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Raudonasis sausas
This wine was fermented in open top concrete fermenters. The floating skins were punched down mechanically, every 2 hours during fermentation. After malolactic fermentation the wine was matured for 12 months in older 225L French oak barrels. The nose is filled with fresh juicy blackcurrant, black plums and black cherries. Underlying hints of bouquet garni and subtle oak spice add further complexity. The tannins are finely textured, which adds a sturdy framework to support the plush fruit core. Concentrated flavours of blackberries and black fruit, combined with a juicy savoury plush tomato note, creates a classic Stellenbosch Cabernet with a lengthy, dry finish.
Serve at 16-18°C with beef, game steaks and aged cheeses.
Kanonkop Winery is often referred to as South Africa’s Priemier Grand Cru Classe winery. The family winery, which has been handed down from generation to generation for more than 40 years, owns 100 hectares of vineyards on the slopes of Mount Simonsberg, where more than 50 years old Pinotage vines can be found. Here the productions are some of the best red wines in all of South Africa. Wine production is based on old traditions: most of the vineyards are not artificially irrigated, the wine is fermented in shallow wide concrete tanks and then matured in French oak barrels; and everything is done on the same farm.
