The 2018 Nebbiolo was handpicked on the 28th March. This is realativly early for this variety. The fruit was the transfered to ther Cloankilla Winery were Bryan Martin natuarlly ferments the berries virtually undamaged for 4 weeks. The ferment begins within the berry and continues very slowly over time. The wine is then transferred into Oak Puncheons where it awaits bottling.

A stylish blend of Cabernet Sauvignon and Merlot, with a touch of Shiraz and Petit Verdot, from low yielding vineyards have produced another wine of elegance and class. Blackberry, mint and tobacco flavours are framed by fine tannin. The Shiraz adds some supple softness and the Petit Verdot adding aromatic lift. Another triumph!

Aromas of roses and liquorice bound with firm tannins.

This spicy Barossa blend is based on fruit from mature Grenache vines. Ripe plum aromas jump out of the glass and the palate is rich and fruity with velvety tannins providing a lingering finish.

Fresh lifted aromas of plums and cherries abound with black pepper and warm spices on the nose; This Frankland Estate Shiraz has earthy savoury notes that combine seamlessly with subtle oak flavours and grainy tannin on the palate. It is an elegant cool climate Shiraz with a textured palate and a balanced finish.