Kevin Mitchell and the Kilikanoon team are old friends now, and 2018 follows the lead of the brilliant 2017. Purity of fruit, clarity of flavour - a heavenly party starter, and always the last to leave.
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 seventh 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 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 ’18 is here.
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.
Fanny 2018 is generous but fine, fleshy and floral. Lime and grapefruit flesh, lemon pith, mango skin, redcurrant even. Less green apple than the 2017, but more florals. Hints of jasmine, a light herbaceousness, just a flake of macadamia brioche. Fresh but fulsome, like a torrent of citrus happiness poured through a slippery, narrow funnel and honing to a fine point. Precision is a perennial hallmark.
Remember: it’s not your fault. You can’t help falling in love with Fanny.
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.
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...
Spinach, leek and goat's cheese tarts
- 2 tablespoons olive oil
- 1 leek, trimmed, thinly sliced
- 60g baby spinach leaves, large leaves chopped
- 3 sheets frozen ready-rolled shortcrust pastry, partially thawed
- 1 eggwhite
- 75g goat's cheese
- 1 egg, lightly beaten
- 1/4 cup thickened cream
- Preheat oven to 200°C. Heat oil in a frying pan over medium-low heat until hot. Add leek. Cook, stirring often until softened. Add spinach. Cook until just wilted. Remove from heat. Set aside to cool.
- Using a 6.5cm (diameter) round cutter, cut 8 rounds out of each sheet of pastry. Use pastry to line 2, 12 x 1 1/2-tablespoon capacity patty pans. Brush pastry lightly with eggwhite. Bake until light golden.
- Spoon leek mixture into tart cases. Crumble over goat's cheese. Whisk egg, cream, and salt and pepper together in a jug. Carefully pour egg mixture over goat's cheese. Bake for 15 minutes. Serve warm or at room temperature.