Winemaker… Brian Kent of Frankland Estate
“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. 91pts.”
Shanteh Wale, winepilot.com
