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Frankland Estate

Alter Weg Riesling 2018

Alter Weg Riesling 2018

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$32.00
 
SKU: AWR18V
Wine Specs
Vintage
2018
Alcohol %
12.5
James Halliday
95
Wine Profile
Tasting Notes
Complex and aromatic on the nose with intense mandarin spice, orange and lime. On the palate there are hints of white peach and nectarine with delicate flavours of spice and ironstone mineral undertones. The wine is bright up front; it’s deliciously generous and textural on the palate which is further complemented by an alluring saline mineral infused acidity. The resulting wine is a Riesling of rich mouth-feel with solid structure and great length that flows through the mouth.
Ratings
Made by exploratory viticulture and winemaking processes including barrel fermentation and maturation in oak for 11 months - an approach borrowed from Germany. It has certainly added layer upon layer of richness, but with an assured hand. There is no phenolic kickback, all as the bright straw-green hue alluded to as when you picked up the glass the first time. James Halliday Published 01 August 2019
Vineyard Notes
All riesling grapes are harvested as cool as possible and pressed immediately, slow press cycles allow for soft and long extraction. Blocks and picks are kept separate and some juice from most blocks is fermented in barrel format for interest and comparison purposes. Picking decisions are made on ripeness and fruitfulness, with the main aim of working with natural balance yet intentionally look for greater ripeness with this wine and as a result greater degree of phenolic influence and texture. Juice is sent to tank to settle overnight (without enzyme or any additions). A cloudy juice is run to a combination of 1000ltr and 500ltr barrels. Fermentation is spontaneous and temperature controlled to some degree but temperature range is generally higher than tank fermentations. Post fermentation barrels are topped and left un-sulphured through to spring time quite often if residual sugars are high fermentation will be left to start again in spring as juice warms. Sulphur will be introduced when a decision is made on the vitality/fruitfulness of the wine and residual sugar is seen to be in balanced with the wine. Wine was left in barrel for 10 months (January)
Other Notes
A wet spring provided good early vine growth followed by a dry January and February. The summer cooled considerably in early March slowing ripening with the riesling harvest starting on the 9th March and concluding the 20th March. Fruit was harvested in clean and ideal condition.
Product Reviews
Vintage 2017 - Ray Jordan, The West Australian's Gravatar
Vintage 2017 - Ray Jordan, The West Australian
(21/06/2018 at 12:08 PM)
"Now for something completely different. One of the most interesting rieslings I have tasted in a long time. It's all spices and tart mandarin characters, with some slightly richer stone fruit. The grapes are picked a little riper to suit the style. It's left in the barrel for 10 months after fermenting and retains a little residual sugar which is perfectly in balance. Fine oyster shell minerality on the finish. Great wine with food." 92 pts

Vintage 2017 - jamessuckling.com's Gravatar
Vintage 2017 - jamessuckling.com
(16/08/2018 at 9:59 AM)
"A wine that is inspired by German riesling makers. This delivers the assertive fruit seen in the other rieslings made here. However, this one is dressed in subdued savory characteristics. It shows a smoother texture, too. More mellow in its youth. The DNA is all here. Drink or hold." 93 pts

Vintage 2017-James Halliday, Wine Companion(online)'s Gravatar
Vintage 2017-James Halliday, Wine Companion(online)
(17/06/2019 at 4:30 PM)
Made by exploratory viticulture and winemaking processes including barrel fermentation and maturation in oak for 11 months - an approach borrowed from Germany. It has certainly added layer upon layer of richness, but with an assured hand. There is no phenolic kickback, all as the bright straw-green hue alluded to as you picked up the glass the first time. Feb 2018. 92pts

Vintage 2018-Huon Hooke, The Real Review's Gravatar
Vintage 2018-Huon Hooke, The Real Review
(17/06/2019 at 4:39 PM)
Wild-yeast fermented in seasoned barrels, in which it was aged for 11 months, in pursuit of texture. The aromas of straw-hay and vanilla are appealing if not very varietal, while the taste is fuller and broader than this winery’s superb conventional rieslings. There’s a slight tannin grip, good texture and balance. (Screwcap) April 2019. 90pts

Vintage 2018-Mike Bennie, The Winefront's Gravatar
Vintage 2018-Mike Bennie, The Winefront
(17/06/2019 at 4:44 PM)
Frankland Estate does barrel fermentation and maturation here. A wine that has snapped my neck more than once for its interest and quality.Powerful, graceful, sleek and exceptionally long, it’s a thoroughbred riesling of concentrated apple, citrus and grape-y fruit character splashed over almond and clove spice characters. The wine courses over the palate, a concentrated flow of delicious, detailed flavour, refreshed with fine shards of acidity. The finish is nutty and awesomely savoury. A phenomenal wine. March 2019. 96pts

Vintage 2018-James Suckling -Biggest Wine Tasting Ever's Gravatar
Vintage 2018-James Suckling -Biggest Wine Tasting Ever
(02/07/2019 at 5:48 PM)
95pts "Lots of kerosene to the lemon and sliced-melon aromas. Full-bodied, round and layered with fantastic depth of fruit. Precise and focused center palate. Solid riesling. Organic wine. Drink now." Screw cap

Vintage 2018-James Halliday, Wine Companion's Gravatar
Vintage 2018-James Halliday, Wine Companion
(08/08/2019 at 3:47 PM)
"Made by exploratory viticulture and winemaking processes including barrel fermentation and maturation in oak for 11 months - an approach borrowed from Germany. It has certainly added layer upon layer of richness, but with an assured hand. There is no phenolic kickback, all as the bright straw-green hue alluded to as when you picked up the glass the first time."95GOLD

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