Frankland Estate Isolation Ridge Cabernet Sauvignon 2013

$64.00

Of the red wine varieties grown in the Isolation Ridge Vineyard the evidence suggests Isolation Ridge Cabernet Sauvignon is perhaps the most sensitive to the vineyard environment. This is reflected in wines with distinctive earthy, mineral qualities and rich, supple textured flavours.

Description

Frankland Estate Isolation Ridge Cabernet Sauvignon 2013

JH 95 points, Received a Red Star as “Wine of Special Value” by James Halliday

Of the red wine varieties grown in the Isolation Ridge Vineyard the evidence suggests Isolation ridge Cabernet sauvignon is perhaps the most sensitive to the vineyard environment. This is reflected in wines with distinctive earthy, mineral qualities and rich, supple textured flavours.

COLOUR

Brooding dark plum.

VARIETY & REGION

Caberent Sauvignon (90%) Malbec (7%) and Cabernet Franc (3%) from Frankland River, Western Australia

NOSE

Concentrated lifted  aromas of blueberry, ripe plum and vanilla. Cedar from oak ageing, with an earthy savoury character flows through.

PALATE

Intense flavours of red currants, plums and spice. These flavours are complemented by savoury black olive complexity. Palate shows balance with soft grain tannin finish.

ASSESSMENT

An elegant, stylish and tightly-knit wine that unfolds to reveal opulent fruit flavours with savoury undertones and the dusty, earthy character that distinguishes Frankland Estate wines. This wine reflects both the outstanding vintage conditions in 2011 and the meticulous care taken in the vineyard and winery.

2013 VINTAGE

Dry mild conditions provided another ideal vintage in the Frankland River region. This provided balance, elegance and complexity to the wine which will benefit aging.

VINEYARD

Fruit for this wine was sourced from mature vines in the Isolation Ridge vineyard at Frankland Estate. The vineyard sits on an undulating northern and eastern facing slope on ancient duplex soils of gravel and loam over a clay sub-soil. It is farmed using organic viticultural practices and this is reflected in the depth and concentration of fruit flavours. The vines are trained on a Scott Henry trellis system to enhance sunlight penetration of the canopy and optimize ripening conditions.

VINIFICATION

This wine was fermented as long and slowly as possible, at temperatures not exceeding 30°C in open pot fermentation tanks that allowed the cap to be worked by plunging and gently pumping over. An extended maceration period allowed optimal colour, flavour and tannin extraction. It was aged in 500 litre French oak puncheons, this contributing textural complexity without compromising the opulent natural fruit flavours of the wine.