Kanonkop Estate Cabernet Sauvignon 2016
Extremely warm and dry, with below average rainfall and cold units during the preceding winter. During ripening the night time temperatures were cooler than normal, resulting in good acid and flavour development. A challenging vintage that produced sound, concentrated wines.
WINEMAKING / MATURATION
Fermented in open top concrete fermenters at 28 0C. The floating skins were punched down by hand, every 2 hours during fermentation. The juice was drawn off the skins after 3 days. After malolactic fermentation the wine was matured for 16 months in 80% new and 20% second fill 225L French Nevers oak barrels.
Intense purple hues. The nose is beautifully aromatic, with scented aromas of red currants, macerated cherries and cinnamon spice. The palate displays a silky tannin structure, backed by a fine seam of acidity. Subtle vanilla undertones from the integrated oak profile are juxtaposed against a fruit explosion of wild bramble, plums and black berries. An elegant wine with lingering flavours of juicy, dark plums on the finish.