The 2017 vintage of Fanny brings a new winemaking partner, the iconic Kevin Mitchell and the Kilikanoon team. It brings a style more aligned with what our mofos want, from all the feedback we’ve gained over the previous years. The beauty is that the longer we make Fanny, year in, year out, the better we get at working with the right people to make the right wine for the right people. First and foremost, it’s a wine for the people. For the even more astute, it’s got the cap colour we started with in 2012 - more Vinomofo, less smashed avo. Details, details...
Who is Fanny Limehead?
Signs that you’ve fallen for Fanny include: weak knees, citrus hickeys, bursts of euphoria, increased riesling appetite, bouts of song and the desire to simultaneously squeeze a lemon, sniff a lime and tell someone you love them. It’s a serious condition. And we’ve just caught a case of the Limehead for the sixth vintage in a row. That’s right, the Queen of the Orchard is back, baby.
One of the effervescent pioneers in our Collaboration Series, Fanny Limehead (in short) is an enchanting, beguiling, bewitching riesling. A Clare Valley sweetheart and vino temptress, she’ll beckon you into her garden of unearthly delights, turn your head with a cloud of jasmine, then kiss you smack on the lips and squeeze your bum in front of your grandparents. Someone warn Dick Lemonbottom (the ex), because Fanny ‘17 is here.
What is the Collaboration Series?
This range is all about celebrating and collaborating with the folk who get their hands dirty. The brightest and most passionate wine lovers out there - the winemakers. These are the people who are on site, vintage in and vintage out, turning grapes into magic. And in working with Australia’s most talented winemakers, we are humbled to help see a wine come to life, from seedling to screwcap and everything in between. We’re talking honest and epic vino, from the best in the business. Which in Fanny’s case, is none other than the legendary Kilikanoon of, well, Clare riesling fame.
Made by Kevin Mitchell & the Kilikanoon team
Kilikanoon celebrated 20 years of winemaking by Kevin Mitchell in 2017, so it was a nice time to join them and create what their classic wine is: Clare riesling. Kilikanoon was named ‘Australian Winery of the Year’ and among the ‘Top 5 Wineries of the World’ by Germany’s prestigious Selection Magazine. No flash in the pan, they were named Halliday’s Winery of the Year in 2013. Kevin comes from a long line of vignerons, and his dad Mort even tended to Kilikanoon’s Golden Hillside suite of vineyards - including the eponymous Mort’s Block - for over 40 years. We also love the fact that they use the phrase ‘humble beginnings’ on their website.
Look, the wine’s lovely but we’re biased, so we’ll try to be objective here. If you’ve tried the 2016, it’s drier than that, and more focused, we think. It’s all Meyer lemon, waxy grapefruit, green apple and a little Vietnamese basil tweak. It’s fine, incisive, clear and definite, and ageworthy. Precise, even. I get excited about Fanny every year, but we think this year’s the one. Wineries around Clare are calling 2017 the best vintage since 2012, and they may be right. 2002, 2005, 2012, 2015, 2017... a roll call of saliva-inspiring rieslings just rolled through my head. So yes, get excited. And yes, again, we’re biased. But we do have a killer returns policy if you disagree.
Here’s Kevin Mitchell’s report on the 2017 Fanny:
“The fruit was sourced primarily from our Watervale vineyards with a little influence from Kevin’s Woodvale vineyard in the Skilly Valley. The Skilly vineyard is a very cool site and tends to be harvested up to four weeks later than our Watervale vineyards. Watervale soils are typically loam over limestone (i.e. Terra Rossa in structure) whilst the Skilly vineyard are more shale over clay. Watervale vineyards age between 20 – 40 years with Skilly around 11 years.
“Fruit is a combination of hand-picked and machine-picked parcels so we ensure it arrives at the winery in cool conditions, and then the fruit is bag-pressed and drained with no additional skin contact. We take a small amount of the first couple of pressing fractions to give some added weight and texture. The 2017 saw a long, cool ferment – about a month, in fact. The wine is technically dry but does contain a little retained fruit sugar, again to provide some juiciness and texture. But the wine is beautifully balanced by its linear natural acidity.
