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Kanonkop Cabernet Sauvignon 2016 - SPECIAL OFFER

Kanonkop Cabernet Sauvignon 2016 - SPECIAL OFFER

£37.95
£44.95 £37.95
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VINTAGE CONDITIONS

The cold weather arrived late, with below average rainfall resulting in low soil moisture and dam levels .The budburst period was very dry, placing a lot of strain on the vines and causing a reduction in the amount of berries per bunch and the resulting crop size. Very warm and dry during the harvest period, with minimal wind damage and disease.

WINEMAKING / MATURATION

Fermentation took place in open top concrete fermenters at 290C. The floating skins were punched down by hand, every 2 hours during fermentation. The juice was drawn off the skins after 5 days. After malolactic fermentation the wine was matured for 24 months in 50% new and 50% second fill 225L French Nevers oak barrels.

TASTING NOTES

A classic Simonsberg Cabernet, exuding a sense of coolness, despite the warm vintage conditions. A perfumed nose filled with notes of blackcurrants, fennel, cigar box, tea leaf and “fynbos” shrub. The palate is delicate and fresh, with an austere old-world charm about it. Grainy tannins compliment the earthy profile, with subtle hints of liquorice on the lengthy finish.

SPECIAL OFFER: Was £44.95 now £37.95!
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About the wine

Producer:

Kanonkop Wine Estate

Winemaker:

Abrie Beeslaar

Grapes:

Cabernet Sauvignon

Closure:

Cork

Country:

South Africa

Type:

Full bodied red wine

Region:

Stellenbosch

Style:

Full bodied red wine

Vintage:

2016

Colour:

Deep ruby red

Alcohol:

14.37%

Body:

Full bodied

Oak:

French

Blend:

Cabernet Sauvignon 100%

Tasting Notes:

This 5-star rated classic Simonsberg Cabernet, exuding a sense of coolness, despite the warm vintage conditions. The palate is delicate and fresh, with an austere old-world charm about it. Grainy tannins compliment the earthy profile, with subtle hints of liquorice on the lengthy finish.

Bouquet:

A perfumed nose filled with notes of blackcurrants, fennel, cigar box, tea leaf and “fynbos” shrub.

Maturation:

Fermentation took place in open top concrete fermenters at 29oC. The floating skins were punched down by hand, every 2 hours during fermentation. The juice was drawn off the skins after 5 days. After malolactic fermentation the wine was matured for 24 months in 50% new and 50% second fill 225L French Nevers oak barrels.

Ageing Potential:

20 years