Reserve
Collection

These wines represent the best parcels of fruit from theVintage; they are identified early on and kept aside. Both of these wines have been matured in French oak for 18 months before being carefully blended prior to bottling.

AWARDS

  • James Halliday - 96 Points
  • Frankland is more noted for its intensity and depth than for its elegance, but Jeremy Gordon has partially tamed it with 18 months in French oak, and a controlled hand on the press. But don't think this wine lacks tannins. they're there. A striking wine built to last.


  • Ray Jordan - 97 Points
  • Winemaker Jeremy Gordon sources the fruit for his shiraz from Frankland River. This is such a glorious expression of the variety and the region. Intense concentration of savoury spicy fruit and dark chocolate and blueberry notes. Soft, plush and velvety smooth on the palate. This is a marvelous wine


  • Ray Jordan - Best of the West 2018 - Best Shiraz Runner-Up

    2014 Reserve Shiraz

    VINEYARDS

    We source a single vineyard in the Frankland River Region for this wine. This region is perfectly suited to producing many red and white varieties due to its continental climate combined with low vigour and moderate ripening conditions. We have chosen this particular vineyard for its ability to produce typical Frankland River Shiraz, which as a result of being a cool climate, is intense in colour with ripe flavours yet is elegant in style and structure. As we source a number of parcels of Shiraz from this vineyard a section of the vineyard is earmarked for our Reserve batch and kept aside for this particular wine.

    SEASON

    The 2014 vintage was another stand out vintage for the Frankland River Region. A cool dry spring, leading into a moderate dry and warm summer, ensured low yields and perfect even and slow berry development.

    • HARVEST DATE

    • March 2014
    • ANALYSIS

    • Alcohol 14.5 %
    • TA 5.65 g/l
    • pH 3.74
    • BOTTLING DATE

    • November 2014

    WINEMAKING

    The grapes where harvested during the cool of the night to ensure quality was maintained. A cool fermentation took place in static fermenters and gentle extraction of colour and flavour was achieved over a two week period. After primary ferment the wine was gently pressed off skins to a mix of new, second use and third use larger format French oak barrels. After 18 months maturation in barrel the wine was blended prior to bottling.

    • CLOSURE

    • Screwcap
    • CELLARING

    • 10 years+

    TASTING NOTES

    A rich bouquet with aromas of plum, cherry and hints of mocha and spice. The palate is full of rich dark berries and licorice on a generous silky smooth finish.