Frankland Estate Shiraz 2018
Producer: Frankland Estate
Open-fermented, extended maceration, 14 months’ maturation in French puncheons. The deep purple colour sets the scene for a powerful, fragrant wine with poached spiced plum and ripe tannins, the French oak beating a delicate tattoo on the finish. 95 Points – James Halliday, The Weekend Australian
2018 was one of the great vintages in the last 30 years, particularly for Shiraz. A wet spring provided good early vine growth followed by a cooler than average January and February. Some rain in January set the vines up nicely for the ideal dry finish. The summer cooled considerably in early March slowing ripening of the Shiraz and providing fruit clarity and depth of flavour.
This wine was fermented as long and slowly as possible, at temperatures not exceeding 28C in open fermentation tanks that allowed the cap to be worked by gentle plunging. An extended maceration period followed completion of the ferment to allow optimal texture and flavour extraction. It was aged for 14 months in 500-litre French oak puncheons and stainless steel tanks.
The complexity of this wine no doubt comes from the three clones of Shiraz now grown in the estate vineyards and the seven small parcels used for this Shiraz (making up 93.4% of the wine), supported by the use of small additions of Touriga Nacional (3.7%), Mourvèdre (1.3%), Marsanne (1.2%) and Malbec (0.4%).