Cabernet Sauvignon

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

The carry-over effect of the previous three year’s drought is still visible in this vintage, despite the higher rainfall during the season. The resulting crop was smaller, but of high quality. Despite the relative low water stress, the cool weather contributed to smaller berries and less irrigation was needed this growing season.

After malolactic fermentation the wine was matured for 24 months in 50% new and 50% second fill 225L French Nevers oak barrels.

Fermentation took place in open top concrete fermenters at 290C. The floating skins were punched down by hand, every 2 hours during fermentation. The juice was drawn off the skins after 5 days.

The name Kanonkop was derived from a kopje (hillock) from which a cannon was fired in the 17th Century to alert farmers in outlying areas that sailing ships plying the waters between Europe and the Far East had entered Table Bay for a stopover at Cape Town.