Marron Creek Wines are produced from a single 40 year old certified organic vineyard site in the southern tip of the Frankland River region of Western Australia.
Located on the Marron Creek Wine Co. property is a series of Marron ponds. Marron are native crayfish species that are exclusively found in Western Australia and only thrive in the fresh pristine waters. Marron are considered a delicacy and are highly prized around the world for their delicate sumptuous flesh.
The symbiotic relationships of vineyards and Marron farm could not exist if it weren’t for the immaculate management of the entire farm.
This pioneering vineyard of the region (formerly known as the Old Kent River Vineyard) is now in the hands of a local Frankland River farming family.
Bright straw in colour. alluring complex flavours abound. Lemon citrus, chalky and white floral notes with a hint of oak and herbal flavours. A lovely fruit sweetness on the palate. Spicy hints intwined with white stone fruits and salty saline characters. A little touch of phenolics bring balance and length to the wine.
A warm and very dry spring and summer after a very wet winter allowed for some exceptional vine growth with plenty of leaf and quite solid yields. A judicious approach to viticulture ensuring yields were managed through fruit selection paid dividends as the season became cool with a very mild to cool finish to the growing season.
From an established certified organic vineyard, Chardonnay plantings from 1985 making it one of the older vineyards in the region. This vineyard formerly known as the Old Kent River vineyard is now in new hands of a Frankland River local farming family. This is one of the furthest South plantings in the Frankland River GI where the Karri forests of the Southern Forests start to grow.
The fruit is lightly pressed into stainless steel tanks and allowed to settle for 24 hours. The juice is then racked off its heavy lees to 500 litre French oak puncheons for wild yeast fermentation. Some barrel stirring through fermentation and post fermentation occurs resulting in a wine with complexity and individuality. Bottled after 10 months in oak.
- Shanteh Wale, Wine Pilot.com – 91 Points
‘From an established certified organic vineyard planted back in 1985. Wild yeast fermentation in 500L puncheons and a further 10 months maturing in oak. Lemon curd butter, feijoa and honeysuckle with a hint of baked peaches and cream. River pebble, marrow flower and crumbling shortbread. The lees work creates a milky mid palate and almond paste nuttiness on the finish. It’s an effortless wine with a natural richness and chew to the fruit. Drink now and will cellar for up to 5 years. Serve alongside Marron risotto or steamed marron pulled from the shell with clarified butter for dipping.’
2022 Pinot Noir
A Pinot of softness and juiciness yet carrying charm and complexity. Wild cherry and raspberry on the nose with hints of florals, dried leaves, forest floor and stemminess adding a little extra dimension and depth to the wine. Soft and approachable with a core of savoury fruit that gives the wine length and balance in this mid-weighted style.
A warm and very dry spring and summer after a very wet winter allowed for some exceptional vine growth with plenty of leaf and good yields. A judicious approach to viticulture ensuring yields were managed through fruit selection paid dividends as the season became cool with a very mild to cool finish to the growing season.
From an established organic vineyard, Pinot Noir plantings from 1985 making it the oldest Pinot Noir vineyards in the region. This vineyard formerly known as the Old Kent River vineyard, known for many years to produce great Pinot Noir is now in new hands of a Frankland River local farming family. Now boasting five different clones of Pinot noir on this site to add additional complexity and nuance. This is one of the furthest South (coolest) vineyards in the Frankland River GI where the Karri forests of the Southern Forests start to grow.
Picked in pristine condition the fruit was wild yeast fermented in a number of small open pot fermenters with a portion fermented as whole bunch (20%). All parcels were matured in 500lt French oak puncheons for 10 months with a final barrel selection made prior to bottling unfined and unfiltered in January.
Bright red berry fruits, balanced with subtle oak flavours of vanilla and spice leap out of the glass. Black pepper abound. Brooding plum characters, savoury olives add a nice complexity and contrast. A soft juicy berry flavour and mouth coating tannin gives this wine structure and length. Black olives and a little touch of salty seaweed goodness interplay with fresh red currants and dark cherries to balance the wine and give it intrigue. The length of the wine is long on the palate.
2021 was really positive for Syrah. Everything looked good, the crop was a healthy size and everything ripened beautifully. We picked in April, pretty late but the fruit was aromatically charged with lots of spice and pepper.
From an established organic vineyard, Syrah plantings from 1985 making it one of the older vineyards in the region, suspected to be the original Houghtons clone that was selected for the region. This vineyard formerly known as the Old Kent River vineyard is now in new hands of a Frankland River local farming family. This is one of the furthest South vineyards in the Frankland River GI where the Karri forests of the Southern forests start to grow.
Grapes de-stemmed and fermented and hand plunged in small, open pot fermenters and matured in older 500l French oak barrels to retain freshness and vibrancy. A portion of this wine (10%) is fermented separately as whole bunches for additional complexity.
- Shanteh Wale, Wine Pilot.com-92 Points
‘A heady mix of brambly boysenberries and mulberry jam. Acai and purple potato earthiness. There is olive tapenade, worn leather and cracked clay savoury notes on the palate. Astute in acidity and freshness the wine couples spice, fruit and undergrowth all in harmony. An old world feel to this emerging and very exciting region for Syrah. Tannins are silty and fine. A unique wine with plenty of interest, drinking very well now and will cellar for up to 3 years. Serve alongside a lamb ragu with pappardelle pasta.’
Certified organic vineyards in the southern tip of the Frankland River region of Western Australia.
Marron Creek is family owned and is a new venture created by Brian Kent, the chief winemaker at the famed Frankland Estate Winery.
Brian grew up in Perth and has a background in Biology, along with a postgraduate degree in Viticulture and Oenology from Lincoln University in Christchurch, New Zealand. His main role is Chief winemaker at Frankland Estate where he crafts some of the finest wines in Australia with his wife Elizabeth and brother-in-law.
His winemaking approach is best described as ‘hands off’, trying to get the best out of the organic fruit that comes into the winery. As someone who has done several vintages overseas including Spain, California and NZ, he jumped at the chance to work with great old vine Pinot Noir, Chardonnay and Syrah from an organic, cool climate vineyard close to home.