Wine Advocate 91 points - Deep garnet-purple in color, the 2009 Isolation Ridge Shiraz gives notes of black cherry compote and warm blueberries with nuances of violets, nutmeg and black truffles. Medium to full-bodied, it offers a taut structure in the mouth with a medium level of grainy tannins and enlivening acid, finishing long. Drink this one now to 2017+. (Aug 2012)
Wine Spectator 90 points - A vibrant style, with lacy acidity adding lift to the blueberry and black currant flavors, revealing shades of smoke and pepper as the finish lingers. Drink now through 2017.—H.S. (Mar 19 2014)
Wine Enthusiast 92 points - Meaty and intense, this Shiraz is loaded with scents and flavors of cracked pepper, pungent coffee, roasted meat and ripe blackberries. It’s full bodied yet never seems heavy despite a sensation of warmth on the long, richly textured finish. Drink now-2020. (Sep 2013)
A core of fruit gives weight to the front palate. Blackberry, black olive, ironstone and the use of subtle, spicy French oak give complexity. A sweet core of red currant and dark plum flavoured fruit complements the fine-grained tannins, which give the wine length
|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 Isolation Ridge vineyard lies on part of a farm where the family have run a wool growing enterprise since 1974. The decision to diversify their farming interests was inspired and informed by a tour of French vineyards Barrie and Judi undertook in 1985 and also by two vintages they worked at Chateau Senejac in Bordeaux.
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 will result in us gaining organic certification in 2009 but is already evident in the complexity, depth and intensity of flavour in our wines.