94 pts Tim Atkin MW 2020
Hot, long and tiring” is how Johann Krige describes the 2018 vintage, but Kanonkop more than coped with the challenge. The tannins are quite serious here, lending the wine structure and ageing potential. The palate is sweet and layered, with notes of sweet spices and patisserie and a long, tapering finish. 2022-30
93 pts Vinous Feb 2021
The 2018 Pinotage comes from vines up to 65 years old, cropped at 5 tons/ha, and raised for 16 months in 80% new oak and 20% second fill. There is a little reduction on the nose, though this is brushed away with aeration to reveal black plum mixed with Christmas cake and a hint of licorice; fine delineation here. The palate is medium-bodied with impressive harmony and focus, the oak seamlessly integrated. There is fine backbone to this Pinotage, and a sustained white pepper finish that lingers. Outstanding.
91 pts Wine Enthusiast March 2022
There’s a slight warmth to the nose of this wine, which opens with aromas of licorice root, char, baked plum and roasted blackberry alongside a touch of balsamic herbs and minty rooibos. It’s plush in feel and full in weight, with gripping tannins that support all of that ripe black fruit flavor. Ample acidity assists with balance, while the long finish shows beautiful evolution. Drink now–2029
WINEMAKER Abrie Beeslaar
COMPOSITION 100% Pinotage
ORIGIN Simonsberg, Stellenbosch
AGE OF VINES 31 to 65 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)
FOOD PAIRING Spicy Asian-style dishes | Aromatic curries Peppered squid with wasabi | All types of venison meat | Seared game fish | Duck
Extremely warm and dry, with below average rainfall and cold units during the preceding winter. During ripening the night time temperatures were cooler than normal, resulting in good acid and flavor development. A challenging vintage that produced sound, concentrated wines.
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.
Intense purple hues. The nose is beautifully aromatic, with scented aromas of red currants, macerated cherries and cinnamon spice. The palate displays a silky tannin structure, backed by a fine seam of acidity. Subtle vanilla undertones from the integrated oak profile are juxtaposed against a fruit explosion of wild bramble, plums and black berries. An elegant wine with lingering flavors of juicy, dark plums on the finish.