Cabernet Sauvignon, Kanonkop
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 nose of dark aromas of black berry, cassis, tobacco with cedar and oak spice. The palate is supple and mouth filling – with concentrated black fruit supported by oak spice, roasted nuts and a hint of fresh fynbos. The tannins are firm yet well-knit and integrated.
Technical analysis
ALCOHOL
14.8 %
RESIDUAL SUGAR
2.7 g/L
pH
3.78
ACIDITY
5.2 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
Simonsberg-Stellenbosch
VEGETARIAN
Yes
VEGAN
Yes
Vintage conditions
Winter rainfall was higher than the previous two winters. Irregular temperatures from winter until the flowering period, together with cool growing conditions, led to great variations in the vineyards. The cool weather and regular rain showers led to less water stress for the vines during ripening. Harvest time was characterised by regular rain showers.
Vinification details
Fermentation took place in open top concrete fermenters at 29°C. The floating skins are punched down by hand, every 2 hours during fermentation. The juice was drawn off the skins after 5 days. After malolactic fermentation the wine was matured for 24 months in 50% new and 50% second fill 225L French Nevers oak barrels.
Contact us to discuss
Cabernet Sauvignon, Kanonkop
A wine made to last, Kanonkop's Cabernet Sauvignon will benefit from further bottle maturation of up to 20 years from the vintage date.
Dark and brooding, with intricate aromas of oak spice, black berry coulis, graphite powder, tilled earth, wet tobacco and chai tea. The palate is luxurious and elegant, with layered flavours of blackcurrants, morello cherries, crunchy raspberries and dark coffee beans, all of which are framed against a sturdy, yet delicate latticework of finely grained tannins. A wine filled with poise and precision.
Technical analysis
ALCOHOL
14.9 %
RESIDUAL SUGAR
2.7 g/L
pH
3.47
ACIDITY
6.3 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
Simonsberg
VEGETARIAN
Yes
VEGAN
Yes
Vintage conditions
The preceding winter was the 3rd dry one in a row, with less rain than the previous one and warmer day and night temperatures. A warm spring resulted in early budding. Regular rain showers during flowering and berry set, with a high presence of pests. The picking season was very dry with limited water for irrigation, but with cooler nigh-time temperatures during February.
Vinification details
Fermentation took place in open top concrete fermenters at 290C. The cap is punched down by hand, every 2 hours during fermentation. The juice was drawn off the skins after 5 days. After malolactic fermentation the wine was matured for 24 months in 50% new and 50% second fill 225L French Nevers
oak barrels.
Contact us to discuss
Cabernet Sauvignon, Kanonkop
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 classic Simonsberg Cabernet, exuding a sense of coolness, despite the warm vintage conditions. A perfumed nose filled with notes of blackcurrants, fennel, cigar box, tea leaf and fynbos shrub. The palate is delicate and fresh,
with an austere old-world charm about it. Grainy tannins complement the earthy profile, with subtle hints of liquorice on the lengthy finish.
Technical analysis
ALCOHOL
14.4 %
RESIDUAL SUGAR
2.6 g/L
pH
3.40
ACIDITY
5.9 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
The cold weather arrived late, with below average rainfall resulting in low soil moisture and dam levels. The budburst period was very dry, placing a lot of strain on the vines and causing a reduction in the amount of berries per bunch and the resulting crop size. The weather was very warm and dry during the harvest period, with minimal wind damage and disease.
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 225L barrels.
Contact us to discuss
"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 MWCabernet Sauvignon, Kanonkop
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.
Contact us to discuss
... scented, leafy and refined, with tobacco pouch and wild herb aromas and some of the cool elegance of the 2014 vintage.
Tim Atkin MWCabernet Sauvignon, Kanonkop
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.
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 MWCabernet Sauvignon, Kanonkop
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.
Contact us to discuss