2023 Frankland Estate Cabernet Sauvignon, Frankland River

It seems that the glories of the 2023 vintage can be found in wine regions across the State. First plantings for the team went into the ground in 1988, in their Isolation Ridge Vineyard, and includes the Cabernet Sauvignon vines which provided the fruit for this wine. After an extended maceration, maturation was in 500-litre French oak puncheons. Dark maroon in colour, this is a slightly austere style with notes of tobacco leaves, warm earth, blackberries, dusty cocoa powder, plums, graphite, herbs and beef stock. There are hints of sour cherries on the finish. The wine is of medium to good length, quite a powerful and muscular style, finishing with firm, furry tannins. It can easily be cellared for the next decade and will continue to improve over that period. Drink 2026 to 2036.

93 points Ken Gargett for Wine Pilot, February 2026

What a joy this wine is. Soft and slippery and a touch powdery in texture, a lot of perfume, a juicy, bright and fresh feel to taste. Blueberry, mulberry, sage leaf, sea spray, light clove and cedar notes, subtle choc-licorice, raspberry nougat going on in scents and flavours. Oooh, yeah. Such pleasure-zone stuff here, such a wonderful, easy drink. Drink 026 to 2029.

92 points Mike Bennie for Halliday Wine Companion, January 2026

A ripe and nicely concentrated Frankland River Cabernet with immediate drinking appeal. The secret, if there is one, is the balanced oak and the quality of fruit showing through.  Sweet aromas of dark berries, plums, dark spices with gently leafy autumnal notes. The palate works the dark berry flavours, leaf and spice particularly well, hand in hand with some well textured ripe tannins. Organically grown and looking mighty smart, especially so for the price. Drink 2026 to 2031.

92 points Jeni for Wine Pilot, February 2026

The 2023 Cabernet Sauvignon is nicely poised, offering a focused blend of fruit pastilles, graphite and gravel with a leafy lift. It is elegant and composed in an open-knit package, while powdery tannins provide well-integrated structure and generous length. Drink 2025 to 2031.

92 points Angus Hughson for Vinous, January 2026

Frankland Estate was founded in 1988 by Barrie Smith and Judi Cullam deep in the Frankland River subregion of Western Australia's Great Southern, about as remote as Australian wine gets.

The second generation now runs the estate: brother and sister Hunter and Elizabeth Smith, with Elizabeth's husband Brian Kent as winemaker since 2010. They were raised on the land and live on it, which shapes everything about how the vineyard is managed and how the wines are made; organic conversion began in 2005, with full certification achieved for the 2009 harvest.

Their Isolation Ridge vineyard is built on ironstone gravel over clay — the family call it coffee rock — fragile, infertile soils that reward with wines that carry a distinctly savoury, ferrous signature alongside generous fruit and natural acidity. The Southern Ocean's influence and cool nights ensure the fruit hangs long into autumn without losing freshness or energy.

The Estate Cabernet Sauvignon comes from the original 1988 vines on a north east-facing slope. Fermented slowly in open vessels at cool temperatures with extended maceration, then matured in 500-litre French oak puncheons.

The 2023 is a great example of why Cabernet wines from Frankland River are worth seeking out. Dark berries, plum and blueberry sit alongside graphite, sage leaf and cedary spice. The tannins are powdery and well-integrated, the finish focused and composed, with that faint ferrous mineral edge running underneath.

Drink it over the next four to five years while it's at its most expressive. Good company for a herb-crusted rack of lamb, a mushroom and lentil ragu, or anything earthy that deserves a proper glass.

This wine is vegan friendly.