A blend of 70% Shiraz and 30% Cabernet Sauvignon, the 2008 SmithCullam Shiraz Cabernet was aged in 500 liter French oak puncheons for 18 months, 60% new. Very deep purple-black in color, it offers youthful, primary aromas of crushed black berries and black currants over duck breast, black pepper, cumin seed, cardamom, moss and damp earth. Full bodied with a solid structure of crisp acid and firm, fine grained tannins, it is generously fruited with layers of berry, savory and earth flavors, finishing long and slightly minty. Approachable now, it should evolve beautifully through 2022+. Importer: John Larchet, The Australian Premium Wine Collection; www.tapwc.com

First produced in 2005, the 2007 Smith Cullam Shiraz Cabernet is 2/3 Shiraz, 1/3 Cabernet Sauvignon matured in 60% new French oak puncheons. Revealing a very deep garnet-purple color, it has a slightly reduced nose with some rubber and tar notes over dried plums, game, cedar, chocolate, macerated blackberry, mushrooms, damp earth and pepper. Rich and full bodied in the mouth with medium-high acid and a medium to firm level of very fine grained tannins, it gives a very long finish. It will be best broached from 2012 to 2022+. “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

The purple-colored 2005 Smith-Cullam Shiraz (70%)-Cabernet Sauvignon (30%) has aromas of spice box, meat, game, and blueberry leading to a finesse–styled wine with well-concealed structure, excellent balance, and a silky finish. Give it 2-3 years and drink it from 2010 to 2018. Frankland Estate is considered by many to be the leading estate from the Frankland River GI.Importer: John Larchet, The Australian Premium Wine Collection; www.franklandestate.com.au