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-9-34°S32°SWestern Australia Wine RegionSouthern OceanFranklandMt BarkerPorongurupAlbanyDenmarkWalpole①②④⑤③Great Southern sub-region① Frankland ④Denmark② Mt. Barker⑤ Albany③ PorongurupFrankland RiverMargaret RiverPerth 〇Indian OceanFrankland RiverFrankland Estate PicardyPemberton PicardyFrankland EstateGreat Southern sub-regionSwan DistrictFrankland Estate Riesling 2018(Screw cap)Origin: Frankland River, Western AustraliaVarietal: Riesling 100%Alc. 13.2% Residual sugar 5.8g/LRRP ¥3,200As the vines grow older, Frankland are further exploring the deep iron ore soil, the unique microclimate created by the Frankland River, and winemaking that expresses the uniqueness of the land. 2018 was cool throughout the growing season, which is ideal for Riesling. White citrus owers, lime and aroma with a hint of saltiness. Fresh fruit and lively acidity, uy minerality and smooth texture. ACO certied organic.Picardy Pinot Noir 2019Origin: Pemberton, Western Australia Varietal: Pinot Noir 100%Alc. 12.7%RRP ¥4,800At Picardy they constantly try new things to explore the possibilities of the wine and their own vineyards, based on the education Bill Pannell received in his childhood of ‘the value of aiming for perfection.’ In 2019, as in 2018 (sold out), fruit from 11 dierent clones were used, with 20% fermented whole bunch. Erin Larkin, a wine writer living in Perth, described it as ‘cut from the same fabric’ as the 2018.CODE11599CODE11121night. Most of the region has deep sedimentary loam, which previously supported a thriving forestry industry. The first vines were planted in 1977, and the wine region expanded in the 1980s. The temperatures in Beaune and Pemberton are very similar until the harvest season, but since Pemberton is warm until the end of the vintage, Shiraz and other varieties also ripen. Rainfall is 1500-1800mm, which is quite high in Western Australia, 30% of which falls in summer.◆ Pinot Noir and PicardyPicardy is a family-owned winery, established with the goal of making premium Pinot Noir, after Bill Pannell, founder of Moss Wood ‒ one of Margaret River's premium wineries, became fascinated with Burgundian wines. After gaining experience in Burgundy, he established Picardy, and his son Dan Pannell is now responsible for the viticulture and winemaking. They selected Pemberton to plant Pinot Noir because in terms of the growing and fruit ripening season it is very similar to Burgundy, and also for the iron lateritic soils. The soil in Pemberton is predominantly deep loam, too fertile for wine-growing, so the region’s vineyards are situated on the highest land in the region at 300m, on well-drained gravel-laden, clay soil. Under the 30cm of topsoil is a 1-1.5m layer of laterite orange-coloured gravel, different in composition from Frankland River, but also containing iron, with white clay underneath.Picardy’s commitment to Pinot Noir can be seen in the selection of clones. They currently have 11 different clones planted in their vineyards, two of which originally came from Moss Wood. The remaining 9 clones comprise two Burgundian Selections, each of which took three years to import from Burgundy and go through quarantine: the first with Burgundy Selections, 114, 115, and 777; and the second with six Dijon clones from Corton, which have contributed significantly to the quality and complexity of the wines.Humidity is important for Pinot Noir because it destresses the vines, which makes Pemberton with its sea breezes and rains in summer a great fit. At the same time, the vineyards require close attention to avoid the risk of mould. At Picardy, everything, including harvesting, is done by hand, leaving a surface layer rich in organic matter, with no digging over of the topsoil. Like Frankland River, the sun is strong and the fruit is in danger of over exposure, so the majority of the vines are planted east-west so the sun passes directly overhead, and the fruit is shaded by the canopy.The vines range from 26 to 5 years old. 80 per cent of the fruit for the wine in the tasting is from vines over 20 years of age, and all 11 clones were used. 20-25% of fruit is fermented whole bunch ‒ the ratio of whole bunch fermentation is approximately 20-40% depending on the vintage, but no more than that because the tannins are too strong. Burgundy is generally calcareous soil and different from Picardy, but parts of Nuit-Saint-Georges have iron-rich soils. However, Picardy is aiming for a silky and elegant style rather than the masculine and strong tannins of Nuit-Saint-Georges. Picardy began planting in 1993 with their first harvest in 1996. The original wines are still delicious, but the more recent wines have more natural depth and complexity, especially in 2018, which was their best ever vintage.This project was made possible by the Western Australian Government buying wine and delivering the tasting wines to the participants. I feel Mr. Iguro’s accurate yet warm and engaging lead helped deepen understanding of these wine regions and enjoyment of the seminar. In addition to Frankland Estate’s success in Riesling and Shiraz, they also make Olmo’s Reward, a Bordeaux right bank-style Merlot and Cabernet Franc-based blend. At Picardy, Sandra Pannell’s continued support of her husband Bill and son Dan, and her unique sense of humour speaks to the essence of winemaking, and makes light of the hard work involved. Please take a look at the seminar on the Village Cellars YouTube channel (video QR is P.8). There’s no doubt you’ll find it energizing!《From Village Cellars》

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