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38% Pinotage, 34% Merlot, 24% Cabernet Sauvignon, 3% Cabernet Franc, 1% Petit Verdot
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.
$23.99
90 pts Tim Atkin MW 2025
Consistently among the best value Stellenbosch releases, this is a blend of Pinotage, 34% Merlot, 24% Cabernet Sauvignon, 3% Cabernet Franc and 1% Petit Verdot. Aged in older barrels, it has sappy bramble, plum and raspberry fruit, granular tannins and a smooth finish. 2025-29
4 Stars 2026 John Platter’s South African Wine Guide
Much pleasure to be had in 23 (89 pts). Spicy, chocolatey depths, chewy tannins from 38% pinotage, velvet backbone of merlot, cab franc & petit Verdot. Fruit rich, drawing to savoury dry conclusion.
89 pts Wine Advocate Feb 2026
The Kanonkop 2023 Stellenbosch Cape Blend Kadette, led by Pinotage with smaller portions of Cabernet Franc and Petit Verdot, is fermented with regular punch-downs and aged for 12 months in mostly neutral barrels. Bright, cherry-driven and youthful, it is designed for early enjoyment while maintaining structure. This “young soldier” offers freshness and accessibility. 2026-2029
88 pts Wine Spectator June 2026
An easy-drinking red, with light tannins framing a core of juicy black raspberry and boysenberry fruit, herbed green olive and zesty milled pepper notes. Pinotage, Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot. Drink now.
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.
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.
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.
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