2023 Olmo's Reward
All varieties used in the blend were dry-grown on mature vines in the Isolation Ridge Vineyard at Frankland Estate. The vineyard sits on an undulating northern and eastern facing slope on ancient duplex soils of gravel and loam over a clay sub-soil. It is farmed using organic viticultural practices (certified organic in 2009) and this is reflected in the depth and concentration of fruit flavours. Cabernet Franc is the hero of this blend from our 1988 plantings in our Winery and North Pole blocks, with supporting roles from some of our best vineyard parcels of other red varieties.
- Dry-grown Cabernet Franc from the 1988 Winery and North Pole blocks, with other estate red parcels.
- 92.5% Cabernet Franc, 7% Cabernet Sauvignon, 0.5% Malbec; 15 months in puncheons and 1,500 L oak.
- Redcurrant, bramble and mulberry with lifted florals, white pepper and fine, textural tannins.
- Size
- 750mL
- Type
- Red
- Varietal
- 92.5% Cabernet Franc, 7% Cabernet Sauvignon, 0.5% Malbec
Vineyard
Viticulture
A fantastic vintage for Frankland River. A very wet and cold winter, was followed by a cool and wet spring which wet the soil profile all the way through, providing ideal conditions for good growth and fruit set on the vines. A judicious approach to viticulture ensuring yields were managed through fruit selection paid dividends as the season became very mild to cool towards the end of the growing season. Fruit for this wine was harvested mid to late April, the long hang time rewarded grapes with lovely maturity and flavour.
Tasting Notes
Aroma
Bright magenta in colour with excellent vibrancy. The nose is fragrant and layered, opening with subtle vanilla spice, lifted florals and white pepper, complemented by cedar, autumn leaf and a gentle earthy nuance. Red currants, bramble fruits and ripe mulberry provide an attractive core of fresh fruit expression.
Palate
The palate is medium-bodied and elegant, with soft cassis and red berry fruits framed by finely structured, textural tannins. Fresh acidity brings energy and precision, while the tannins are seamlessly interwoven with the wine's juicy persistence, carrying the finish with poise, freshness and understated complexity. This wine will cellar well.
Winemaking
Wine Making
Each variety was fermented separately as slowly as possible at temperatures not exceeding 27°C. Open fermentation tanks facilitated working the cap with gentle plunging taking care to minimise tannin extraction. After fermentation, an extended maceration period allowed desired flavour and tannin resolution. The component wines were blended on completion of the malolactic fermentation maturing this blend the last few years in both puncheons and larger format oak (1500L) for 15 months. The best parcels of Cabernet Franc and Cabernet Sauvignon from the vineyard with a dash of Malbec for earthy complexity.
Certifications
Certified Organic | Vegan Friendly
Critics
- 97 points, Ray Jordan, Wine Pilot
- 97 points, Shanteh Wale, Wine Pilot
- 96 points, Ken Gargett, Wine Pilot
- 96 points, Jane Faulkner, Halliday Wine Companion
- 95+ points, Cyndal Petty, Wine Pilot
- 95 points, Jeni Port, Wine Pilot
Distributed in Australia by Principal Wine.