Winery - Frankland Estate
* Expert NoteJanuary 12, 2012
This is the sort of Shiraz that forces tasters to re-examine their view of the variety as produced in Australia. It starts off with powerful aromas of cracked pepper and floral notes evocative of violets, then delivers explosively spicy flavors of pepper and licorice cushioned by ripe blackberries and a rich, supple texture. It’s the best of New and Old Worlds. Drink 2010–2020 plus. Imported by USA Wine West.
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* Expert NoteJanuary 12, 2012
The Frankland’s outdoorsy, leather-black cherry-eucalyptus amply prepares you for its earthy, medium-weight, tobacco-pepper-black cherry palate. Long finish smolders with smoke and pepper.
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* Expert NoteJanuary 12, 2012
Warm climate aromas of candied lemon rind and cotton candy open this crisp Riesling from Western Australia. Candy notes continue on the palate with sour drop flavors falling off on the rather short finish.
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* Expert NoteJanuary 12, 2012
Starts off slowly, but opens considerably with air—so much so that it’s probably worth decanting as you might a bottle of young white Burgundy. It’s buttery and full, yet possesses a stony mineral quality that gives it balance. Initial peppery-spicy notes on the finish smooth out the longer it sits in the glass. Editors’ Choice.
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* Expert NoteJanuary 12, 2012
Dry, stone and hay notes on the nose are also present on the palate. The main flavor here is peach skin—it’s almost sour, but pleasantly so. A little bulky, but has good length on the finish. Imported by USA Wine West.
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* Expert NoteJanuary 12, 2012
Almond, white pepper and citrus aromas start things off. In the mouth, it’s soft and delicate in feel, narrow but not simple or lean, with sweet fruit and a resin overlay. Imported by USA Wine West.
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* Expert NoteJanuary 12, 2012
Named for Dr. Harold Olmo, a UC Davis viticulturalist, this red is 42% Cabernet Franc, with Merlot, Cab Sauvignon, Malbec and Petit Verdot making up the balance. With such a makeup, its core of very taut red plum shouldn’t come as a surprise. Also has top-to-bottom herbal accents and a tangy-oak finish—all told, a good, but rather tough, unfamiliar style of wine for most.
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* Expert NoteJanuary 12, 2012
Has woodsy, hickory aromas, and yellow peach on the palate that tastes just shy of ripe. Wood flavors are also prominent; a good wine but not as impressive as the Frankland’s Riesling, from this same vineyard.
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* Expert NoteJanuary 12, 2012
The pairing possibilities with this wine seem endless: seafood of all kinds, chicken, pasta salad, maybe pork, but it’d also make perfect sense to drink it as an aperitif. Clean and dry in the mouth, mineral and chalk are at the fore, with lime pith, soy and grass underneath. Finishes medium-long, with more of the same.
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* Expert NoteJanuary 12, 2012
This Riesling is all about good acidity and a clean, racy mouthfeel. Flavors are fresh but don’t speak volumes—think pear skin, plus some grass. Offers nice banana, pear and dust aromas on the nose.
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