Kanonkop, Pinotage 2019, Magnum

Kanonkop, Pinotage 2019, Magnum

8 in stock

Kanonkop, Pinotage 2019, Magnum

93,54 

8 in stock

94

Tim Atkin

Tim Atkin is a UK-based Master of Wine (MW) and wine journalist with an international following.

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94

Platter

The Platter‘s Wine Rating System uses a 100-point scale to evaluate the quality of South African wines, with points awarded based on appearance, aroma, taste, and overall quality.

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1500
SKU WC110527-2019 Categories ,

WINEMAKER: Abrie Beeslaar

COMPOSITION: 100% Pinotage

ORIGIN: Simonsberg, Stellenbosch

AGE OF VINES: 32 to 66 year old bush vines

IRRIGATION: None – dry land vineyards

SOIL TYPE: Decomposed Granite and Hutton

YIELD: 5 tons per hectare

AGEING POTENTIAL: 10 to 15 years from vintage

PRODUCTION VOLUME: 12 000 cases (6 x 750ml)

VINTAGE CONDITIONS

The carry-over effect of the previous three year’s drought was still visible in this vintage, despite the higher rainfall during the season, and it delivered a smaller crop, but of high quality. Despite the relative low water stress, the cool weather contributed to smaller berries, and less irrigation was needed in this growing season.

WINEMAKING / MATURATION

Fermented in open top concrete fermenters at 280C. The floating skins were punched down by hand, every 2 hours during fermentation. The juice was drawn off the skins after 3 days. After malolactic fermentation the wine was matured for 16 months in 80% new and 20% second fill 225L French Nevers oak barrels.

TASTING NOTES

Vibrant aromas of blueberries, ripe plums, black cherries, cinnamon and vanilla on the nose. The palate is sultry and luxurious, with densely packed flavours of berry compote, wild bramble, plum tart and spicy Christmas cake. Ripe tannins are beautifully intertwined between the layers of fruit, adding a dense and broad texture to the wine. The subtle spicy tones and plush black cherry flavours on the lingering finish completes a very elegant and age- worthy wine.

FOOD PAIRING

Spicy Asian-style dishes | Aromatic curries Venison meat | Seared game fish | Duck

RECIPES
ANALYSIS

ALC 14.95% | RS 2.5 g/l | TA 5.3 g/l | pH 3.87 | FREE SO2 45 mg/l | TOTAL SO2 93 mg/l | VA 0.65 g/l

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