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Frankland Estate

Poison Hill Vineyard Riesling 2018

Poison Hill Vineyard Riesling 2018

Since 2001 Frankland Estate has produced limited quantities of two additional single vineyard rieslings (Poison Hill & Cooladerra) to complement the Isolation Ridge Vineyard Riesling. The unconventional name of Poison Hill Vineyard is a result of it being located on the slopes of a hill where Heartleaf Clover is found.

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SKU: PHR18V
Wine Specs
Vintage
2018
James Halliday
96
Wine Profile
Tasting Notes
Aromas of white stone fruit, citrus zest and jasmine green tea are accompanied by hints of sage and spice aromas. Delicate yet weighty, the palate is dominated with tropical fruits, spice, some talciness and pithy textural characters. While richly weighted there is a real core of acidity that gives the wine some lovely minerality and length The undeniable balance and poise of this wine will allow for long term cellaring. A wet spring provided good early vine growth, a dry summer with some minor rain events in January and early February kept the dry grown vines in optimal health. 2017 vintage was typical of Frankland River 1990’s vintages. Harvested from 28th March. Fruit was harvested in clean and ideal condition.
Vineyard Notes
Planted in 1988 the small 3 hectare Poison Hill vineyard lies just on the northern edge of the Frankland River town site. The vineyard name resulted from it being located on a hill where the Heartleaf Bush, poisonous to all but indigenous animals, is found. Poison Hill has unique white clay and weathered quartz soils that are reflected in a complex, alluringly perfumed, silky textured wine. Like all vineyards in the Frankland River region it benefits from the cool nights and long, slow ripening period prior to harvest that promote maximum flavour development while maintaining the distinctive vibrant acidity for which rieslings from this region are renowned.
Winemaker Notes
Grapes are whole bunch pressed immediately on arrival at the winery with the juice left to settle in tank over night before being racked to fermentation vessel. The wine was then fermented in tank at low temperatures (less than 15°C) over 8 weeks with minimal intervention from our winemakers in order to obtain the purest expression of the pristine fruit from the Poison Hill vineyard.
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