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Frankland Estate Rocky Gully Shiraz 2011

Syrah/Shiraz from Australia
  • JH93
14.5% ABV
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4.5 3 Ratings
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4.5 3 Ratings
14.5% ABV

Winemaker Notes

The 2011 vintage was noted by having a mild dry summer right through to harvest in mid April. The small addition of Viognier with vibrant Shiraz fruit notes gives aromatic lift and subtle texture which makes the wine more approachable in its youth. Good acidity and fine tannins combine to create a soft finishing, elegant, cool climate style.

Critical Acclaim

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JH 93
Australian Wine Companion
Light to medium crimson-purple; there is a lift to the fragrance of the bouquet and the juicy flavors of the palate invested by the small but significant contribution of Viognier; its light- to medium-bodied palate has excellent balance, and the wine will be at its best over the next three or so years.
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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 often misunderstood by consumers. It is not just a source of blockbuster Shiraz or inexpensive wine with cute critters on the label, though both can certainly be found here. It is impossible to make generalizations about a country this physically massive, but most regions are concentrated in the south of the country and experience either warm, dry weather, or more humid, tropical influence. 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 is a vast array of intriguing varieties to be found.

Syrah/Shiraz

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Marked by unmistakable aromatics, a savory palate, and an elegant texture, Syrah is capable of producing fascinatingly complex and long-lived wines with a stunning purple hue. Native to the Northern Rhône, Syrah’s best examples are found in Hermitage and Côte-Rôtie. It is also an important component of the GSM blends of the Southern Rhône and beyond, alongside Grenache and Mourvèdre. Both varietal Syrah and GSM blends are common in Australia and California and are gaining popularity in Washington State. In Australia, Syrah is known by the synonym Shiraz, which tends to indicate a bolder, fruit-driven style of wine, and is occasionally blended with Cabernet Sauvignon for added depth and structure.

In the Glass

At its best, Syrah shows aromas and flavors of purple fruits, fragrant violets, baking spice, white pepper, smoke, and even bacon fat. Many examples from California aim to recreate this savory style, while others focus more on concentrated fruit flavors. In Australia, under the name Shiraz, it shines as that country’s unofficial signature red grape, producing deep, dark, intense, and often jammy reds.

Perfect Pairings

Cool-climate Syrah, with its peppery spices, is a natural match with flavorful Moroccan-spiced lamb dishes, where the spice is more about flavor than heat. With Australian Shiraz, grown in warmer regions, heavy meat dishes with abundant protein and fat are a necessity to match the intensity of the wine.

Sommelier Secret

Due to the success of Australian “Shiraz,” this synonym for Syrah has been adopted by winemakers throughout the world. If the label says “Shiraz,” you can typically expect a plush, fruity, and potent wine made in the Australian style. New World "Syrah" will generally more closely resemble the French style.

QUIRGSH117_2011 Item# 126335