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Kanonkop Kadette Cape Blend 2020

About this Wine

The Cape Blend category requires a minimum Pinotage component of 30%. In the Kadette, the Pinotage element is rounded off with Cabernet Sauvignon, Cabernet Franc and Merlot, all aged in oak. The result is an opulent red wine offering an array of red and black fruit flavours underscored by depth and complexity.

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.

Crimson red in colour, with complimenting aromas of raspberries, dark cherries, black plums, cinnamon, and all spice. Supple, elegant tannins supported by fresh acidity which is balanced with an explosion of fruit on the palate. Juicy flavours of red and black fruits, and a hint of chocolate, all which lingers on the finish.

Tasting Notes

43% Pinotage, 33% Merlot, 22% Cabernet Sauvignon, 2% Cabernet Franc

ALC 14.38%

RS 3.1 g/l

TA 5.6 g/l

pH 3.67

FREE SO2 47 mg/l

TOTAL SO2 109 mg/l

VA 0.61 g/l

Scores & Reviews

91 ps Tim Atkin MW

88 Wine Spectator Dec 2023
A medium-bodied red, revealing roasted plum, black cherry preserves and melted licorice layered with a savory underpinning of smoke, cedar and singed sage, with chewy tannins. Pinotage, Merlot, Cabernet Sauvignon and Cabernet Franc. Drink now

4 Stars 2023 Platter’s South African Wine Guide
As usual, 20 (86 pts) blends 40%+ pinotage with merlot, cab & cab fanc. Like Pinotage scarcely any new oak, allowing sweeter succulence, though this has a savoury edge & an acceptable hint of varietal bitterness on finish.

The Cape Blend category requires a minimum Pinotage component of 30%. In the Kadette, the Pinotage element is rounded off with Cabernet Sauvignon, Cabernet Franc and Merlot, all aged in oak. The result is an opulent red wine offering an array of red and black fruit flavours underscored by depth and complexity.

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.

Crimson red in colour, with complimenting aromas of raspberries, dark cherries, black plums, cinnamon, and all spice. Supple, elegant tannins supported by fresh acidity which is balanced with an explosion of fruit on the palate. Juicy flavours of red and black fruits, and a hint of chocolate, all which lingers on the finish.

kanonkop_kadette

$17.99

Out of stock