A side hustle from Frankland Estate’s winemaker Brian Kent, who can sniff out a good row of vines from a mile away. Here he lasered in on some old vine material from a certified organic site about fifteen kilometres south of where he usually makes wine, still in the Frankland River GI but right on the tip of the region. This is where the native crayfish, Marron, grow fat in their pristine waterways and so too does the 40 year old vine Chardonnay, Pinot Noir and Syrah. Sounds like a perfect recipe for a spot of fishing and drinking if you ask me – I am surprised Brian is sharing the secluded spot with the world.
$30 | 92 Points
The fruit source is from the most Southern vineyard in the Frankland River GI, Syrah plantings from 1985. Matured in older 500L French oak puncheons and 5% is vinified as whole bunches. A heady mix of brambly boysenberries and mulberry jam. Acai and purple potato earthiness. There is olive tapenade, worn leather and cracked clay savoury notes on the palate. Astute in acidity and freshness the wine couples spice, fruit and undergrowth all in harmony. An old world feel to this emerging and very exciting region for Syrah. Tannins are silty and fine. A unique wine with plenty of interest, drinking very well now and will cellar for up to 3 years. Serve alongside a lamb ragu with pappardelle pasta.
2022 Chardonnay 2022
$35 | 91 Points
From an established certified organic vineyard planted back in 1985. Wild yeast fermentation in 500L puncheons and a further 10 months maturing in oak. Lemon curd butter, feijoa and honeysuckle with a hint of baked peaches and cream. River pebble, marrow flower and crumbling shortbread. The lees work creates a milky mid palate and almond paste nuttiness on the finish. It’s an effortless wine with a natural richness and chew to the fruit. Drink now and will cellar for up to 5 years. Serve alongside Marron risotto or steamed marron pulled from the shell with clarified butter for dipping.