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Flat front label of wine

Frankland Estate Isolation Ridge Riesling 2014

Riesling from Clare Valley, Australia
  • JH97
  • JS97
  • RP92
  • WE91
11.5% ABV
  • JH97
  • RP92
  • WE90
  • WS90
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3.7 3 Ratings
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3.7 3 Ratings
11.5% ABV

Winemaker Notes

Pale straw in color, Frankland Estate’s Isolation Ridge Riesling is complex and highly perfumed with alluring lime blossom, kaffir lime and talcum powder notes, backed up by spicy, mineral undertones. The palate is soft and approachable, with intense, tightly-interwoven citrus-lemon flavors and vibrant lime-infused acidity, complimented by silky-textures. Its power and intensity is balanced by a fragile delicacy and lightness of touch that persists through to the long, refreshing finish.

Critical Acclaim

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JH 97
Australian Wine Companion
Light straw-green; an exceptionally scented, blossom-filled bouquet, including wild flowers as well as citrus and apple; a very intense, juicy and sculptured palate, with squeaky acidity running throughout. Likely to have a very low pH, and has a commensurately long palate and lingering aftertaste.
JS 97
James Suckling
A wine that has now become so consistently great, it is a liquid tribute to the dedication of the Cullam family, to their vineyard and winemaking; this 2014 is no exception. The nose is reminiscent of lime juice on crushed rocks and for a riesling lover that is basically aromatic nirvana - there are some gentle florals and a spicy edge too. The palate has deep-set power and striking purity; it draws deep and then fires like an arrow in a straight lime-drenched line of tangy citrus flavor, holding long, nailing the target. Exhilarating now, this will age for more than a decade without raising a sweat.
RP 92
Robert Parker's Wine Advocate
The 2014 Riesling Isolation Ridge is redolent of fresh limes, lemongrass and elderflower with crushed rock and grapefruit peel hints. Dry, light-bodied and with a wicked acid backbone it has lifted citrus and mineral flavors with just go on and on!
WE 91
Wine Enthusiast
Despite its modest alcohol content, this is a medium-bodied dry wine. Like the wines from some Mosel vineyards, the fruit notes hint at red berries or stone fruit in this vintage, backed by strong citrus flavors. This should age well through at least 2025.
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Frankland Estate

Frankland Estate

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Frankland Estate, Clare Valley, Australia
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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.

Clare Valley

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The Clare Valley is actually a series of narrow north to south valleys, each with different soil types and slightly different weather patterns along their stretch. In the southern heartland between Watervale and Auburn, there is mainly a crumbled, red, clay loam soil called terra-rossa and cool breezes come in from Gulf St. Vincent. A few miles north in Polish Hill is soft, red loam over clay and is influenced by westerlies blowing in from the Spencer Gulf.

The differences in soil, elevation, degree of slope and weather influences enable the region to produce some of Australia’s finest aromatic, spicy and lime-pithy Rieslings, as well as excellent Shiraz, Cabernet Sauvignon, and Malbec with ripe plummy fruit, good acid and big structure.

Clare Valley is an isolated farming country with a continental climate known for its warm and sunny days, followed by cool nights—perfect for wine grapes’ development of sugar and phenolic ripeness in conjunction with notable acidity levels.

Riesling

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A regal variety of incredible purity and precision, Riesling possesses a remarkable ability to reflect the character of wherever it is grown while still maintaining easily identifiable typicity. This versatile grape can be just as enjoyable dry or sweet, young or old, still or sparkling, and can age longer than nearly any other white variety. Riesling is best known in Germany and Alsace, and is also of great importance in Austria. The variety has also been particularly successful in Australia’s Clare and Eden Valleys, New Zealand, Oregon, Washington, cooler regions of California, and the Finger Lakes in New York.

In the Glass

Riesling is low in alcohol, with high acidity, steely minerality, and stone fruit, spice, citrus, and floral notes. At its ripest it leans towards juicy peach and nectarine, and pineapple, while in cooler climes it is more redolent of meyer lemon, lime, and green apple. With age, Riesling can become truly revelatory, developing unique, complex aromatics, often with a hint of gasoline.

Perfect Pairings

Riesling is very versatile, enjoying the company of sweet-fleshed fish like sole, most Asian food, especially Thai and Vietnamese (bottlings with some residual sugar and low alcohol are the perfect companions for dishes with substantial spice), and freshly shucked oysters. Sweeter styles work well with fruit-based desserts.

Sommelier Secret

It can be difficult to discern the level of sweetness in a Riesling, and German labeling laws do not make things any easier. Look for the world “trocken” to indicate a dry wine, or “halbtrocken” or “feinherb” for off-dry. Some producers will include a helpful sweetness scale on the back label—happily, a growing trend.

RPT20350399_2014 Item# 160968