Print this Wine         1996 Frankland Estate "Olmo's Reward" (Merlot/Franc)   FRANKLAND, GREAT SOUTHERN                 January Release   Bordeaux Blends       This wine continues the trend established over the last few years. Four varieties have been used to create this seamless "Bordeaux Blend", with Cabernet Franc forming the largest proportion in the blend, followed by Merlot, Cabernet Sauvignon and Malbec. Too many wines in Australia have been produced as totally made from Cabernet Sauvignon and the grape varieties typically blended with it have been forced into a minor role. This wine leads the way as being of the highest quality in the Bordeaux style yet it relies on the combination of the varieties and how they work together rather than isolated varietal characteristics. The wine already at a relatively youthful stage shows considerable complexity. No doubt this is due in no small part to the four different varieties. To their credit Judi Cullam and Barrie Smith have bee able to extract the essence of each of the grape varieties, and allow them to combine and not compete with each other. There is some herbal, vegetable characters which is from the Cabernet Franc. The Merlot provides a sweet ripe plum like fruit character, with the Cabernet Sauvignon displaying highly scented blackcurrants and floral aromas. The Malbec sees a rich, earthy, mineral component. Every time you taste the wine it seems to be different. All of the flavors are wrapped up in a velvety texture that makes the wine flow smoothly across the tongue. Perhaps the sweet, riper fruit characters are more evident here than on the bouquet. The finish sees soft, finely grained tannins in tandem with quite crisp acid levels. Whilst this is no 'over the top' extracted number there is still sufficient structure to ensure that it will repay the patient wine lover. Give the wine a further 4-6 years and it will further build on the complexity already present. The fruit will be mellow and the acid softer at this time as well. There is sufficient perfume and enough weight in the wine to match it with game meats such as venison or boar. Do not be afraid to use plenty of herbs in the dishes as this is compatible with the perfumed notes of the wine.

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