Label
The highly acclaimed Frogmore Creek range is the pinnacle of our efforts; the ultimate combination in matching fitting varieties to true cool climate viticulture, following through with master winemaking.

璒 refers to ﲴy Grams Residual㵧ar, the usual amount of grape sugars remaining after ferment. The wine is made in the German Kabinett halbtrocken style; low alcohol, sweet fruit and refreshing acidity.

Wine
Fragrant lemon blossom creates the theme, flavours of citrus sherbet and fairy-floss balance with the cool climate acid structure. Went well with barbequed Tasmanian salmon. (Tasted 5th December, 2007)

Variety: 100% handpicked Riesling.
Region: 70% Relbia, Northern Tasmania (41ғ, 147ᒅ), 30% Cambridge, Southern Tasmania (42蒓, 147咅).
Yield: 10 - 12 tonnes per hectare (4.0 䮸 tonnes per acre).
Winemaking: De-stemmed, crushed and de-juiced with only slight pressure prior to cold-settling overnight. Inoculated ferment, controlled at 15൮til fruit/sugar/acid balance achieved, then stabilised.
Filtration: Cross-flow filtered to preserve fruit freshness.

Alcohol: 10.0 %
pH: 2.97
Total Acidity: 7.30 g/L
Residual sugar: 46 g/L

Awards: Best White of Show, Best Sweet Wine and Top Gold, 2008 Tasmanian Wine Show; Highly Commended, 2007 Sydney International Wine Competition; Bronze Medal, 2007 Tasmanian Wine Show; 96/100 Huon Hooke, Good Living, Sydney Morning Herald (02/26/2008); Bronze Medal, 2008 New World International Wine Competition (California); Silver Medal, 2008 San Diego International Wine Competition; Gold Medal, 2008 Riverside International Wine Competition (California); Gold Medal, 2008 Los Angeles Wine Competition; Bronze Medal, 2008 San Francisco Wine Competition; Gold Medal, 2008 Long Beach Grand Cru Wine Competition; 95 points James Halliday Australian Wine Companion 2009.

2006 vintage report
Budburst was hampered by very cool temperatures in August 2005, with snow falling on several vineyards across the state. This reduced both bunch size and numbers, moderating the final harvest yields. 2006 began warm and dry, ripening the grapes around three weeks earlier than average. Fruit for sparkling wine was picked in the first week of March, with the bulk of vintage over by early April. Grape quality was excellent, making wines with strong fruit character.

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