Gruner Veltliner 2020
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 first release of our organic 2020 Frankland Estate Grüner Veltliner and it's one that you'll need to act on quickly if you want to enjoy as there was only a barrel produced.
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In Stock
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.
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.