Poison Hill Vineyard Riesling 2016

Since 2001 Frankland Estate has produced limited quantities of two additional single vineyard rieslings (Poison Hill & Cooladerra) to complement the Isolation Ridge Vineyard Riesling. The unconventional name of Poison Hill Vineyard is a result of it being located on the slopes of a hill where Heartleaf Clover is found.

$40.00

Product Description

Since 2001 Frankland Estate has produced limited quantities of two additional single vineyard rieslings (Poison Hill & Cooladerra) to complement the Isolation Ridge Vineyard Riesling.

The unconventional name of the Poison Hill Vineyard vineyard is a result of it being located on the slopes of a hill where Heartleaf Clover is found. This clover is poisonous to all but indigenous animals and posed a threat to the sheep of early settlers who signalled its presence on their maps in typically blunt style. The vineyard has predominantly clay soils and this is reflected in exotically perfumed wines with a silky texture and gentle earthy flavours. The three vineyards from which fruit for our single vineyard rieslings is sourced are all located within 25 kilometres of each other close to the Frankland River. All benefit from the cool breezes off the Southern Ocean that flow up the river valley in summer moderating the afternoon heat. This provides long, slow ripening conditions for the grapes. In addition to growing in very similar climatic conditions, each of these wines was made by the same winemaking team at Frankland Estate. Yet despite having so much in common, they are each distinctively different and demonstrate the diversity of flavours and styles possible within the riesling spectrum.

Our aim in making these wines was to demonstrate that the unrivalled sensitivity of riesling grapes to the environment in which they are grown enables them to transmit a sense of terroir into the bouquet and palate of a wine more distinctly than any other white wine variety. These single vineyard wines offer compelling evidence of riesling’s capacity to reflect the different soils and microclimates in which it is grown. Frankland Estate Poison Hill Riesling has more immediate appeal as a result of softer acidity and beguiling ripe fruit aromas with peach, spice and honeysuckle notes. Like most 2008 riesling’s from the region it is more generous than in previous vintages but still has the requisite level of acidity to provide good ageing ability.

Tasting Notes

Download 2016 tasting notes
Download 2015 tasting notes

Additional Information

Variety

Riesling

Region

Frankland River, Western Australia

Vintage

2014 – A dry spring and early summer was followed by a typically mild Frankland River summer. Harvested by hand in mid-March the fruit was in clean and ideal condition.

Colour

Bright golden

Nose

Highly perfumed orange blossom, floral tones of rose petal, jasmine and gardenia complemented by hints of spice and chalky-talc notes

Palate

An elegant and delicate wine with a generously flavoured palate distinguished by a pronounced citrus edge and complex amalgam of honey suckle, spice and quartz-like minerallity complemented by a subtle undertone of finely textured acidity.

Assessment

Poison Hill wines are typically the most generous of our trio of single vineyard rieslings and the 2014 wine continues this tradition. The low cropping year of 2014 has provided impressive intensity of fruit and a generosity on the palate that typically is not experienced in the wine until some years of age. The undeniable balance and poise of this wine will allow for long term cellaring.

Vineyard

Planted in 1988 the small 3 hectare Poison Hill vineyard lies just on the northern edge of the Frankland River town site. The vineyard name resulted from it being located on a hill where the Heartleaf Bush, poisonous to all but indigenous animals, is found. Poison Hill has unique white clay and quartz soils that are reflected in complex, alluringly perfumed, silky textured wines. Like all vineyards in the Frankland River region it benefits from the cool nights and long, slow ripening period prior to harvest that promote maximum flavour development while maintaining the distinctive vibrant acidity for which rieslings from this region are renowned.

Vinification

Grapes are pressed immediately on arrival at the winery with the juice left to settle in tank over night before being racked. The wine was then fermented in tanks and (neutral) oak at low temperatures (less than 14 deg C) over 12 weeks with minimal intervention from our winemakers in order to obtain the purest expression of the pristine fruit from the Poison Hill vineyard.

