KANONKOP
Kadette Pinotage 2017
100% Pinotage
RSD 2,340
AWARDS
91 Points - Tim Atkin MW, Best of South Africa (for 2014 Vintage)
88 Points - Neal Martin (for 2016 Vintage)
VINEYARDS
Decomposed granite and Hutton soils
WINEMAKING
Fermentation took place in open concrete fermenters at 28C. Cap was punched manually every 2 hours and was the juice drawn off the skins after 3 days. Matured for 12 months in 2nd and 3rd fill French oak.
TASTING NOTES
A deep purple-red color with a bright rim. This Pinotage offers notes of raspberry, strawberry and red cherry which is balanced by characteristics of sweet spice, plum, red currant and supple tannins.
TECHNICAL INFORMATION
Region: Stellenbosch, South Africa
Alcohol: %14.5
Total Acidity: 6.10 g/l
pH: 3.39
Residual sugar: 3.40
KANONKOP
Kadette Cape Blend 2017
37% Pinotage, 36% Cab.Sauv., 25% Merlot, 2% CF
RSD 2,520
AWARDS
91 Points - Tim Atkin MW (for 2015 vintage)
90 Points - Wine Enthusiast (for 2015 vintage)
89 Points - Wine Spectator (for 2014 Vintage)
VINEYARDS
Decomposed granite and Hutton soils.
WINEMAKING
3 to 5 days on skins in open fermenters at 28C cap punched manually every 2 hours. Maturation 12-14 months in 2nd and 3rd fill 225 liter French Never barrels.
TASTING NOTES
A deep purple-red color with notes of blackcurrant, tea leaves and vanilla spice on the nose, which follows to the palate. A well balanced structure with fresh acidity and dry appetizing finish. This wine will keep developing in the bottle for the next 7-10 years.
TECHNICAL INFORMATION
Region: Stellenbosch, South Africa
Alcohol: %14.3
Total Acidity: 5.50 g/l
pH: 3.55
Residual sugar: 3.10
KANONKOP
Estate Cabernet Sauvignon 2013
100% Cabernet Sauvignon
RSD 5,090
AWARDS
92 Points - James Suckling (for 2013 Vintage)
93 Points - Tim Atkin MW, Best of South Africa (for 2012 Vintage)
92 Points - Neal Martin from Robert Parker’s Wine Advocate (for 2012 Vintage)
91 Points - Wine Spectator (for 2011 Vintage)
Gold Medal - IWSC 2015 (for 2012 Vintage)
VINEYARDS
Decomposed granite, Hutton and Clovelly soils.
WINEMAKING
5 days on skins in open fermenters at 28C. Cap was punched manually every 2nd hour. Matured for 24 months in 50% new 225 lit French Nevers, with 50% second fill.
TASTING NOTES
A dense full bodied Cabernet Sauvignon showing notes of supple blackcurrant, black plum, cedar wood and spice which follows on to the palate. The palate offers additional characteristics of pencil shavings, tea leaf and molasses, its balance with a good acidity and integrated ripe tannins. A lingering finish to complete a wine that will benefit from future bottle maturation of up to 20 years from vintage date.
TECHNICAL INFORMATION
Region: Stellenbosch, South Africa
Alcohol: %14.4
Total Acidity: 6.10 g/l
pH: 3.49
Residual sugar: 3.20
KANONKOP
Paul Sauer 2017
76% Cabernet Sauvignon, 17% C,Franc, 7% Merlot
RSD 12,000
AWARDS
100 Points - Tim Atkin MW, Best of South Africa (for 2015 Vintage)
95 Points - Neal Martin (for 2015 Vintage)
94 Points - James Suckling (for 2015 Vintage)
Gold Medal - IWSC 2017 (for 2012 Vintage)
5 Stars - Platter Wine Guide 2018 (for 2014 Vintage)
VINEYARDS
Decomposed granite, Hutton and Clovelly soils. Age of wines 29 years on average. Yield is 4 tons/ha. (2,750 liters / ha.).
WINEMAKING
5 days on skins in open fermenters @ 29 °C. The cap was punched down manually every 2 hours. 24 months in 225L French Nevers oak – 100% new barrels.
TASTING NOTES
Complex and layered aromas of cassis, plums and sweet spice are further complimented by notes of tobacco, cedar wood and cigar box on the nose. The palate is rich and supple, with seamless fruit/oak integration, delicate tannins and a fine seam of acidity. Layers and layers of plush fruit explodes in the mouth with concentrated flavours of tomato cocktail, black and red fruits, and stewed meat. A wine of immense purity, depth and freshness that characterises the stellar 2017 vintage. A subtle note of mint on the finish completes a wine filled with detail. If stored correctly, this wine will mature gracefully for 20 – 25 years.
TECHNICAL INFORMATION
Region: Stellenbosch, South Africa
Alcohol: %14.0
Total Acidity: 6.10 g/l
pH: 3.46
Residual sugar: 2.70 g/l