Although cabernet franc was brought into Australia during the 19th century, the material planted in Western Australia’s southwest during this time is more 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 dominating 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 acidities in the soil. In addition, grape marc is composted and spread under the vines to replenish soil nutrients and reduce weeds. Guinea fowl run freely 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. But over the last several years, the maturation time has been wound back to around 14-15 months. This has promoted better freshness and tannin balance in the wines. The volume produced each year has also been reduced to around 300–500 dozen, depending on the year. All of these small adjustments have made a big difference to the evolution of the Olmo’s Reward style. The increasing age of the vineyard has also clearly helped. The 2014 and 2018 are benchmark vintages in the series, but the consistency across vintages highlights a thoughtful, empathetic and precise approach to winemaking. Red fruit characters and a strong tannin presence are found in almost all vintages. This is generally offset by very good inky density and maturation complexity. A firm bittersweet finish lengthens the palate. The elegance, energy, rusty/sturdy textures and vinosity are standout features of the style. Frankland Estate Olmo’s Reward is one of few Australian cabernet franc-driven blends and promises to become a benchmark example. Ambitions for it to become ‘a top echelon Western Australian cabernet blend’ are well on track.
Frankland Estate Olmo’s Reward 203
Powered by FlippingBook