Pinotage 5L

Red meat or spicy Asian style dishes when young. Better with lamb or mutton when matured.

After malolactic fermentation the wine was matured for 24 months in 100% new 225L French Nevers oak barrels.

Fermented in open top concrete fermenters at 29C. 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.