Our 2021 Frankland Estate Chardonnay is plush and textural, full of bright stone fruit characters, yellow florals and subtle toasted almond notes. The perfect balance of delicate creaminess and playful acidity of our organically grown chardonnay is mirrored in this fresh, easy to make panzanella salad that utilises summer’s best produce.
4 yellow nectarines
1-2 fresh burrata balls
1 punnet cherry tomatoes, sliced in half
¼ red onion, thinly sliced
2 handfuls of mixed leaves
2 slices crusty day-old bread, ripped into bite sized chunks
1 handful of basil leaves, plus extra for serving
3 tbsp extra virgin olive oil
2 tbsp verjuice
Salt & pepper
Heat a grill pan or BBQ to medium/high heat. Slice the nectarines into halves, removing the seed. Brush a little olive oil on the grill and the flesh side of the nectarines, then place flesh side down on the grill. Cook just until you see dark char marks, then take them off the grill and set aside.
In a large mixing bowl combine the mixed leaves, tomatoes, bread chunks, onion, basil leaves and a good pinch of salt and pepper. Add half the olive oil and verjuice and toss gently.
Arrange the salad over a large platter, then nestle the burrata and grilled nectarines amongst the salad. Drizzle over the remaining olive oil and verjuice, some extra basil leaves and a good pinch of salt to finish.
Serve and enjoy with a glass of Frankland Estate Chardonnay.
Grüner Veltliner is the most planted grape variety in Austria but also grown widely in Hungary, Slovakia and the Czech Republic. We just like saying the name!
In 2017, we grafted Grüner Veltliner on part of our Isolation Ridge Vineyard on a leaner, rockier patch at the top of the ridge. Hunter had noted that where it grew best in the world the soils were a little drier and leaner. Grüner likes it a bit mean - otherwise it can crop at quite high levels.
Hunter first fell in love with this grape variety back in 2000, when he did vintage with the famed Austrian producer Salomon Undhof, one of the oldest privately owned wineries in Austria.
On last count Frankland Estate is one of only two wineries in WA growing this variety, and the only one to do so organically, it needs a cool climate to make good wine. Grown elsewhere in Canberra and the Adelaide Hills in Australia, we find it suits our climate and is a good cellar companion for our Rieslings. Traditionally made in a lean austere way but we thought some of the best in the world have a bit more weight and texture (like our Rieslings).
Grüner tastes like if Chardonnay and Pinot Grigio had a baby! Ours is medium bodied, aromas of pear, stone fruit, citrus, white florals and the classic hints of pepper and herb edge of the variety.
This varietal is especially good with Vietnamese food, particularly summer rolls and noodle salads. A crispy Schnitzel is an obvious choice, but you could happily drink Grüner with fish and chips or even fried chicken. Fresh cheeses like goats cheese, young pecorino or mozzarella are also great matches.
It's a style of wine that was all the rage in the wine bars in New York, known as "Groovy" by the trendy crowd. There's not a lot of Grüner Veltliner planted in Australia, but where this native Austrian white varietal is small in numbers, it's big in flavour impact! This is the second release of our organic Grüner Veltliner and it's one that you'll need to act on quickly as we are down to the last stocks of this small-batch wine.
"The Riesling experts at Frankland Estate’s take on Grüner but in very limited quantities (one barrel, in this case). A hedonistic version as a result of barrel fermentation: charcuterie and cruciferous vegetable notes with herbs, citrus, blossom and graphite. Quietly mind-blowing."
Dom Sweeney, Gourmet Traveller WINE February 2022
Much like the rest of the world in 2021-22, this year’s growing season has been a rollercoaster ride to say the least. Coming out of one of the wettest winters in many years, we continued to receive plenty of rain through ‘til the end of October, which is ideal for giving the best start to our new plantings and the early growth of established vines. The wet weather was also welcomed with open arms by our dry grown vines in the original Isolation Ridge Vineyard.
This cool, wet start to the season has meant bud burst and initial vine growth have been slow, delaying flowering by two weeks. We are only now heading into veraison at the beginning of February and almost all varietals still have hard green berries, indicating we are still some six weeks until the start of harvest.
Since November conditions have been very dry, and December and January have been very warm. The average temperature this January was a fraction over 19°C, one of the warmest since 2016. Despite this, the yields look good and to date, the quality looks very exciting. We are starting to see the night time temperatures of around 10-12°C and the days are cooling, which gives our vines the ability to slowly develop the bunches, which imparts the quintessential flavour spectrums and intensity we expect from our certified organic vineyards.
Despite its challenges, we are very excited to see how vintage takes shape over the coming months.
Our 470 clone Syrah (above) is just starting to change colour (veraison) whilst the Riesling (below) is looking great but yet to change.
Over the last decade our family has been deeply focused on improving our Shiraz wines. This is an incremental process, the culmination of nearly 14 years being certified organic and new clonal material in our cool climate vineyard. We’ve implemented larger format oak (including foudre) in the winery, minimising the oak influence and not masking the great fruit we grow. Greater parcel selection, small open pot fermenters and winemaking techniques including whole bunch ferments all help to build complexity, while retaining the freshness and vibrancy that our region is known for. Decades of knowledge poured into making a wine that reflects the Isolation Ridge vineyard’s unique identity, and a wine that honours our site.
The Great Australian Shiraz Challenge is now in its 27th year and in this specialist event our 2018 Shiraz was pitted against some of the best wines that SA, VIC and NSW have to offer. Frankland Estate Shiraz 2018 (with a brilliant score of 96 points) stood proudly, shoulder to shoulder with bottles of big Barossa Shiraz that sell for 10 times the price of our Estate Range. We are thrilled to have been awarded two trophies this year - Best WA Shiraz and Best Organic Shiraz! This highlights not only the quality, dbut the value of our Estate Range wines. On top of these awards our 2019 SmithCullam Syrah was awarded Gold with a score of 95 points.
It seems all that hard work has paid off, with our Shiraz wines now being considered amongst the best in the country. Confirmation of which we have received by the benchmark of wine critics - James Halliday - with a score of 95 points.
As always, these awards arrive as stocks are dwindling at the winery, meaning this great value red will not be around for long. Snap up a case before it disappears, you can trust it will cellar well for another 4-6 years.
Read some recent praise for the 2018 Estate Shiraz below:
Peter Bourne, Gourmet Traveller WINE
"The team at Frankland Estate are really on a roll... 2018 was a great vintage for Shiraz with Smith Cullam Syrah, Isolation Ridge Vineyard Syrah and the Estate Shiraz all shining. It's a beautiful wine - silky, succulent and pure - showcasing the pristine fruit that these guys grow in a remote, pollution-free corner of the Great Southern region. And it happens to be a bargain, too.”
James Halliday, winecompanion.com.au
"Retains its good colour; the bouquet and palate alike have started to develop the complex spicy, savoury forest floor characters that are the mark of topflight pinot noir. The length of the palate is of itself a measure of the quality of this wine, and the great vintage promises even more down the track. 95pts
Floral and spice lift from the glass alluding to a shiraz of elegance and depth. The nose leads to a shiraz with middle weight and delicacy on the palate yet with substantial depth of flavour and complexity. Spice and ironstone earthiness sit well along the bright fruits of plum and redcurrant that give the wine a juiciness and approachability whilst having great length and freshness. 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%).”