullam who continue to be actively involved in every aspect of the vineyard and winery. They are now assisted by their daughter Elizabeth Smith, son Hunter Smith and a small, hardworking team who enjoy the diverse and idiosyncratic challenges associated with working in a family business. The winemaking philosophies at Frankland Estate reflect these influences as well as the hard-earned lessons gained from some 17 vintages in the Frankland River region. Our approach to winemaking is based on the principle that the most significant characteristics of a wine come from the soil and the vineyard environment. We aim to make wines that reflect nature rather than the hand of the winemaker. This is the basis of our commitment to sustainable farming and to working the land in accord with the cycles of nature. We carefully nurture the health of the soils in our vineyard and only take from our vineyards as much as can be replaced by natural processes. Our use of viticultural practices resulted in us gaining organic certification in 2009 with our 2010 vintage wines being released with the certified organic “bud” logo. View all Frankland Estate Wines
About Other Australia
With a landmass the size of the US, Australia has just as many appellations. Many wines are simply labeled from their state of origin. Some of these are the most popular:
New South Wales- New South Wales has a variety of smaller wine growing regions. Many wines are a blend of these smaller appellations, leading to the more encompassing designation of New South Wales.
Western Australia– A small percentage of Australia’s winemaking occurs on the West Coast. The largest Australian state, Western Australia, includes the appellations Margaret River and Great Southern.
Southeastern Australia– This appellation encompasses the states of South Australia, New South Wales and Victoria. Grapes are often trucked in from at least 2 of these states for crushing and bottling, giving the wine a more general appellation of origin. This is the broadest appellation in Australia.
About AustraliaLike the United States, which is about the same size, Australia's winemaking regions are huddled into one or two pockets of the country. The state of South Australia, which produces about 60% of the country's wine, also has the most wineries and sub-regions, including McLaren Vale, Clare Valley, Coonawarra and Barossa Valley. New South Wales is home to the Hunter Valley, while the smaller, southern state of Victoria is best known for theYarra Valley. Head way west to the very large state of Western Australia and you'll find the tiny region of Margaret River at the southern tip.
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Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Fruity
- Red wines that are more fruit-forward and lighter in tannin and body.
Smooth & Supple
- Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Earthy & Spicy
- Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Big & Bold
- Full bodied wines that have concentrated fruit and are higher in alcohol and/or tannins. Some need age.