Frankland Estate Olmo's Reward eJournal

According to Hunter Smith, the original vine stock was sourced from Leeuwin Estate and neighbouring properties, including the Justin Vineyard. Although cabernet franc was brought into Australia during the 19th century, the material planted in Western Australia’s southwest more recently is likely sourced from newer clones. In 1988 not much was available. While there is a large amount of research on the development of the Houghton clones, there are fewer references to cabernet franc. During the 1950s, Penfolds brought out a selection from France (Pen58), which eventually found its way into Western Australia. Malbec was brought into the state much earlier; probably during the mid-1800s. Merlot is also of newer provenance, but its contribution to the Olmo’s Reward style is becoming negligible. Cabernet franc has become the dominant variety with malbec and cabernet sauvignon providing complexity, roundness and colour. The vineyard is farmed organically (accredited in 2009), and sustainable principles are increasingly employed. The vines are typically trellised using the Scott Henry design. Vertical shoot positioning during the ripening period optimises exposure to the sun. Under-row mulching and inter-row natural grasses protect soil moistures and promote healthy vine growth. Seaweed and fish emulsions are also applied to promote more balanced pH in the soil. In addition, grape marc is composted and spread under the vines to replenish soil nutrients and reduce weeds. Guinea fowl run free throughout the year to reduce weevils and other bug populations, and sheep are regularly moved into the vineyard to mow the grass down – especially during spring to minimise frost damage. Vineyard and regenerative soil management techniques are classical for this part of the world with the objective of producing low-yielding, healthy, and flavourful grapes. Winemaking at Frankland Estate is retro-modern and borrows from traditional winemaking techniques. Fermentation typically takes place in small open fermenters with regular plunging to extract colour and flavour. At completion of vinification, the wine is racked into a combination of new and seasoned puncheons or larger format oak for maturation. Earlier vintages of Olmo’s Reward were initially aged in a higher proportion of new oak for nearly two years.

Frankland Estate Olmo’s Reward

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