To achieve this, the grapes are hand-harvested from 1997 planted Syrah. The fruit—of which about half is whole-bunch—is sorted, then gravity-fed into a vat and a brace of 600L demi-muids, all French oak. Wild fermentation follows and this is evidenced in the structure, complexity and aromatic nature of the wine. There is a week and a half of time spent on skins after which the wine is basket pressed directly into large format French oak, about a third new. With just a pinch of sulphites, the unfined wine is given a little filter and is then ready for bottling.
Lovely wine here. It has a blossom perfume over lime, green pear and green apple, texture is all soft chalkiness, acidity also firm but gentle in a way, maybe some fennel in there as well, and plenty of crunch and pear skin grip on a long finish. Unusually for Frankland River Riesling, really easy to enjoy as a young wine. Really like this. Almost feels Italianate and Soave-like, which is likely a weird thing to say, but there you have it.
94 points, The Wine Front (September 2020)
Very light, almost pale colour, but bright and youthful. The aromas of passionfruit, lemon and lime fresh and vital, crisp and tangy, with a lean, delicate profile and a dry but gently fruity end-palate. Very good line and balance. It's still tight and somewhat in its shell, and will no doubt expand over the next few months.
94 points, The Real Review (September 2020)