1 review for Poison Hill Vineyard Riesling 2016

  1. (verified owner)

    93 pts

    Huon Hooke, Gourmet Travveller Wine

    Oct/Nov 2016

    Vintage: 2015

    “The aroma is she and retiring, becoming more intense the longer it aired. The palate is rich and generous, round and full, and the trace of sweetness is balanced by fine acidity and a subtle grip. Excellent.”


    97 pts

    James Halliday, Australian Wine Companion

    2017 Edition

    Vintage: 2015

    “There is always (of course) a difference between the Poison Hill and Isolation Ridge, but seldom is it more obvious than this year. This is immediate and naked power, with a cascade of lime and grapefruit flavours rushing through the palate, finish and aftertaste. Ripe, to be sure, but how enjoyable.”


    95 pts

    Mike Bennie, Wine Front

    February 16 2016

    Vintage: 2015

    “Buckle in for the perfume. Gushing out of the glass with floral scents, rose water, ripe citrus, steel and slate, sweet appley notes. Riotous. Succulent, clean. long in flavour, bristling with fine acidity but undoubtedly yummy with gentle sweetness and that comely, slippery texture. Finishes with a little chalkiness and steely zing. Simply super.”


    96 pts

    James Halliday, Australian Wine Companion

    2016 Edition

    Vintage: 2014

    “Apple, citrus blossom, talc and wild flowers don’t necessarily warn you of the intensity of the palate, but the pH of 2.83 certainly does; the finish surges on and on, with a mix of mineral, citrus and green apple.”


    93 pts

    Wine Genius, http://www.winegenius.com

    February 17 2015

    Vintage: 2014

    “Pale colour and showing very pretty rose petal, lime and spice-laden fruit. Light-bodied, acid driven and still embryonic its excellent balance makes it a great drink now althought with its pure, clean and long style it will also age well.”


    94+ pts

    Philip White, Drinkster Blog

    January 8 2015

    Vintage: 2014

    “From a wild straggly bastard of a hillock in the back blocks somewhere way out past and too far away from the Rocky Gully pub (always a favourite), this is a very precise, angular Riesling a little like some of the austerities of Eden Valley. Given its niggardly provenance and site, it has the most endearing feminine whiff, like a majestic stringy surf queen I once met when she was covered only in Jan Juc sand. Sorry to get gender-specific, but I never inhaled a surf bloke who smelt anything like that/this. A little seaweed, a little sweat, a dab of sun oil (probly too late), and only then the citrus that betrays Riesling. Maybe more lemon than lime. I can smell the hearty giggles. I can smell pigface, too, that dunal succulent more politely known as Carpobrotus edulis. Maybe we rolled in some. That’ll cool you down, I promise. And you can eat it. The first sensation upon the swallow is one of very dry, sandy acid and tannin. It’s astringent, and draws all the juice out of your inner cheek squirters while drawing your blood dangerously close to the surface of that thin skin behind your lips. Whiting or gar fillets flashed through a buttery pan with a squeeze of lemon and served on soft white bread with globs of Paris Creek butter and a grind of fresh black pepper, please. In the back of a Sandman with a relatively fresh mattress and a touch of university tobacco.”


    94 pts

    Tim White, The Australian Financial Review

    September 26th-28th 2014

    Vintage: 2013

    “Super pure pulp, with gentle florals, and some flinty strike: smells seriously good. Toast emerging. And tastes grand too: super dense with sea salty acidity Long lasting and just showing some good biscuitness.”


    95 pts

    James Halliday, Australian Wine Companion

    2015

    Vintage: 2013

    “Crunchy, chalky, minerally riesling with a burst of lime juice flavour ripping through its core. Low-ish alcohol, piercing style. Impressive from all angles.”


    92 pts

    Lisa Perrotti-Brown, Wine Advocate

    August 2014

    Vintage: 2013

    “The 2013 Poison Hill Riesling has an expressive nose of honeyed white peach, lime cordial and pink grapefruit dotted with touches of fennel seed and jasmine. This dry, light-bodied wine is exploding with citrus and stone-fruit freshness and is already very approachable. It finishes satisfyingly long. Drink it now to 2023+.”


