Winery Doornkraal - Kannaland Sauvignon Blanc

Winery DoornkraalKannaland Sauvignon Blanc

The Kannaland Sauvignon Blanc of Winery Doornkraal is a wine from the region of Western Cape.
This wine generally goes well with
The Kannaland Sauvignon Blanc of the Winery Doornkraal is in the top 0 of wines of Western Cape.

Details and technical informations about Winery Doornkraal's Kannaland Sauvignon Blanc.

Grape varieties
Region/Great wine region
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Marzemino

Supple and fruity reds with a clear ruby colour and melted tannins, on intense aromas of red fruits (cherry, raspberry), plum, violet, sweet spices and herbal notes. Round palate, fresh finish. Star of Trentino Marzemino DOC (notably in the Vallagarina valley, southern Trentino), celebrated by Mozart in Don Giovanni ("versa il vino, eccellente Marzemino!"). Also grown in Lombardy. Native Italian variety from the north-east.

Informations about the Winery Doornkraal

The winery offers 15 different wines.
Its wines get an average rating of 3.5.
It is in the top 10 of the best estates in the region
It is located in Western Cape

The Winery Doornkraal is one of of the world's greatest estates. It offers 14 wines for sale in the of Western Cape to come and discover on site or to buy online.

Top wine Western Cape
In the top 25000 of of South Africa wines
In the top 25000 of of Western Cape wines
In the top 350000 of wines
In the top 1500000 wines of the world

The wine region of Western Cape

Cradle of South African wine. Signature Chenin Blanc (Steen, 20%) in ample, fresh whites with notes of quince, yellow apple, honey and acacia flower, from crisp dry to sweet. Sharp, iodised Sauvignon Blanc (Walker Bay, Constantia), balanced Chardonnay. Reds: emblematic Pinotage with roasted aromas (coffee, plum, smoke), firm Cabernet Sauvignon, spicy Syrah.

The word of the wine: Extraction

All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.

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