92 points - "Abundant pink grapefruit and lime aromas are married to an unusual creaminess for an Australian dry riesling that deftly balances the crisp acidity. Plenty of wild herb character, too. Good white tree fruit and some stony minerality in the finish. Matured for six months on full lees and bottled in late November 2024. From organically grown grapes." - Stuart Pigott (James Suckling)

Tasting Note
Aromatic and expressive, this wine opens with a fragrant lift of spice, bath salts, and white florals, followed by notes of lime, mandarin, white jubes, and a touch of oyster shell. The palate is texturally driven, led by racy acidity wrapped in vibrant flavours of citrus and nectarine. Nuances of talc, iodine, and saline minerality build structure and complexity.

With fantastic length, this wine is consistent with Frankland Estate’s established Riesling style—displaying a precise balance of pristine fruit, delicate acidity, and generosity of flavour. Enjoy now or confidently cellar for up to 10 years to see further complexity unfold.

2024 Vintage
The 2024 vintage was marked by dry, warm conditions from spring through to harvest. While good winter rains replenished soil moisture, they ceased early, leading to a dry growing season. Several warmer-than-average weeks in late January and early February accelerated ripening, resulting in a small but intensely flavoured crop.

Harvest period: 16th February to 1st March

Harvested in the cool of early morning to preserve freshness

Vineyard
Made from 100% Riesling, sourced from the estate’s certified organic vineyards at Frankland Estate:

Younger vines (planted 2006) from the Top Block, grown in high ironstone “coffee rock” soils

Older vines (planted 1988) from the Olive, Pole, Road, and Bush Blocks, grown in duplex soils of ironstone gravel over clay

The vineyard is managed using vertical shoot positioning, with plantings of Geisenheim and Houghton clones across undulating slopes. The region’s cool nights and long ripening periods allow for maximum flavour development and the preservation of Frankland’s signature vibrant acidity.

Vinification
Grapes were:

Pressed immediately upon arrival at the winery

Juice settled overnight, then racked and fermented in small stainless-steel tanks

Fermentation temperatures maintained between 12–15°C for four weeks

Minimal intervention to express the purity of organically grown fruit

Aged on fermentation lees for at least 8 months before bottling at the winery