Kanonkop
Kadette Cape Blend 2021
| Denomination | N/A |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | South Africa (South Africa) |
| Grape varieties | 39% Pinotage, 30% Cabernet Sauvignon, 27% Merlot, 3% Cabernet Franc, 1% Petit Verdot |
| Aging | After malolactic fermentation, matured for 12 months in 225-litre Nevers French oak barriques of second and third fill. |
- Grape composition: 39% Pinotage, 30% Cabernet Sauvignon, 27% Merlot and other minor varieties
- Vinification: In open-top concrete tanks at 28°C, with mechanical pump-overs every 2 hours.
- Maturation: 12 months in 2nd and 3rd fill French Nevers oak barriques.
- Sensory profile: Notes of red fruits, plum, cinnamon, cloves and chocolate.
- Serving and pairings: Decant for 1 hour; perfect with grilled meats and spicy foods.
Description
What type of wine it is
Kanonkop's Kadette Cape Blend is a red wine from Stellenbosch (South Africa) made from a blend of Pinotage, Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot. Boasting an intense ruby red colour, it releases hints of raspberry, cherry, plum and dark spices. On the palate, it reveals soft and velvety tannins, a refreshing acidity and light nuances of chocolate. Fermented in concrete and aged in oak barrels, this full-bodied wine with a long finish pairs perfectly with grilled meats, savoury first courses and spicy stews.
Where it comes from
The grapes come from Stellenbosch in the Western Cape, where the vines grow on soils composed of decomposed granite and Hutton soils. This particular geological conformation favours crisp fruity aromas and an elegant tannic texture. Low yields and careful vineyard management ensure concentrated, high-quality fruit. The wine is a direct expression of the Stellenbosch region, a renowned viticultural terroir that enhances the characteristics of the varieties grown.
How it is produced
The open-top fermentation in concrete vats involves constant punch-downs to ensure precise and delicate polyphenolic extraction. After a short maceration on the skins and the completion of malolactic fermentation, ageing continues for twelve months in second and third-fill Nevers French oak barrels. This maturation provides a balanced aromatic structure, preserving the integrity of the fruit and enhancing the wine's dry and bold character.
History and curiosities
Founded in Stellenbosch in 1910, the historic Kanonkop estate represents a benchmark of winemaking excellence in South Africa. The name Kadette pays tribute to the property's military heritage, combining strength and elegance in an iconic Pinotage-based Cape blend. Widely acclaimed by critics, this label highlights the versatility of local techniques and meticulous ageing in French oak. The result is a wine with perfect balance, capable of expressing a remarkable depth that has established its global reputation.
Awards
-
2021
91/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2021
88/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2021
88/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1973
The name Kanonkop is derived from a hillock (kop) on the Simonsberg mountain above the wine estate from where, during the 17th and 18th centuries, a cannon (kanon) was fired to announce the arrival of sailing ships entering Table Bay.
The roar of the cannon would be the signal to local farmers, who were waiting to make the 50-kilometer journey to the harbour, to load up their wagons with fresh fruit and vegetables to barter their produce.
The first wines bearing the Kanonkop label were produced in 1973.
To wine lovers familiar with the centuries old châteaux and domaines of Bordeaux and Burgundy respectively, the winemaking history of our estate may seem surprisingly young.
For 1973 was the year in which Kanonkop’s contention for a place in the annals of South African wine greatness began, just three years before the death of the man to whom the wine estate owes everything it has achieved and all the recognition it has attained: Paul Sauer. Read more
| Name | Kanonkop Kadette Cape Blend 2021 |
|---|---|
| Type | Red still |
| Denomination | N/A |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 39% Pinotage, 30% Cabernet Sauvignon, 27% Merlot, 3% Cabernet Franc, 1% Petit Verdot |
| Country | South Africa |
| Region | South Africa |
| Vendor | Kanonkop |
| Story | History and curiosities Founded in Stellenbosch in 1910, the historic Kanonkop estate represents a benchmark of winemaking excellence in South Africa. The name Kadette pays tribute to the property's military heritage, combining strength and elegance in an iconic Pinotage-based Cape blend. Widely acclaimed by critics, this label highlights the versatility of local techniques and meticulous ageing in French oak. The result is a wine with perfect balance, capable of expressing a remarkable depth that has established its global reputation. |
| Origin | Stellenbosch, Western Cape, South Africa |
| Soil composition | Decomposed granite and Hutton |
| Yield per hectare | 7 tonnes per hectare |
| Fermentation temperature | 28 degrees Celsius |
| Fermentation | 3 days |
| Production technique | Fermentation in open-top concrete vats with mechanical punching down/pump-overs; malolactic fermentation; ageing for 12 months in second- and third-fill Nevers French oak barriques (225 L). |
| Wine making | Fermentation in open-top concrete vats at 28 °C; mechanical pump-overs/punch-downs every 2 hours during fermentation; devatting after 3–5 days. This is followed by malolactic fermentation and maturation for 12 months in second- and third-fill 225-litre Nevers French oak barriques. |
| Aging | After malolactic fermentation, matured for 12 months in 225-litre Nevers French oak barriques of second and third fill. |
| Total acidity | 5.8 gr/L |
| PH | 3.66 |
| Year production | 1020000 bottles |
| Allergens | Contains sulphites |