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Frankland Estate Rocky Gully Riesling 2014

Riesling from Australia
  • JH92
  • WE91
  • WS91
  • W&S90
  • V90
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Winemaker Notes

Frankland Estate's Rocky Gully Riesling features exotic fruit, subtle apple and lime aromas with a touch of nectarine and stone fruits, spice and minerality providing appealing complexity. The delicate front palate builds with generosity over the palate. Crisp, refreshing acidity and a spicy ironstone flintiness/minerality gives the wine weight, leading to a finish that is long and complex. Made to enjoy in its youth, the Rocky Gully Riesling displays generosity of fruit flavor whilst maintaining delicacy on the palate.

Critical Acclaim

JH 92
Australian Wine Companion

Presumably made from the soft pressings of the individual vineyard wines, but counterintuitively shares a freakishly low pH of 2.83, because the acidity is less obvious, the palate a little fleshier, and the overall definition is less obvious. Just where the low alcohol fits in this, I don't know, because it should be over 12%. Perhaps bunch sorting was involved.

WE 91
Wine Enthusiast

This vintage of Rocky Gully Riesling comes across as quite ripe and rich despite the modest alcohol content. Smoky hints of struck flint and heating oil spice up flavors of baked apple and vanilla, then linger on the finish.

WS 91
Wine Spectator

Sleek and vibrant, with pear, lime, grapefruit and floral flavors in a tight pattern, finishing light, dry and tart. Drink now through 2022. 4,000 cases made.

W&S 90
Wine & Spirits

Frankland Estate’s most accessible riesling may be labeled as dry, but it is softer than the Poison Hill (also recommended here). Even so, it buzzes with lime acidity, scents of orange bitters and a fusel-like earthiness. It’s bright, buxom and lithe, a wine for seafood chowder.

V 90
Vinous / Antonio Galloni

Pale yellow. Fresh tangerine and quince aromas are complemented by jasmine and green tea. Dry and focused on entry, then fleshier in the mid-palate, offering juicy citrus and orchard fruit flavors given spicy bite by a hint of ginger. Closes taut and long, with lingering stoniness and an echo of bitter lime pith.

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Frankland Estate

Frankland Estate

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Frankland Estate, , Australia
Frankland Estate
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.

Highly regarded for distinctive and age-worthy red wines...

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Highly regarded for distinctive and age-worthy red wines, Rioja is Spain’s most celebrated wine region and also home to whites of equivalent quality but lesser renown. Made up of three different sub-regions of varying elevation—Rioja Alta, Rioja Alavesa, and Rioja Baja—wines are typically a blend of fruit from all three, although single-zone wines are beginning to gain in popularity. Rioja Alta, at the highest elevation, is considered to be the source of the brightest, most elegant fruit, while grapes from the warmer and drier Rioja Baja produce wines with deep color and high alcohol which mainly serve to add body to a blend. While fresh and fruity Riojas labeled “Joven” undergo minimal aging before release, a hallmark of more serious Rioja wines is the aroma and flavor of new oak—traditionally American, which imparts characteristics of dill, coconut, vanilla, and spice to the wine. Tighter-grained, subtler French oak, however, is becoming increasingly common. Crianza and Reserva styles are aged at least one year in oak, and Gran Reserva at least two, but in practice this maturation period is often quite a bit longer—up to about fifteen years.

Tempranillo provides the backbone of Rioja red wines, providing complex notes of red and black fruit, leather, and tobacco, while Garnacha supplies body and alcohol. In smaller percentages, Graciano and Mazuelo often serve as “seasoning” with additional flavors and aromas. These same varieties are responsible for flavorful dry rosés. White wines are made mostly from crisp, fresh Viura, which is usually blended with aromatic Malvasia and weighty Garnacha Blanca. White Rioja has traditionally been made in a nutty, oxidative style, though a bright, unoaked version is currently in vogue.

Tempranillo

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Notoriously food-friendly with soft tannins, modest alcohol, and bright acidity...

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Notoriously food-friendly with soft tannins, modest alcohol, and bright acidity, Tempranillo is the star of Spain’s Rioja and Ribera del Duero regions. It is important throughout Spain as well as in Portugal, where it is known as Tinta Roriz and is an important component of Port wines and the table wines of the Douro region that Port calls home. California, Washington, and Oregon have all had moderate success with Tempranillo, producing a riper, more fruit-forward style of wine.

In the Glass

Tempranillo is often aged in new oak for the integration of spicy, woodsy, and herbal flavors, often with hints of vanilla, coconut, and dill. The grape itself produces medium-weight reds with bright red and black fruit aromas and hints of spice, leather, and tobacco, with no shortage of flavor.

Perfect Pairings

Tempranillo’s modest, fine-grained tannins and bright acidity make it extremely food friendly, pairing with a wide variety of Spanish-inspired dishes—especially grilled lamb chops, a rich chorizo and bean stew, or paella.

Sommelier Secret

The Spanish take their oak aging requirements very seriously, especially in Rioja. There, a system is in place to indicate on the label how much time the wine has spent in both barrel and bottle before release, which is helpful to the consumer trying to determine the style of an unfamiliar wine. Rioja can range from Joven (fresh, fruity, and unoaked) to Gran Reserva (complex and oxidized from extended barrel aging), with Crianza and Reserva in between.

QUIRGRL147_2014 Item# 154484

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