“Terrific vintage in 2017. High natural rainfall and cool ripening conditions slowed the whole process down resulting in fully matured fruit parcels, higher retained natural acidities, terrific poise, delicacy and overall freshness. It’s drinking well now but one that will really reward further cellaring.”
While Fanny belongs to all of us, she is arguably the vino baby of our wine buyer and resident rizza fiend John. I want to say he birthed her, but that sounds weird and the visuals are rather unpleasant. Sorry John. What I mean to say, is that through an acquaintance of a wine acquaintance, John and the Kilikanoon team came together (again, weird, sorry) to craft Fanny Limehead.
The brief? Make a really, really bloody good Clare riesling. Something that John could drink and describe as “swish”. Because that’s high praise in John-speak. The result? A really, really bloody good Clare riesling, of course. And the recipe only keeps getting better with each vintage.
However, the story of how Fanny Limehead came to adorn the wine label, is not so straightforward. There were two boys in the mofo Adelaide office, boy one was Adsy (our Art Director) and boy two was Andre (one of our co-founders). It was late at night. They’d already drank a bottle of pinot. It was a creative spitball kinda evening.
They’d settled on the riesling coming to life as a woman (a very beautiful one, at that) but couldn’t land on a character name. They drank more pinot. As the clock struck twelve a blustery wind blew open the office door and in strode a mysterious stranger. He uttered only two words “Mrs Limehead”. The wind fell, the door closed, and Adsy said “fanny” instead of another f-word expletive. And so the Queen was born, with glorious hair and excellent ankles et al.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Clare Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Riesling
- Serving Temp.
Vinomofo’s Collaboration Series wines are all about celebrating hand-picked makers. In working with the most talented winemakers, we’re always humbled to see a wine come to life, from the seedling of an idea to screwcap and everything in between. These bespoke projects let us to get our dream wines to you at the right price, using the strength of our relationships and the buying power of you, our tribe of good wine-loving mofos.
Riesling lovers need look no further. If there was ever a shrine to the rizza gods then it would be in the Clare. But go beyond the pristine, dry and steely whites that made the region world famous, and you’ll find some special reds worthy of attention. Shiraz and cabernet are among the frontrunners, with examples from Kilikanoon, Jim Barry, Leasingham, Tim Adams and Skillogalee regularly receiving top marks from Sir Halliday. There’s also some pretty smart grenache, cabernet franc and cabernet malbec coming out of the region too. So if you’re into plummy, well structured red wine styles, then you’ll find rich pickings here.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Thai-style fish cakes
- 500g firm white fish fillets (such as ling), coarsely chopped
- 1/2 cup fresh coriander leaves
- 35g (1/4 cup) cornflour
- 2 tbs fish sauce
- 2 tbs sweet chilli sauce
- 1 egg, lightly whisked
- 3 green shallots, ends trimmed, finely chopped
- 50g green beans, finely chopped
- 80ml (1/3 cup) vegetable oil
- Lime wedges, to serve
- Sweet chilli sauce, extra, to serve
- Herb & peanut salad
- 50g Woolworths fresh Asian salad mix
- 1/2 cup fresh coriander leaves
- 2 tbs roasted peanuts, chopped
- 2 tbs olive oil
- 2 tsp fresh lime juice
- Process the fish in a food processor until smooth. Add the coriander, cornflour, fish sauce, sweet chilli sauce and egg, and process until well combined.
- Move the fish mixture to a large bowl and add the shallot and beans, then stir until well combined. Heat the oil in a large frying pan over medium heat. Place 4 egg rings in the pan. Divide the fish mixture into 8 equal portions. Place the portions into an egg ring and begin cooking. Cook 4 minutes each side or until golden brown. Transfer to a plate lined with paper towel. Repeat with the remaining fish mixture.
- To make the herb & peanut salad, place the Asian salad mix, coriander, peanuts, oil and lime juice in a large bowl and gently toss until just combined.
- Divide the fish cakes and salad among serving plates. Serve with lime wedges and extra sweet chilli sauce.