Home / Wines / Cabernet Sauvignon, Kanonkop

Kanonkop

"In a great vintage, Cabernet can stand by itself," according to Abrie Beeslaar, and 2015 is certainly up there with the very best of them.

Tim Atkin MW

A wine made to last, Kanonkop's Cabernet Sauvignon will benefit from further bottle maturation of up to 20 years from the vintage date.

A complex and serious wine showing layered aromas of cedar wood, blackcurrants, blueberries, tea leaves and graphite on the nose. Subtle oak spice and savoury notes add further complexity. The palate is rich and full bodied, with pin-point balance between fruit and oak. The elegant and refined tannin structure is supported by intense flavours of cassis, cured meat and tomato stew. A lingering finish completes a true Cape classic wine!

Technical analysis

ALCOHOL

14.7 %

RESIDUAL SUGAR

2.8 g/L

pH

3.52

ACIDITY

6.3 g/L

ORIGIN

South Africa

WINEMAKER

Abrie Beeslaar

VARIETY

Cabernet Sauvignon

TIME IN OAK

24 months

SULPHUR

Total: 95 Free: 30

MALOLACTIC FERMENTATION

Yes

CLOSURE

Cork

BOTTLE SIZE

75cl

REGION

Stellenbosch

VEGETARIAN

Yes

VEGAN

Yes

Vintage conditions

A warm, dry winter with hot days during the picking season.

Vinification details

Fermentation took place in open fermenters at 29°C, with 5 days on skins and the cap punched down manually every 2 hours. Post fermentation, the wine spent 24 months in 60% new and 40% second-fill French Nevers barrels.

Awards

Platter: 5*
Tim Atkin MW: 94 pts
Vinous: 92 pts

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

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... scented, leafy and refined, with tobacco pouch and wild herb aromas and some of the cool elegance of the 2014 vintage.

Tim Atkin MW

A wine made to last, Kanonkop's Cabernet Sauvignon will benefit from further bottle maturation of up to 20 years from the vintage date.

A dense full-bodied Cabernet Sauvignon showing notes of supple blackcurrant, black plum, cedar wood and spice. These follow onto the palate with additional characteristics of pencil shavings, tea leaf and molasses, balanced with a good acidity, integrated, ripe tannins and a lingering finish.

Technical analysis

ALCOHOL

14.2 %

RESIDUAL SUGAR

2.0 g/L

pH

3.57

ACIDITY

5.3 g/L

ORIGIN

South Africa

WINEMAKER

Abrie Beeslaar

VARIETY

Cabernet Sauvignon

TIME IN OAK

24 months

MALOLACTIC FERMENTATION

Yes

CLOSURE

Cork

BOTTLE SIZE

75cl

REGION

Stellenbosch

VEGETARIAN

Yes

VEGAN

Yes

Vintage conditions

2014 experienced a cold and wet winter with some warmer days during the harvest.

Vinification details

Fermentation took place in open fermenters at 29°C, with 5 days on skins and the cap punched down manually every 2 hours. Post fermentation, the wine spent 24 months in 50% new and 50% second-fill French Nevers barrels.

Awards

Tim Atkin MW: 94 pts

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

Have a trade enquiry?
Contact us to discuss

Generally among the top varietal Cabernets in South Africa [...] this is a serious, densely structured red that’s built to age in bottle.

Tim Atkin MW

A wine made to last, Kanonkop's Cabernet Sauvignon will benefit from further bottle maturation of up to 20 years from the vintage date.

A dense full-bodied Cabernet Sauvignon showing notes of supple blackcurrant, black plum, cedar wood and spice. These follow onto the palate with additional characteristics of pencil shavings, tea leaf and molasses, balanced with a good acidity, integrated, ripe tannins and a lingering finish.

Technical analysis

ALCOHOL

14.4 %

RESIDUAL SUGAR

3.2 g/L

pH

3.49

ACIDITY

6.1 g/L

ORIGIN

South Africa

WINEMAKER

Abrie Beeslaar

VARIETY

Cabernet Sauvignon

TIME IN OAK

24 months

SULPHUR

Total: 106 Free: 41

MALOLACTIC FERMENTATION

Yes

CLOSURE

Cork

BOTTLE SIZE

75cl

REGION

Stellenbosch

Vintage conditions

The 2013 vintage experienced a long, cold and wet winter with a slow and steady ripening period, very strong winds at the end of November and welcomed rain at the beginning of February.

Vinification details

Fermentation took place in open fermentors at 28°C, with 5 days on skins and the cap punched down manually every 2 hours. Post fermentation, the wine spent 24 months in 50% new and 50% second-fill French Nevers barrels.

Awards

Tim Atkin MW: 93 pts

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

Have a trade enquiry?
Contact us to discuss