Frankland River is turning out to be a fine source for Australian Rieslings, like this offering from Ferngrove. Honey, baked apple and wet stone aromas and flavors are intense and pure, while the wine is weighty with concentration to the point of a slight oiliness to its texture. Finishes long.
— J.C.
(8/1/2007)
This full-bodied, mouthfilling Shiraz isn’t as dense or rich as it could be, but is still a hedonistic wine that avoids going over the top. Subtle smoke, vanilla and spice notes mark the blueberry and blackberry fruit flavors, which linger elegantly on the finish.
— J.C.
(4/1/2007)
Savory plum and meat notes are enriched by coffee accents from toasty French oak and lead into a heady, ripe palate with dense boysenberry jam, earth and tar flavors. Shows ample concentration on the lingering finish. Drink now–2012.
— W.E.
(2/1/2009)
This is a fresh and appealing Riesling, with floral and mineral aromas. In the mouth, it’s crisp and elegant, its stony, rocky notes overshadowing very light hints of fresh herb. 1,000 cases produced. Imported by Partner’s Wine Marketing Group.
— D.T.
(4/1/2006)
For a winery in only its fifth vintage, Ferngrove’s 2004 Majestic Cabernet is a solid effort. Scents of toast, eucayptus and cherries turn slightly darker and take on a vanillin quality on the palate, married to a soft, velvety mouthfeel. Finishes soft and easy, enlivened by just a squirt of acidity. Drink now–2010.
— J.C.
(2/1/2007)
Cabernet Sauvignon dominates the blend, at 71%, and as you might expect, the aromas contain a bit of green and herbal that gives a slightly medicinal edge to the cherry and cedar flavors. It’s medium-bodied, with a slightly creamy texture and some dry, dusty tannins on the finish. Drink it now with a rare steak, or hold it a few years until it smooths out and turns…
— J.C.
(4/1/2007)
Ferngrove’s entry-level Shiraz includes 5% Viognier, but it avoids any Viognier-derived stone-fruit character, instead yielding up savory spice scents, a hint of mint and ripe blackberry and plum flavors. Tannins are soft, with acid providing the needed structure. Pepper and clove on the finish bring this bargain to a satisfying close. Drink now.
— J.C.
(11/15/2007)