WINEMAKER: Abrie Beeslaar

COMPOSITION: 38% Pinotage, 34% Merlot, 24% Cabernet Sauvignon, 3% Cabernet Franc, 1% Petit Verdot

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: 228 000 cases (6 x 750ml)

FOOD PAIRING

Pizza | Pasta | Barbequed meat | Roast chicken | Beef or lamb burgers | 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 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 deep ruby red colour. The nose shows cassis, raspberries, cherries, black, plums, cinnamon, allspice and a hint of chocolate. The palate is lively and fresh, with succulent summer berry flavours. The fruit is supported by a film, yet silky tannin structure. Savoury notes persist on the lengthy finish.

ALC 14.00 % | RS 2. 1 g/l | TA 5 . 7 g/l | pH | FREE SO2 49mg/l | TOTAL SO2 112 mg/l | VA 0.5 g/l

Data Sheet

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