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Frankland Estate

Touriga Nacional 2018

Touriga Nacional 2018


Vibrant cherry red in colour. Fresh lifted young berries, early season plums, dried herbs and savoury olive characters give a wine of amazing perfume.

It’s bold and lush on the palate. Lovely cherry and chocolate characters interact with fine gravelly tannins, salty liquorice flavours and a sweet core of fruit. This leads to a wine of balance with a bright crisp finish.

Touriga Nacional as a variety offers good cellaring potential.



A wet and cold winter in 2017 prolonged budburst, further cold weather restricted vine vigour for the first month from bud burst. Flowering was some two weeks behind average. Cool and typically dry conditions continued from November right through to harvest. The fruit was harvested on the 30th April

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SKU: Touriga18V
Wine Specs
Alcohol %
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.
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.
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