R1,200.00
Tasting Notes:
Sun-flecked gold in colour. Beautiful and intriguing nose of stewed quince, toasty vanillin’s, stone fruit and spice. Palate reflects the nose while simultaneously enriching it with a perceptive sweetness, balanced acidity and integrated oak tannins. The KCB is a rich and rewarding wine with a long finish reminiscent of toasted hazelnuts and nougat.
Kanu KCB was made with minimal interference, including natural fermentation and as such, harmless crystals may precipitate in the bottle over time.
Suggested Food Pairing:
Serve at 12 – 15°C. The KCB pairs well with classical spicy dishes, grilled Langoustines or a mussel hotpot.
Winemaking Practice:
The grapes were picked at optimal ripeness, with a small percentage of botrytis infection and some raisins, both attributing to the wines distinctive flavour nuances. The grapes were carefully hand sorted before being whole bunch pressed and allowed to settle overnight in tank. The following day the juice was racked off its heavy lees into barrels. A small quantity of fine lees was added to the barrels to provide nutrients and aid in the natural fermentation process. During the maturation the barrels were rolled once a week to ensure constant contact between wine and lees, gaining complexity in the process. The wine matured in oak barrels for eleven months before light filtration and bottling.
The wine was matured in 30% new oak (400 L), the balance being seasoned barrels. The barrels used were majority French oak, with a small portion matured in Hungarian oak (400 L).
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