Frankland Estate Shiraz 2024

Name: Frankland Estate Shiraz 2024
Brand: Frankland Estate
SKU: FESH24V
Price: 35.00 AUD
Availability: InStock

This wine was made from fruit sourced from our family’s certified organic estate vineyards. A selection of shiraz was sourced from six small parcels across the estate vineyards Including three clones of shiraz (Houghton, 470 and 174). The use of whole bunch fermentation (4%) and the inclusion of additional varietals planted progressively over the past 20 years have been precisely blended give the wine complexity and uniqueness.

$35.00

Quantity

Wine Details

Size750mL

TypeRed

VarietalShiraz

Vineyard

Viticulture

2024 will be remembered for its dry, warm conditions from spring through to vintage. Good winter rains finished as soon as spring arrived, staying dry from then on. Several warmer than average weeks in late January/early February pushed harvest forward by a number of weeks. This produced a small crop of great intensity. The fruit was harvested between 18th February and 4th March in the cool of the morning.

Tasting Notes

Aroma

Bright and lifted on the nose, with dark fruits, ripe mulberries and plum layered with cloves, tobacco leaf and ground white pepper.

Palate

The palate is juicy and generous, showing plush plums, inky dark notes, black jubes and youngberry. Fine grainy tannin gives shape and detail, carrying a soft, subtle palate through to an impressive length. The complexity of this wine no doubt comes from the three clones of shiraz (Houghton’s Clone, and our newer Hermitage clones 174 and 470) now grown in the estates certified organic vineyards with six small parcels used making up 90% of the wine, with Mourvèdre (5%), Malbec (2.5%) and Touriga Nacional (2.5%) adding to the complexity of the Shiraz.

Winemaking

Wine Making

This wine was fermented as long and slowly as possible, at temperatures not exceeding 28C in small open fermentation tanksthat allowed the cap to be worked by gentle plunging. More than 12 small open pot parcels were fermented separately. An extended maceration period followed completion of the ferments to allow optimal texture and flavour extraction. It was aged for 12 months in older 500 litre French oak puncheons of differing ages.