Kanta Riesling Museum Release 2015 sidney-wilcox and Austrian oak aging techniques

and Austrian oak aging techniques

was introduced in the late 1600's

weight or sheer enjoyment

nights retained acidity to give it balance and freshness

cloves and spice thrown into the mix as well

Kanta Riesling Museum Release 2015 sidney-wilcox and Austrian oak aging techniquesIn 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,