Technical Analysis
Making up 50% of all plantings, Kanonkop's Pinotage vines have been retained as bush vines to provide optimum sunlight and therefore maximum ripeness.
Tasting note
Deep purple red colour. A bright, enticing nose of cherries, red and black plums, cinnamon and nutmeg. The palate is packed with cherries, black plums, liquorice, cedar and layers of baking spices. Medium bodied with juicy fruit, refreshing, balanced acidity, fine grained tannins and a long satisfying finish.
(magnums available - enquire for vintage)
Vintage conditions
A cold and sufficiently wet winter built up strong reserves for the growing season. A warmer August lead to early budding. Ripening conditions were good, with harvest starting 10 days early. This vintage produced wines that are elegant and age-worthy.
Vinification details
Fermentation took place in open top concrete fermenters at 28C. 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.
AWARDS
Tim Atkin MW: 92 pts
Technical Analysis
Making up 50% of all plantings, Kanonkop's Pinotage vines have been retained as bush vines to provide optimum sunlight and therefore maximum ripeness.
Tasting note
Deep purple red colour. A bright, enticing nose of cherries, red and black plums, maraschino cherries, cinnamon and nutmeg. The palate is packed with ripe cherries, black plums, mulberries, orange zest, blackberries, liquorice, cedar and layers of baking spices. Medium bodied with juicy fruit, refreshing, balanced acidity, fine grained tannins and a long satisfying finish.
(magnums available - enquire for vintage)
Vintage conditions
Warmer periods during the start of the winter resulted in some un-even budding, flowering and fruit set. The moisture levels in the soils were satisfactory throughout the growing and ripening phase, and very little moisture stress was noticeable on the vines. The ripening conditions during January and February were excellent with a late start to the 2023 harvest. This vintage produced elegant wines with softer tannin structures that will make them accessible and drinkable from an earlier age.
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 days. After malolactic fermentation the wine was matured for 12 months in 2nd and 3rd fill 225L French Nevers oak barrels.
AWARDS
Tim Atkin MW: 92 pts
Platter: 90 pts
Wine Advocate: 90 pts
Technical Analysis
Making up 50% of all plantings, Kanonkop's Pinotage vines have been retained as bush vines to provide optimum sunlight and therefore maximum ripeness.
Tasting note
Bright purple red in colour. A bold, enticing nose of cherries, red and black plums, strawberry coulis, vanilla, cinnamon and allspice. The palate is packed with juicy, rasberries, plums, cranberries, milk chocolate, cedar and layers of baking spices. Medium bodied with refeshing, balance
Vintage conditions
2022 was the latest vintage in the past 25 years, about 2 weeks later than normal. A proper cold winter with enough rain resulted in budbreak that was 2 weeks late. The earlier part of the season was quite cool, with December showing lower maximum and minimum temperatures. January was more moderate with a couple of hot days. The slow ripening conditions resulted in concentrated fruit development and palate weight.
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 days. After malolactic fermentation the wine was matured for 12 months in 2nd and 3rd fill 225L French Nevers oak barrels.
AWARDS
Tim Atkin MW: 92 pts
Technical Analysis
Making up 50% of all plantings, Kanonkop's Pinotage vines have been retained as bush vines to provide optimum sunlight and therefore maximum ripeness.
Tasting note
Attractive deep plum, with scented aromas of red currants, black cherry, strawberry confit and nutmeg and wood spice. The palate is medium-full bodied and opulent, with finely textured tannins and flavours of red pastille sweets, bright cherries and a hint of nutmeg oak spice and dark chocolate. The fresh acidity is in balance with the fruit and oak
Vintage conditions
Warmer periods during the latter part of the winter resulted in some un-even budding, flowering and fruit set. The moisture levels in the soils were satisfactory throughout the growing and ripening phase, and very little moisture stress was noticeable on the vines. The late start to the 2021 harvest was one of the distinguishing hallmarks of this vintage. The cooler growing conditions of the 2021 vintage produced elegant wines with softer tannin structures that will make them accessible and drinkable from an earlier age.
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 days. After malolactic fermentation the wine was matured for 12 months in 2nd and 3rd fill 225L French Nevers oak barrels.
AWARDS
Tim Atkin MW: 92 pts
Technical Analysis
Making up 50% of all plantings, Kanonkop's Pinotage vines have been retained as bush vines to provide optimum sunlight and therefore maximum ripeness.
Tasting note
Attractive deep plum, with scented aromas of red currants, black cherry, strawberry confit and nutmeg and wood spice. The palate is medium-full bodied and opulent, with finely textured tannins and flavours of red pastille sweets, bright cherries and a hint of nutmeg oak spice and dark chocolate. The acidity is in balance with the fruit and wood components and adds a sparkle of freshness to the red and black fruit flavours 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 days. After malolactic fermentation the wine was matured for 12 months in 2nd and 3rd fill 225L French Nevers oak barrels
