Technical Analysis
As with all Kanonkop wines, Kadette Cape Blend is both produced and bottled at Kanonkop.
Tasting note
A blend of 43% Pinotage, 33% Merlot, 22% Cabernet Sauvignon, 2% Cabernet Franc. Crimson red in colour, with complimenting aromas of raspberries, dark cherries, black plums, cinnamon, and all spice. Supple, elegant tannins supported by fresh acidity which is balanced with an explosion of fruit on the palate. Juicy flavours of red and black fruits, and a hint of chocolate, all which lingers on the finish.
Vintage conditions
The preceding winter had sufficient rain and cold units. Throughout the harvesting period the weather remained favourable, with relatively warm days, no significant heatwaves and cool night temperatures.
Vinification details
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 – 5 days. After malolactic fermentation the wine was matured for 12 months in 2nd and 3rd fill 225L French Nevers oak barrels.
Technical Analysis
As with all Kanonkop wines, Kadette Cape Blend is both produced and bottled at Kanonkop.
Tasting note
A blend of 44% Pinotage, 29% Merlot, 25% Cabernet Sauvignon, 2% Cabernet Franc. Vibrant crimson hues, with complimenting aromas of raspberries, dark cherries, plums, cinnamon and cloves. Supple, elegant tannins and a fresh seam of acidity are beautifully balanced with a vibrant explosion of fruit on the palate. Juicy flavours of red and black fruits, and a hint of chocolate, dominate the lengthy finish.
Vintage conditions
The carry-over effect of the previous three year’s drought was still visible in this vintage, despite the higher rainfall during the season, and it delivered a smaller crop, but of high quality. Despite the relative low water stress, the cool weather contributed to smaller berries, and less irrigation was needed in this growing season.
Vinification details
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 – 5 days. After malolactic fermentation the wine was matured for 12 months in 2nd and 3rd fill 225L French Nevers oak barrels.
Technical Analysis
As with all Kanonkop wines, Kadette Cape Blend is both produced and bottled at Kanonkop.
Tasting note
The bright ruby colour of this wine is complemented on the nose by attractive aromas of redcurrants, cherries, spice and a touch of mocha. The palate is lively and fresh, with succulent raspberry flavours supported by a firm, yet silky tannin structure. Savoury notes persist on the lengthy finish. A blend of 37% Pinotage, 33% Cabernet Sauvignon, 26% Merlot, 3% Cabernet Franc and 1% Petit Verdot.
Vintage conditions
A dry summer with warm days and consistently cool nights to ensure good ripening.
Vinification details
Once pressed, the juice spent 3-5 days on skins in open fermentors at 28°C, being punched manually every 2 hours. Post-fermentation the wine spent 12 months in 2nd- and 3rd-fill 225L French Nevers barrels.
Technical Analysis
As with all Kanonkop wines, Kadette Cape Blend is both produced and bottled at Kanonkop.
Tasting note
A deep ruby red colour, with notes of blackcurrant, tealeaf and vanilla spice on the nose, which follows through to the palate. A well-balanced structure with fresh acidity and a dry, appetising finish. A blend of 37% Pinotage, 36% Cabernet Sauvignon, 25% Merlot and 2% Cabernet Franc.
Vintage conditions
2017 was a very dry and hot growing season which resulted in lower yields.
Vinification details
Once pressed, the juice spent 3-5 days on skins in open fermentors at 28°C, being punched manually every 2 hours. Post-fermentation the wine spent 12-14 months in 2nd- and 3rd-fill 225L French Nevers barrels.
Technical Analysis
As with all Kanonkop wines, Kadette Cape Blend is both produced and bottled at Kanonkop.
Tasting note
A deep ruby red colour, with notes of blackcurrant, tealeaf and vanilla spice on the nose, which follows through to the palate. A well-balanced structure with fresh acidity and a dry, appetising finish. A blend of 38% Cabernet Sauvignon, 33% Pinotage, 23% Merlot and 6% Cabernet Franc.
Vintage conditions
2016 saw a very dry and hot growing season which resulted in lower yields.
Vinification details
Once pressed, the juice spent 3-5 days on skins in open fermentors at 28°C, being punched manually every 2 hours. Post-fermentation the wine spent 12-14 months in 2nd- and 3rd-fill 225L French Nevers barrels.
