Lily Farm Frontignac

{Awards Tally}

Gold Medals 3
Silver Medals 4
Bronze Medals 12

{Tasting Notes}

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Vineyard Range Lily Farm Frontignac

{THE FRUIT}

Lily Farm is the vineyard in front of Grant Burge’s home near Tanunda, and was planted some 30 years ago. The 2008/09 growing season saw average rainfalls throughout the year with a warm October and extreme heat just prior to vintage beginning. The warm temperature and lower levels of subsoil moisture saw the crops with lower yields than average. The fruit was handpicked at 11.5° Baume, just prior to full ripening, to ensure a high intensity of natural acidity to balance the sweetness of the fruit.

{THE WINEMAKING}

The frontignac grape is one which typifies the wine made from it, with a distinctive fruity grape flavour. To ensure maximum freshness and delicacy after crushing, only the free run juice was used. The juice was settled and chilled for 48 hours prior to racking and the addition of yeast. The fermentation was stopped and yeast lees removed when the wine has reached the desired sugar level, so the wine still finishes crisp, which Grant believes is the most important aspect of this wine style.

{THE COMMENTS}

The 2009 Frontignac is pale straw in colour with a slight green hue. Striking varietal aromas of florals and musk burst from the glass nestled with elegant tangerine and citrus tones. The palate is a mouth filling display of similar flavours with tangerine and mandarin citrus and the crisp acid finish is the perfect balance to the sweetness. This delicate wine is slightly sweet with fruity flavours of lemon and limes; has a cleansing, refreshing acid finish, and is excellent as an aperitif. It can also be enjoyed with a dessert of fresh fruits, and is particularly suited to vintage cheeses.

{THE REVIEWS}

(at first wine in range)

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