The new Smith Cullam label has been developed by the Smith Cullam children who will be eventually taking over the vineyards. The 2009 Smith Cullam Riesling is certainly its own style coming from a small, single vineyard block planted to the Geisenheim clone. It was 100% barrel fermented (old wood, large format) and possesses 27 g/l of residual sugar. With a good intensity of apple and fresh pear aromas on the nose, plus some peach blossom, this wine has very crisp acidity matched by a good balance of sweetness. Pear and stone fruit flavors come through on the palate and linger into the long finish. Drink it now to 2018. “We planted Riesling when we planted our vineyard in 1988,” Judy Cullam of Frankland Estate explained when we met. “There’s a big Riesling vineyard next to us that Houghton’s had been leasing, so we knew the variety would do well. Our first vintage was the 1991. In the beginning when we would show the wine people would say to us, ‘Oh no, come back with a Chardonnay’.” Fortunately that attitude is changing and many wine cognoscenti now know that the Frankland region is begetting some world class Rieslings. Since 2001 Frankland Estate has moved from producing a regional blend to making three very impressive single vineyard Rieslings: Isolation Ridge, Cooladerra Ridge and Poison Hill. Importer: John Larchet, The Australian Premium Wine Collection; www.tapwc.com