Attractive deep plum, with scented aromas of red currants, black cherry, strawberry confit, nutmeg, and wood spice. The palate is medium to full-bodied and opulent, with finely textured tannins and flavors of red pastille sweets, bright cherries, with hints of nutmeg, oak spice, and dark chocolate. The acidity balances the fruit and wood components, adding a sparkle of freshness to the red and black fruit finish.
Fermentation took place in open-top concrete fermenters at 280C. The floating skins were punched down mechanically, every 2 hours during fermentation. The juice was drawn off the skins after 3 days. After malolactic fermentation, the wine was matured for 12 months in 2nd and 3rd fill 225L French Nevers oak barrels.
Winemaker: Abrie Beeslaar
Winemaker: Abrie Beeslaar
Kanonkop is a fourth-generation family estate, which was originally purchased by JW Sauer, a cabinet member in the parliament of the Union of South Africa. Kanonkop Estate is situated on the lower slopes of the Simonsberg Mountain in the Stellenbosch Region of the Cape. It is between Stellenbosch and Paarl on the R44 and falls in a ward called Simonsberg, more commonly known as the “red wine bowl” of South Africa. It has earned a reputation both at home and abroad as an area producing the best wines in the country. Besides the solid foundation on which the estate’s winemaking principles are based, it is also blessed with ideal soils, cool sea breezes and long summer days, creating the perfect climate for growing grapes.