    94 pts

    Jeremy Pringle, Wine Will Eat Itself

    July 3 2014

    Vintage: 2013

    “Each of these three Frankland Estate single vineyard Rieslings lie within a 25km radius. Another exercise in distilled terroir. Australian Riesling is an easier grape to apply the ‘minimal intervention’ tagline to…for the most part. Granular pear marks the wine. Top notch line and length. A hint of citrus blossom, talc and plenty of kaffir lime and lemons. Driven and chalky with a little pithiness on the back-palate. No coarse acidity. Very individual within its paradigm.”


    95 pts

    Tyson Stelzer – Wine Taste Weekly

    March 21 2014

    Vintage: 2013

    “White clay soils make for generous flavour concentration, framed in refreshingly low alcohol, layered with kaffir lime, nashi pear and a hint of guava. This is a delightfully textured, finely structured riesling of pronounced, mouth-filling chalk mineral texture, lingering with great persistence and finely integrated acidity. Very youthful and backward a year after vintage, this is one of the greatest, most textural and most elegant releases for Poison Hill yet.”


    4/5

    Chris Shanahan – Canberra Times

    February 13 2013

    Vintage: 2012

    “Frankland Estate makes three rieslings from individual vineyards in the Frankland River region. Last time we drove through the area, in late 2010, it was baking hot and the countryside looked dry as a plank. It didn’t feel like riesling country. But the saviour is a cool ocean breeze, pushing in from the south, ameliorating the hot breath of the continent and making delicate riesling like this possible. It’s full flavoured for riesling but the low alcohol (10.5%), bright, fresh citrusy varietal character and dusty, dry finish give it a delicious, appealing lightness and pleasant tartness on the palate.”


    93 pts

    Wine Review Online (USA) – Michael Franz

    August 6 2013

    Vintage: 2012

    “I love all of the rieslings from Frankland Estate, though for different reasons. All of them except the SmithCullam are dead dry and wonderfully age-worthy, with terrific acidity and laser-like focus. This bottling from the Poison Hill Vineyard is the most mineral of the set, with expressive floral aromas and lovely citrus fruit notes recalling lemons and limes. Although the flavors are more open and generous at this early stage than the rieslings from Isolation Ridge or Rocky Gully, buyers should still be aware that this is a very intense wine that will really benefit from a couple of years in the cellar to soften and develop even more aromatic complexity and minerality for the finish. Still, this would be terrific with shellfish or a simple preparation of white-fleshed finfish with a spritz of lemon, or with salads prepared with a zesty vinaigrette dressing.”


    90 pts

    Wine Enthusiast – Joe Czerwinski

    September 2013

    Vintage: 2012

    “The most aromatically complex of the FE 2012 Riesling, the Poison Hill offers beguiling scents of tangerine sherbet and Earl Gray tea. It’s almost too perfume-y for its soft, medium-bodied structure and slightly dusty-textured finish, but those floral elements are also its appeal.”


    93 pts

    James Halliday – Australian Wine Companion

    2014

    Vintage: 2012

    “Has the deepest, though bright, colour of the three ’12 Individual Vineyard Rieslings of Frankland Estate, yet paradoxically has the lowest alcohol. The tactile imprint is quite different, crunchy acidity, lime zest and hints of contrasting spice and mineral.”


    92 pts

    James Halliday Australian Wine Companion ENewsletter

    January 9 2012

    Vintage: 2011

    “Light straw-green, much more expressive than Isolation Ridge at this early stage, with fragrant lime blossom rising from the glass at the first swirl, and fills the mouth with its bold and ripe flavours. Is the most precocious of the 2011 Frankland Estate Rieslings.”


    5 star

    The Age Epicure – Ralph Kyte Powell

    February 14 2012

    Vintage: 2011

    “Frankland Estate has vigorously promoted riesling for many years. Its own label is focused on vineyards in Western Australias southern Frankland River region but it serves the cause of riesling from other regions and countries as well via seminars and a range of events. Poison Hill is an individual vineyard wine that offers more dimension than most young rieslings. Savoury mineral aromas are subtly interwoven with white peach, lime and a delightfully blossomy, herby perfume. The palate treads a refined line through rich flavours and a lingering, gently tangy finish. Drink over 5 years.”


