Kanta Museum Release Adelaide Hills Reisling 2015 x 6

Kanta Museum Release Adelaide Hills Reisling 2015 x 6Kanta Riesling by Egon Mller is a unique winemaking partnership where German tradition and precision meets the premium, cool climate fruit from the Adelaide Hills. Kanta partners, Egon Mller and Michael Andrewartha are pleased to announce the fifth release from this unique, cross cultural winemaking project. Since its inception in 2005 they have proudly watched Kanta come of age. The Argyle Vineyard is a high altitude Adelaide Hills site that sits

Kanta Riesling by Egon Müller is a unique winemaking partnership where German tradition and precision meets the premium, cool climate fruit from the Adelaide Hills. Kanta partners, Egon Müller and Michael Andrewartha are pleased to announce the fifth release from this unique, cross-cultural winemaking project. Since its inception in 2005 they have proudly watched Kanta come of age.

The Argyle Vineyard is a high altitude Adelaide Hills site that sits over
 400m above sea level and is flecked with traces of iron stone. Rejuvenated
 in 1999, the original plantings date back to the 1840s making them some of
 the oldest vines in South Australia.
 Growing season:
 A wet winter and mild spring provided a great start to the 2015 vintage.
 Spring was dry and led into a mild, dry summer with no disease, resulting
 in fruit with higher natural acidity, and incredible flavour and colour
 concentration.
 The 2015 vintage gave us a classic expression of Kanta Riesling that shows
 extraordinary flavour, purity of fruit and balance.
 Winemaking:
 Fruit was hand picked and whole bunch pressed, without any additions 
no so2, no enzyme etc. Free run juice was racked to tank for fermentation
 and allowed to continue to dryness before adding SO2.
 The wine rested on lees for 5 months in tank with weekly lees stirring,
 before filtration and bottling.
 Tasting Notes:
 In the glass this wine has a beautiful gold tinge. The bouquet reveals
 delicate floral aromatics, hints of honeysuckle, with underlying notes of
 green-skinned pears. On first taste, there are vibrant citrus flavours backed
 by an intriguing textural structure developed from pre-ferment cold
 soaking on skins, extended maturation on lees and wild yeast fermentation.
 This wine reveals more and more as it develops in the glass, with a delicate
 nuttiness, notes of baked pear, and candied fruit peel.

PH: 3.09
 TA: 6.3g/l
 Residual Sugar: 3.3g/l
 Alcohol: 11.9