2025 Franc
Cabernet Franc for this wine was sourced from 1988 plantings in the Isolation Ridge vineyard at Frankland Estate. The vineyard sits on an undulating northern and eastern facing slope on ancient duplex soils of ironstone gravel and loam over a clay sub-soil. It is certified organic farmed since 2009 and this is reflected in the depth and concentration of fruit flavours. The vines are trained on a Vertical Shoot Position (VSP) trellis system to enhance sunlight penetration of the canopy and optimize ripening conditions. Cabernet Franc plays a huge role in our vineyard being the main component of our Olmos Reward, we find it suits our vineyard and region the best out of the Bordeaux varieties.
- Cabernet Franc from 1988 plantings at Isolation Ridge, on ironstone gravel and loam over clay.
- Hand plunged in shallow open fermenters, then 10 months on lees in puncheons and a 1,500 L foudre.
- Bright and crunchy: redcurrant, cranberry, violet and olive, with gravelly tannin; 350 dozen made.
- Size
- 750mL
- Type
- Red
- Varietal
- Cabernet Franc
- Certifications
- Certified Organic | Vegan Friendly
Vineyard
Viticulture
Winter was cool with modest rainfall that led into a dry spring and summer. Summer was warmer than normal until the start of February when temperatures cooled, allowing the fruit to ripen more slowly and develop some lovely flavours. Budburst was earlier than normal which led to an earlier that average harvest date. The fruit waspicked from the 20th of February to 10th March
Tasting Notes
Aroma
A bright and crunchy Cabernet Franc with lifted aroma ofredcurrants, cranberry, violet florals, with hints of olive, dried rosemary herb and ironstone earth.
Palate
A juicy and textural yet bright front palate is followed by plum, mouthcoating gravelly tannin that drives the length of the wine and mulberries dominating the mid palate. The wine opens up beautifully with time in the glass. A hint of savoriness and graphite/ironstone bring yet more complexity, a bright wine on release that will gain complexity and weight with age.
Winemaking
Wine Making
Fruit was harvested in ideal conditions and fermented in shallow stainless steel open fermenters. The fruit is hand plunged to gently extract the tannin, keep the ferment as even as possible and maintain fruit purity. The wine is pressed off and aged on lees in 500L French oak puncheons and 1500L foudre for 10 months before bottling. 350 dozen produced.
Distributed in Australia by Principal Wine.