Kanta Riesling 2014
Kanta Riesling is the love child of the brilliant marriage between old world experience and new world terrior. This partnership includes the world famous German winemaker Egon Muller and the brilliant Michael Andrewartha from East End Cellars in Adelaide Hills. After travelling the country in search of the perfect fruit and facilities they fell in love with the high altitude fruit from Balhannah in the Adelaide Hills and its proximity to the winery and bottling fascilities.
Over the duration of his monumental winemaking journey in Australia Egon’s knowledge has increased exponentially and has led him to develop the theory that the key to making great Australian Riesling lies within the skin of the fruit. He has noticed that the skin of the grapes in Australia is much thicker than that of the grapes in Germany. This led to the decision to move to a higher altitude which brought them to Echuanga 13 kilometers up the road from Balhannah. Euchanga is one of the vineyard to be planted in South Australia which dates back to the 1840s and the Riesling vineyards being rejuvenated in 1999.
The grapes are cold soak for eight hours and then fermented using indigenous yeast. The wines are then held in stainless steel tanks with the lease for six months before bottling. After bottling wines are held for 12 months before being released. These wines are bone dry, fresh with a great texture. These wines are perfect for aging but also delicious now. Pair with a variety of Asian food and spicy dishes.
Cuvee Le Bec 2015
After years of a successful musical career Tom and Judy Beckmen along with their son created Beckmen Vineyards in Los Olivos in the Santa Ynez Valley California. The winery estates consist of two vineyard sites with two different soil composition. Ballard Canyon is the family’s certified biodynamic vineyard which lies to the west and is made up of clay and clay loam with a limestone subsoil. This is similar to the soils of the Cote Rotie and Chateauneuf du Pape. The Winery Estate is to the east of Ballard Canyon and is lower in elevation thus making it warmer.
The Cuvee le Bec is made of 43% Grenache, 35% Syrah, 14% Mouvedre and 8% Counoise. Harvesting at Beckmen begins in September and runs through to mid-November. Grapes are hand harvested at nights to ensure that they are picked at the lowest temperature when grapes are the most flavorful. Less than 10-12 tons of grape per day is harvested as only the ripest grapes get picked. Wines are made in small lots then blended for depth and complexity. The Cuvee le Bec has bright red fruit, spices and hints of black pepper flavors on the nose. The brightness and freshness of the fruit extends to the palette giving the wine great length and making the wine very approachable. Enjoy this wine as temperatures lower with roasted pork chops and a mountain of oven baked herb potatoes.