WINEMAKER Abrie Beeslaar

COMPOSITION 100% Cabernet Sauvignon

ORIGIN Stellenbosch

AGE OF VINES 5 to 30 years

IRRIGATION Supplemental

SOIL TYPE Decomposed Granite and Hutton

YIELD 7 tons per hectare

AGEING POTENTIAL 5 to 7 years from vintage

PRODUCTION VOLUME 30 000 cases (6 x 750ml)

FOOD PAIRING

All types of steak | Slow-cooked venison | Braised beef short ribs | Rosemary lamb shanks | Matured cheddar | Beef stew

VINTAGE CONDITIONS

2022 was the latest vintage in the past 25 years, about 2 weeks later than normal. We had a proper cold winter with enough rain, that resulted in budbreak that was 2 weeks late. The earlier part of the season was quite cool, with December showing lower maximum and minimum temperatures. January was more moderate with a couple of hot days. We had slow ripening conditions that resulted in concentrated fruit development and palate weight.

WINEMAKING / MATURATION

Fermentation took place in open top concrete fermenters at 280C. The floating skins were punched down mechanically, every 2 hours during fermentation. The juice was drawn off the skins after 3 – 5 days. After malolactic fermentation the wine was matured for 12 months in 2nd and 3rd fill 225L French Nevers oak barrels.

TASTING NOTES

Bright ruby colour with a prominent nose of vanilla, ripe cassis, black cherries and hint of bell pepper. The palate is packed with juicy red fruit, a hint of meatiness and tomato cocktail. The wine is rounded off with satisfying, grippy and a refreshing finish.

ALC 14.33 % | RS 2 . 9 g/l | TA 5 . 9 g/l | pH | FREE SO2 35mg/l | TOTAL SO2 87 mg/l | VA 0.53 g/l

Data Sheet:

https://kanonkop.co.za/wp-content/uploads/2024/09/Kadette-Cabernet-Sauvignon-2022.pdf