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2013 Cellar Door Frankland Riesling

2013 cellar door frankland riesling

2013 cellar door frankland riesling

90 Points 90 91 Points 91 94 Points 94




Very pale with a fresh, light green tint; typical of young Riesling.


A wonderfully engaging nose that clearly states Riesling from Frankland River; lifted notes of orange blossom and subtle musk with intense lime, lemon and grapefruit zests driving the nose.


Seamless, long and dry flavours of lime, grapefruit and crunchy granny smith apples of remarkable length are carried by the fine, refreshing acidity that drives through the middle of the palate.


Will cellar until 2022


Frankland River in the Great Southern winegrowing region of Western Australia is renowned for its remarkably consistent climatic conditions during the growing and ripening months from September to April. The dry and warm day time conditions experienced during spring and summer, the warm, free-draining gravelly soils and very cool nights is ideal for growing premium Riesling for which the region is rapidly building a reputation for. The 2012 vintage in Frankland River was no exception and produced exceptional ripening conditions which has produced a Riesling wine with tremendous varietal purity and intensity of flavour . These conditions allowed for an even rate of ripening which retained natural grape acids and perfume that the Riesling variety and Frankland River region is renowned for.


This wine comes from Block C off the Powderbark Vineyard in the Frankland River winegrowing region of Western Australia. The vines are grown on gravelly, bony soil that restricts excessive vegetative growth and ensures intensely flavoured berries that have retained high levels of refreshing grape acidity.The fruit was selectively handpicked over a three hour period early in the morning prior to the sun heating up the vineyard. The hand picked fruit was packed into small lots to ensure the bunches remained cold and intact. When the fruit reached the winery, it was stored in a cool room until the coolest part of the night to ensure optimum processing conditions which is critical in preserving fruit and end wine quality. The cool bunches were loaded directly into the air bag press and gently pressed without any rotations. Only the highest quality first juice fraction (approx 470L/tonne) was isolated for fermentation. Following pressing, the juice was cold settled in a full tank at 10℃  for approximately 48hrs before being racked, warmed to 17℃  and inoculated with a select yeast strain. The chosen yeast strain ensured the natural characters of the Riesling variety and our style is expressed. During fermentation, cool temperatures were utilised to preserve the delicate Riesling aromas and overall varietal character and texture in the end wine. On completion of fermentation, each batch was chilled to 0℃  and remained on light, fresh yeast lees for a couple of months. The wine was then filtered only once (no fining required) to produce a bottle ready wine. This minimal handling has helped to retain the purity and freshness crucial to our Riesling style.


Great Southern – Frankland River 100%


Riesling 100% 


  • Alc Vol: 11.8%
  • TA: 0.61g/L
  • pH: 2.98

Fresh oysters.

James Halliday – The Australian Wine Companion 2014

Outstanding. Wines of the highest quality, often with a distinguished pedigree. To 2020.

90 Points 90

Gary Walsh – The Wine Front

Some petrol, light vanilla, some dirty smoky characters. Light, tangy, lively and zesty – river pebble dryness – but showing premature development. Tight acidity. Burst on the finish. Structure and length good, well, excellent really but flavour a little less appealing.

91 Points 91