2026 Frankland Estate Riesling, Frankland River

This is spot on. Scintillating in its core of limey, briny acidity; juicy around that with green apple juice, faint gingery elements and a crunch of green pear. It's tightly wound and very energetic, delightful in its perfume of lemon-lime Calippo and lemon blossom notes. Nails the brief and provides a bit of extra detail. Absolutely. Drink to 2033.

94 points & Special Value Mike Bennie for Halliday Wine Companion, October 2026

The 2026 Frankland River season got off to a good start with ample moisture in the ground. Growers enjoyed mild days and steady growing conditions throughout the summer months, with Rieslings harvested mid-to late-March.

The winemaking for the 2026 Estate Riesling followed a now established practice for this producer. Fruit was pressed on arrival at the winery with the juice cold settled overnight before it was racked and fermented in small stainless steel vessels al low temperatures of 12-15 degrees. The wine was then left to rest on its lees for several months before the parcels were blended and prepared for bottling.

It's an easy wine to drink young, but the structure is there for anyone who wants to wait a few years. This is good company for a Vietnamese chicken salad or anything with lemon and a bit of care put into it.

Vegan friendly.

About this producer

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.