Kanonkop Wine Estate : Cabernet Sauvignon 2020

Characteristics and tasting tips for the Cabernet Sauvignon 2020 by Kanonkop Wine Estate

Tasting

Nose
Highly intense, the aromatic bouquet reveals great complexity, blending notes of blackcurrant, cedar and cigar box, subtly enhanced by hints of graphite and sweet spices.

Palate
The palate stands out for its elegant structure, carried by refreshing acidity and supple tannins. The whole unfolds into a long, savoury finish, a true signature of its terroir.

Serving and ageing

With remarkable ageing potential, this wine is built for long evolution in the cellar. The estate illustrates this potential by releasing some vintages late, after a decade of rest.

Other characteristics

Reflecting an ethical and modern approach, this wine is fined exclusively with plant-based proteins, making it perfectly suitable for vegans.

The finesse of a South African wine by Kanonkop Wine Estate

The estate

Founded in 1929 by Paul Oliver Sauer, Kanonkop Wine Estate has established itself as an essential benchmark for fine red wines in South Africa. Located in the Western Cape region, this historic estate stands out for its rare family and winemaking continuity. Today, Johann and Paul Krige represent the fourth generation at the helm of the property. With a deliberate focus on a handful of iconic cuvées and a deep respect for tradition, the estate enjoys worldwide renown while preserving the unique identity of its terroir.

The vineyard

Set in the renowned wine region of Stellenbosch, the vineyard thrives on the lower slopes of the Simonsberg mountain, at an altitude of between 60 and 120 metres. The vines enjoy an ideal south-west exposure and a Mediterranean climate tempered by sea breezes from False Bay. The soils, made up of decomposed red granite and clay, provide excellent water retention. The Cabernet Sauvignon vines are trained on a five-wire trellis, allowing meticulous canopy management for a slow, harmonious ripening of the berries.

Winemaking and ageing

The grapes are harvested by hand into small crates before undergoing high-precision optical sorting. Fermentation takes place in open concrete tanks, with manual punch-downs every two hours for gentle extraction. After malolactic fermentation, this wine from South Africa is aged for twenty-four months in French oak barrels from Nevers, split equally between new and second-fill barrels.

Grape variety

100% Cabernet Sauvignon.