    Mike Bennie The Wine Front

    May 25 2012

    Vintage: 2011

    “Floral and gently sweet, candy canes, rose water, stoney aromas. Pure of fruit, soft, satiny acidity with brisk frame of supple citrus juice. Great lingering flavous, soft spice and a tang of sherbet-like sour. Delicious and mouthwatering, but without any aggression, just high drinkability.”


    Peter Forrester Australian Gourmet Traveller Wine – Wines for the Boot

    September 11 2012

    Vintage: 2011

    “There are five rieslings in the Frankland portfolio and this is one of the single-site trio that was a stunner in 2011. It stands out for its wild herb and lemon-blossom aromatics, its lemon-lime citrus flavours, tight structure, and mouth watering natural acidity. Theres a multi-layered quality to the mid palate: its taut with a lingering, dry finish.”


    92 pts

    James Halliday – Australian Wine Companion 2013

    Vintage: 2011

    “Light straw-green; much more expressive than Isolation Ridge at this early stage, with fragrant lime blossom rising from the glass at the first swirl, and fills the mouth with its bold and ripe flavours. Is the most precocious of the 11 Frankland Estate Rieslings.”


    93 pts

    Jeremy Oliver’s The Australian Wine Annual

    2013 Edition

    Vintage: 2011

    “A complex, edgy and rather adventurous riesling that pushes the Australian envelope for this variety. Lifted by scents of flowers and acacia, it reveals a zesty bouquet of lemon sherbet, white peach, paw paw and guava. Streamlined towards an austere, steely finish of cruchy acids, its intense, juicy expression of citrusy fruit is underpinned by a slatey texture, finishing with length and crispness.”


    91 pts

    eRobertParker.com – Lisa Perrotti-Brown

    August 2012

    Vintage: 2011

    “The 2011 Poison Hill Riesling is scented of grapefruit, lemon curd and chalk dust with a whiff of dill seed. Clean, dry and very pure in the mouth, it has a light body and approachably refreshing acidity with a long finish. It should drink best 2013 to 2022+.”


    94 pts

    James Halliday – Australian Wine Companion

    2012

    Vintage: 2010

    “Perfumed and open in personality with Meyer lemon, ginger and musk on show; the palate reveals fleshy, soft and inviting fruit, with a slight exotic candied zest appeal; accessible, but will age with grace.”


    92 pts

    Jeremy Oliver – The Australian WIne Annual

    2012

    Vintage: 2010

    “A Europe-inspired charmer whose soft, generous presence of rich fruit flavour and complexity is enhanced by a fine, slatey texture and a savoury finish. Rather pungent and spicy, its creamy, wild and faintly meaty bouquet of apricots, peaches and cinnamon is lifted with a wild floral scent. Long and luscious, with Alsatian aspirations, its tangy and richly fruited, finishing with a modest sweetness countered by fresh acids and fine phenolics.”


    93 pts

    WIne Business Monthly – Wine 100 Tyson Stelzer

    June 2010

    Vintage: 2009

    “A standout vintage for this vineyard, this will be one of its longest-lived wines to date, thanks to a driving grapefruit and lingering lemon zest finish. Zippy and focused, it glitters with minerality and rides on an icy razor edge of defined structure. Give it time to mellow and soften.”


    92 pts

    Stephen Tanzer – International Wine Cellar

    Issue 151, July/August 2010

    Vintage: 2009

    ” Pale gold. Complex, spicy aromas of tangerine, lime, dusty minerals and white flowers, plus a pear skin nuance. Tangy and sharply focused, with a sweet hint of candied orchard fruits adding depth. A refreshingly brisk, high-toned quality gives the wine vibrancy and carries through the spicy finish. This benefits greatly from aeration; I’d give it three or four years of bottle aging, at least.”


