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
2023 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 a 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 skin 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 refreshing finish.

ALC 14.35% | RS 2 . 4 g/l | TA 5 . 9 g/l | pH 3.51 | FREE SO2 35mg/l | TOTAL SO2 119 mg/l | VA 0.53 g/l

Data Sheet:

https://kanonkop.co.za/wp-content/uploads/2025/07/Kadette-Cabernet-Sauvignon-2023.pdf