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Frankland Estate

Touriga Nacional 2018

Touriga Nacional 2018

James Suckling, jamessuckling.com, July 2019 There’s some real complexity, in the spice zone, where aromas range from oregano and nutmeg, to juniper berries and spearmint. Then comes the overlay of brambleberries and dark cherries with some dark chocolate. Tobacco leaves, too. Full-bodied and juicy, but quite structured and savory on the palate. From organically grown grapes. Drink now and enjoy. 94pts

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SKU: Touriga18V
Wine Specs
Vintage
2018
Appellation
Frankland River
Alcohol %
12.5
Wine Profile
Tasting Notes
Touriga plays well with others and is a cracking variety for blending. The 2018 vintage saw perfect conditions for ripening Touriga at Frankland Estate, so we thought this was worth capturing in bottle as a single varietal. 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.
Ratings
94pts James Suckling
Awards
Gold Wine Show of WA 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)
Winemaker Notes
The vines were spur pruned. The grapes were machine harvested and shallow fermented in stainless steel open fermenters, before being aged for 10 months in 500 litre French oak puncheons. Unfiltered and unfined.
Other Notes
Certified Organic, Vegan Friendly
Product Reviews
Vintage 2019 - James Suckling's Gravatar
Vintage 2019 - James Suckling
(23/04/2020 at 1:23 PM)
There’s some real complexity, in the spice zone, where aromas range from oregano and nutmeg, to juniper berries and spearmint. Then comes the overlay of brambleberries and dark cherries with some dark chocolate. Tobacco leaves, too. Full-bodied and juicy, but quite structured and savory on the palate. From organically grown grapes. Drink now and enjoy.

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