WINEMAKER: Abrie Beeslaar
COMPOSITION: 100% Cabernet Sauvignon
ORIGIN: Simonsberg, Stellenbosch
AGE OF VINES: 30 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
PRODUCTION VOLUME: 12 000 cases (6 x 750ml)

FOOD PAIRING

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

VINTAGE CONDITIONS
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.

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

TASTING NOTES
A complex nose of dark aromas of black berry, cassis, blueberry with tobacco cedar and oak spice. The palate is supple and juicy – with concentrated black fruit supported by oak spice, roasted nuts and a hint of fresh fynbos. The tannins are firm yet well-knit and integrated.
ALC 13.68% | RS 3.2 g/l | TA 6.1g/l | pH 3.48 | FREE SO2 19 mg/l | TOTAL SO2 71 mg/l | VA 0.60 g/l

Data Sheet

https://kanonkop.co.za/wp-content/uploads/2023/09/Cabernet-Sauvignon-2019.pdf