Frankland Estate Gruner Veltliner 2024 (12 Bottles) Frankland 95 Points

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NEW RELEASE! Our Gruner Veltliner combines texture, fruit weight and great natural acidity, has the hallmarks of the variety of citrus, pear, and stone fruit with the spice of ginger and a dash of white pepper.

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.

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.

Made by exploratory viticulture and winemaking processes including barrel fermentation and maturation in oak for 11 months – an approach borrowed from Germany. It has certainly added layer upon layer of richness, but with an assured hand. There is no phenolic kickback, all as the bright straw-green hue alluded to as when you picked up the glass the first time. James Halliday Published 01 August 2019

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)