Kanonkop Cabernet Sauvignon 2019

Original price was: £39.95.Current price is: £35.95. incl. VAT

12 in stock

The Kanonkop Cabernet Sauvignon 2019 displays complex aromas of black berry, cassis, tobacco with cedar and oak spice. The palate is supple and mouth filling – with concentrated black fruit supported by oak spice, roasted nuts and a hint of fresh fynbos. The tannins are firm yet well-knit and integrated.

96/100 Tim Atkin MW SA Report 2023
5 stars (95/100) – Platter’s Guide 2024
97/100 – Decanter Awards
98/100 Deano da Vino – Holy Moly this is vintage and production is near perfection, tight, complex, layered and just keeps drawing you!

FOOD PAIRING
All types of steak | Slow-cooked venison | Braised beef short ribs | Rosemary lamb shanks | Matured hard cheeses | Oxtail

VINTAGE CONDITIONS The carry-over effect of the previous three year’s drought is still visible in this vintage, despite the higher rainfall during the season. The resulting crop was smaller, but of high quality. Despite the relative low water stress, the cool weather contributed to smaller berries and less irrigation was needed this growing season.

WINEMAKING / MATURATION Fermentation took place in open top concrete fermenters at 29C. 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.

Kanonkop Cabernet Sauvignon 2019

Original price was: £39.95.Current price is: £35.95. incl. VAT

12 in stock

The Kanonkop Cabernet Sauvignon 2019 displays complex aromas of black berry, cassis, tobacco with cedar and oak spice. The palate is supple and mouth filling – with concentrated black fruit supported by oak spice, roasted nuts and a hint of fresh fynbos. The tannins are firm yet well-knit and integrated.

96/100 Tim Atkin MW SA Report 2023
5 stars (95/100) – Platter’s Guide 2024
97/100 – Decanter Awards
98/100 Deano da Vino – Holy Moly this is vintage and production is near perfection, tight, complex, layered and just keeps drawing you!

FOOD PAIRING
All types of steak | Slow-cooked venison | Braised beef short ribs | Rosemary lamb shanks | Matured hard cheeses | Oxtail

VINTAGE CONDITIONS The carry-over effect of the previous three year’s drought is still visible in this vintage, despite the higher rainfall during the season. The resulting crop was smaller, but of high quality. Despite the relative low water stress, the cool weather contributed to smaller berries and less irrigation was needed this growing season.

WINEMAKING / MATURATION Fermentation took place in open top concrete fermenters at 29C. 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.

Kanonkop Cabernet Sauvignon 2019

Original price was: £39.95.Current price is: £35.95. incl. VAT

12 in stock

The Kanonkop Cabernet Sauvignon 2019 displays complex aromas of black berry, cassis, tobacco with cedar and oak spice. The palate is supple and mouth filling – with concentrated black fruit supported by oak spice, roasted nuts and a hint of fresh fynbos. The tannins are firm yet well-knit and integrated.

96/100 Tim Atkin MW SA Report 2023
5 stars (95/100) – Platter’s Guide 2024
97/100 – Decanter Awards
98/100 Deano da Vino – Holy Moly this is vintage and production is near perfection, tight, complex, layered and just keeps drawing you!

FOOD PAIRING
All types of steak | Slow-cooked venison | Braised beef short ribs | Rosemary lamb shanks | Matured hard cheeses | Oxtail

VINTAGE CONDITIONS The carry-over effect of the previous three year’s drought is still visible in this vintage, despite the higher rainfall during the season. The resulting crop was smaller, but of high quality. Despite the relative low water stress, the cool weather contributed to smaller berries and less irrigation was needed this growing season.

WINEMAKING / MATURATION Fermentation took place in open top concrete fermenters at 29C. 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.

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