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Frankland Estate Poison Hill Riesling 2012

Riesling from Australia
  • JH93
  • RP92
  • WE90
12% ABV
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12% ABV

Winemaker Notes

An expressive fruit driven wine with exceptional balance that results in a wine that is focused and intense with layered complexities. It is pale, golden straw yellow in color. Aromas of orange blossom with hints of stone fruit and wet stone characters followed by citrus and a kiss of honeysuckle. It is elegant and light on the front palate which opens into a core of generous fruit. A complex integration of citrus, floral perfume and a quartz like minerality that displays a soft presence on the long and dry finish.

Critical Acclaim

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JH 93
Australian Wine Companion
Has the deepest, though bright, colour of the three '12 Individual Vineyard rieslings of Frankland Estate, yet paradoxically has the lowest alcohol. The tactile imprint is quite different, crunchy acidity, lime zest and hints of contrasting spice and mineral.
RP 92
Robert Parker's Wine Advocate
The 2012 Poison Hill Riesling entices with a wonderfully perfumed nose of lime cordial, honeysuckle, white peaches and coriander seed with hints of wet stones and white pepper. Dry, light-bodied and ethereally delicate in the mouth, it offers a great intensity of citrus flavors and well balanced acidity through the satisfyingly persistent finish. Drink it 2014 to 2022+.
Rating: 92+ Points
WE 90
Wine Enthusiast
The most aromatically complex of the FE 2012 Rieslings, the Poison Hill offers beguiling scents of tangerine sherbet and Earl Grey tea. It's almost too perfumy for its soft, medium-bodied structure and slightly dusty-textured finish, but those floral elements are also its appeal. Drink now–2020+.
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Frankland Estate

Frankland Estate

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Frankland Estate, 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.

Australia

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A large, climatically diverse country producing just about every wine style imaginable, Australia is not just a source of blockbuster Shiraz or inexpensive wine with cute labels, though both can certainly be found here. Australia has a grand winemaking history and some of the oldest vines on the planet, along with a huge range of landscapes and climates; it is impossible to make generalizations about Australian wine. Most regions are concentrated in the south of the country with those inland experiencing warm, dry weather, and those in more coastal areas receiving humid and tropical, or maritime weather patterns. Australia has for several decades been at the forefront of winemaking technology and has widely adopted the use of screwcaps, even for some premium and ultra-premium bottles.

Shiraz is indeed Australia’s most celebrated and widely planted variety, typically producing bold, supple reds with sweet, jammy fruit and performing best in the Barossa and Hunter Valleys. Cabernet Sauvignon is often blended with Shiraz, and also shines on its own particularly in Coonawarra and Margaret River. Grenache and Mourvèdre (often locally referred to as Mataro) are also popular, both on their own and alongside Shiraz in Rhône blends. Chardonnay is common throughout the country and made in a wide range of styles. Sauvignon Blanc has recently surged in popularity to compete with New Zealand’s distinctive version, and Semillon is often utilized as its blending partner, or in the Hunter Valley, on its own to make complex, age-worthy whites. Riesling thrives in the cool-climate Clare and Eden Valleys. Sticky-sweet fortified wine Rutherglen Muscat is a beloved regional specialty of Victoria. Thanks to the country’s relatively agreeable climate throughout and the openness of its people, experimentation is common and ongoing, and there are a vast array of intriguing varieties to be found.

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, Washington, cooler regions of California, and the Finger Lakes region of New York.

In the Glass

Riesling typically produces wine with relatively low alcohol, high acidity, steely minerality and stone fruit, spice, citrus and floral notes. At its ripest, it leans towards juicy peach, nectarine and pineapple, while cooler climes produce Rieslings 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 petrol.

Perfect Pairings

Riesling is quite 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.

QUIFEPR127_2012 Item# 134220