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The nose shows aromas of grapefruit, green apple and lime blossom with a slight hint of petrol. Flavours of lemon and white flowers are concentrated on the palate. This wine is full-bodied with bright and zesty acidity.
Kanaan has 16.8 hectares of vineyard, of which 1.3 hectares are planted with Riesling. Due to the sandy soils, vines are planted on their own roots as there is no need for protection against phylloxera. The vines are trained in the upturned ‘L’ training system, where the cordon is kept close to the ground to facilitate vine burial. All vineyard work is done by hand as this training system is not suitable for mechanisation.
Winemaker Fang spent 12 years abroad, some of which were in Germany, where she acquired her love for Riesling. All of the grapes were hand picked and whole bunch pressed before the free-run juice is cold-soaked for 48 hours at 8-10°C. Fermentation took place in stainless-steel tanks which were temperature controlled to stay under 16°C. To ensure maximum freshness, the wine was bottled approximately three months following fermentation.