Cabernet Sauvignon

This Cabernet Sauvignon pairs well with all types of steak, slow-cooked venison, braised beef short ribs, rosemary lamb shanks, matured cheddar, and beef stew.

The grapes are sourced from vineyards aged between 10 to 20 years, situated in Stellenbosch. The soil type is decomposed granite, and the vines yield approximately 7 tons per hectare. Supplemental irrigation is employed as needed.

The wine is aged for 12 months in older 225L French oak barrels, contributing to its structure and complexity while maintaining a focus on the vibrant fruit flavors.

Fermentation takes place in open-top concrete fermenters at 28°C. The floating skins are punched down mechanically every two hours during fermentation. The juice is drawn off the skins after 5 to 6 days. After malolactic fermentation, the wine is matured for 12 months in older 225L French oak barrels.

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.