Frankland Estate 2022 Dry Riesling Isolation Ridge Vineyard Frankland River 750ml

"Seriously, if Frankland Estate can't make outstanding Riesling, well, what's the point of getting out of bed?" That's how one reviewer opened their assessment of the 2022 vintage — a line that captures, with genuine affection, just how consistently this single vineyard has performed. Isolation Ridge is widely regarded as the top of the Riesling tree in Australia, organically grown, single-vineyard wine of startling purity and intensity that has built a reputation as one of the country's premier Rieslings, vintage after vintage.

James Suckling's review team, led by Ned Goodwin MW, awarded the 2022 vintage 98 points and placed it at #26 on James Suckling's Top 100 World Wines of 2024 — a genuinely extraordinary achievement for an Australian Riesling on a global stage dominated by Burgundy, Bordeaux, and the great German estates. "Already the nose has an enormous depth of white peach fruit, honeysuckle and citrus blossom aromas, new nuances emerge with each swirl of the glass. Super-concentrated, medium-bodied palate with a totally compelling interplay of creaminess from long lees contact with juicy stone fruit and pink grapefruit character, plus mineral acidity. The very long, salty finish pulls you back for more of this masterpiece."

Huon Hooke, writing for The Real Review, awarded 96 points: "light yellow-straw colour with a slaty and lime/lemon aroma, very fresh, bright and intense, leading into a similarly intense and refined but focused palate, where the slaty mineral notes bounce off the subtle sweetness and fruit intensity in an almost Germanic way. Glorious stuff. A wine that drinks well now and will age superbly." Jeni Port, writing for Wine Pilot, awarded 95 points, calling out the wine's defining acidity: "it both glides and provides real tension — and interest — as it brings together all the elements, while standing out as a true, attractive feature." Riesling vines from two distinct clones, planted in 1988 on undulating slopes 256 meters above sea level, certified organic, aged nine months on lees with eight percent barrel fermentation for added texture — this is Frankland River Riesling at its most complete and most internationally celebrated.

Origins & Craftsmanship

The Isolation Ridge Vineyard was established by Judi Cullam and Barrie Smith, founders of Frankland Estate, with Riesling vines from two different clones planted in 1988 on undulating northern and eastern-facing slopes 256 meters above sea level. The vineyard's duplex soils — ironstone gravel over a clay subsoil — combined with cool nights and a long, slow ripening season typical of the Frankland River region, allow maximum flavor development while preserving the vibrant, distinctive acidity that Rieslings from this part of Western Australia's Great Southern have become internationally renowned for. The vineyard has been certified organic since 2009, farmed today by second-generation siblings Hunter and Elizabeth Smith, with winemaker Brian Kent overseeing the cellar program.

Isolation Ridge is one of two dry single-vineyard Rieslings Frankland Estate produces, alongside Poison Hill. The wine is built from numerous small ferments, allowing complexity through the diversity of yeasts and the combination of stainless-steel fermented parcels and barrel-fermented parcels — approximately 8 to 10% of the blend matured in neutral oak barrel. These individual lots are blended together to create the flagship Isolation Ridge release. All components rest on lees for approximately nine months prior to bottling, a deliberate choice that develops the wine's signature textural creaminess and complexity, achieving what the winemaking team describes as a "resolved" acid profile where the Riesling's characteristic vibrant acidity melts seamlessly into the wine's overall structure. Bottled at 12.5% ABV under screwcap.

Critics Reviews

James Suckling (Ned Goodwin MW) — 98 Points · #26 Top 100 World Wines 2024:
"Already the nose has an enormous depth of white peach fruit, honeysuckle and citrus blossom aromas, new nuances emerge with each swirl of the glass. Super-concentrated, medium-bodied palate with a totally compelling interplay of creaminess from long lees contact with juicy stone fruit and pink grapefruit character, plus mineral acidity. The very long, salty finish pulls you back for more of this masterpiece. From organically grown grapes. Drink or hold."

Huon Hooke, The Real Review — 96 Points:
"Light yellow-straw colour with a slaty and lime/lemon aroma, very fresh, bright and intense, leading into a similarly intense and refined but focused palate, where the slaty mineral notes bounce off the subtle sweetness and fruit intensity in an almost Germanic way. Glorious stuff. A wine that drinks well now and will age superbly."

Jeni Port, Wine Pilot — 95 Points:
"Complex and fine from the off, with pretty, lifted florals, lime, mandarin sorbet, white nectarine, talc and flint. The medium-bodied palate has delicacy and gentle succulence, with a slight apricot-jam tightness through the back palate. A sensation of crystalline juice running over pebbles. Soft, pure, and almost ethereal, this has excellent length... You can't talk about the wine without reference to the acidity which both glides and provides real tension — and interest — as it brings together all the elements, while standing out as a true, attractive feature."

Cassandra Charlick (confirmed extended note):
"Wet limestone minerality gently nudges plush and soft fruit phenolics that weave together like flowing silk. Sensuous yet at the same time compelling and a little edgy and assertive. Long and fine-boned; a regal wine. Drinking Window: 2024–2040."

Stuart Pigott (confirmed):
"Purity and wholeness, this is the Frankland River at its core. There's gravitas and an unadulterated sweet depth of fruit that you want to sink into, with aromas of lemon pith, lime blossom, pretty white florals, key lime meringue pie and pollen. Oak frames the wine here, but it's gentle and unassuming. Nutmeg spice is finely ground and the detailed fruit on the palate is akin to multi-layered embroidery."

Wine-Searcher aggregate (confirmed extended community note):
"Aromas of nashi pear, quince, citrus blossom and kaffir lime, with a juicy spurt of apple granita across the strident finish. Finishes with an emphatic pucker, suggesting that there is plenty in store for mid to longer-term cellaring."

Tasting Profile

Nose
Light yellow-straw color, with enormous depth on first approach. White peach fruit, honeysuckle, and citrus blossom lead, with new nuances emerging with each swirl of the glass. A slaty, mineral quality runs throughout — chalk, spa salts, iodine, and something smooth and slatey. Nashi pear, quince, and kaffir lime add further aromatic layers, alongside pretty, lifted florals and lime.

Palate
Super-concentrated yet medium-bodied, with a totally compelling interplay of creaminess from extended lees contact meeting juicy stone fruit and pink grapefruit character. Mandarin sorbet, white nectarine, talc, and flint add complexity and refinement. The slaty mineral notes bounce off subtle sweetness and fruit intensity in an almost Germanic way — a sensation of crystalline juice running over pebbles, soft, pure, and almost ethereal. Mineral acidity drives the wine throughout, providing both immediate tension and long-term aging potential.

Finish
Very long and salty, pulling you back for more — the signature finish that multiple critics independently identified as the wine's most memorable quality. A juicy spurt of apple granita closes with an emphatic pucker, suggesting genuine mid-to-long-term cellaring potential. Excellent length throughout, structured and refined.

Quick Overview

Food Pairings

• Fresh oysters and raw shellfish
• Grilled or steamed white fish
• Thai and Vietnamese cuisine — the wine's acidity and minerality cutting through spice
• Goat cheese
• Asian-spiced pork dishes