Kanonkop 2017 Cabernet Sauvignon


WINEMAKER Abrie Beeslaar

COMPOSITION 100% Cabernet Sauvignon

ORIGIN Simonsberg, Stellenbosch

AGE OF VINES 28 years on average

IRRIGATION Dry land vineyards and supplemental

SOIL TYPE Decomposed Granite, Hutton and Clovelly

YIELD 4 tons per hectare

AGEING POTENTIAL 10 to 15 years from vintage

FOOD PAIRING All types of steak | Slow-cooked venison | Braised beef short ribs | Rosemary lamb shanks | Matured hard cheeses | Oxtail

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.

WINEMAKING / MATURATION 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.

TASTING NOTES 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 utterly 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, waiting to unleash the promise of this majestic vintage.

ALC 14.94% |

RS 2.7 g/l |

TA 6.3 g/l |

pH 3.47 |


Tim Atkin 95 pts !The quality of the 2015 Paul Sauer alerted us to the fact that this was a special vintage for Cabernet Sauvignon on the farm and this wine supplies further proof. Sourced from six parcels, it has elegant 50% new wood, violet, liquorice and fynbos aromas, svelte tannins, graphite and blackcurrant leaf flavours and a volatile lift 2024-32