    92

    James Halliday – Australian WIne Companion

    2011

    Vintage: 2009

    “Distinctly deeper in colour than Isolation Ridge; while deeper and arguably more complex, it does not have the seamless line of Isolation Ridge; was there a touch of botrytis? ”


    93pts

    Jeremy Oliver – The Australian Wine Annual

    2011

    Vintage: 2009

    “Long, stylish and very shapely, despite being so rich and generous. Its musky, slightly meaty bouquet of apple blossom, rose petal and cinnamon precedes a round, juicy palate whose penetrative flavours of white peach, pear and apple are tightly wound in by a fresh, lemony acidity. It finishes with a lingering presence of tropical fruit.”


    91 pts

    “Wine Business Monthly”

    May 2009

    Vintage: 2008

    “White clay soils make Poison Hill the most generous of the Frankland Estate Riesling trio. This year it is rich and full, with flavours of kerosene, white peach and guava fruit. Enjoy it while its siblings rest in the cellar.”


    8.7/10

    “Food & Wine: Grape Expectations” – Daily Examiner

    April 2009

    Vintage: 2008

    “One could be forgiven for refusing to drink such a thing but one mans passion is another mans poison or in this case, both. Good Poison.”


    94 pts

    Tim White – Australian Financial Review

    September 16-182011

    Vintage: 2008

    “The fruit from this special and remote block of vines in WAs Great Southern region invariably creates something interesting each vintage. It tends to yield rieslings, which are more European-scented and textured. Piercing on the nose, theres rose, almost lychee, with intense lime peel and a touch of just-ripe white nectarine. The fruit lingers long and there are nutty mouth-aromas. Even better in a few years but is still giving up lots now.”


    94 pts

    James Halliday – Australian Wine Companion

    2009

    Vintage: 2007

    “Poison Hill Vineyard Riesling 2007 More weight and citrus fruits on the very long and textured mineral finish.”


    95 pts

    Gourmet Traveller 2006

    2006

    Vintage: 2006

    “A shy, restrained young riesling with a big future, this has a floral, talc-like personality with a juicy softness but also great refinement and delicacy. A smidgin of sweetness helps balance it. A gorgeous wine. 7+.”


    5 Star Rating – 96 pts

    James Halliday – Australian Wine Companion

    2007

    Vintage: 2005

    “Flowery bouquet; passionfruit and tropical flavours; the most elegant of the ’05 Rieslings, but no shrinking violet. Screwcap.”


    93 pts

    Philip White – The Advertiser

    March 2006

    Vintage: 2005

    “Musk, vivid banana, mango, pineapple and sweet yellow peach are the disarmingly vibrant aromas of this drink. It is from a remote 30-year-old organic vineyard in stony white clay in Great Southern, Western Australia. Its gently persistent to taste, with poached pear taking over the fruit salad; that pithy pear-like tannin gives a velvety finish, rather than steely acidity. Nothing like SA rizza. Indian butter chicken.”


    90 pts

    James Halliday – Australian Wine Companion

    2006

    Vintage: 2004

    “Poison Hill Vineyard Riesling 2004 More open, with some tropical fruit aromas; the palate follows suit with soft, tropical fruit. Late-picked style with some alcohol sweetness.”


    Jeremy Oliver – “On Wine”

    July/August 2003

    Vintage: 2002

    “A dusty mineral fragrance of spicy floral perfume and delicate citrus peel aroma precedes a long, even and mineral palate whose restrained, but vibrant flavour finishes with steely austerity. Long and focused, but just slightly herbal.”


    91 pts

    Tanzer

    July 2002

    Vintage: 2001

    “Pale, bright straw-green. Deeply perfumed with lemon blossom, honeysuckle, mandarin orange and spicy apple aromas, plus an underlying suggestion of wet slate. Juicy, fleshy and almost chewy, with a smooth and very generous palate of apple, pear and peach flavors complicated by a musky suggestion of rose oil. Very distinctive, individual riesling, finishing dry and long, with an earthy, waxy aftertaste.”

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