Kanonkop, Estate Pinotage 2023

Description

In 1924, while heading up Oenology and Viticulture at the University of Stellenbosch, Professor Abraham Perold made a crossing of two grape varieties that today forms the South African wine industry’s unique selling point. Pinot Noir and Cinsaut (once known as Hermitage in South Africa) became Pinotage, a red-blooded South African grape variety.

One of the world’s finest examples of Pinotage, a variety first planted on Kanonkop in 1941. Deep garnet with a purple hue, this wine offers plush plum and cherry flavours with an evocative hint of spice. As the wine ages in the bottle, it gains an earthy, forest-floor character and a delectable cassis-like, sweet-fruited core.

TASTING NOTE
An opaque purple-red colour introduces aromas of plums, blackberries and mulberries, layered with rich Vanila, smoky notes and roasted nuts. The palate is packed with plums, cherries, black figs and pomegranate, complemented by dark chocolate, blackberries and spicy oak. Plush, creamy tannins are beautifully integrated with a lively acidity in perfect balance.

AGEING POTENTIAL
20 to 25 years (potentially longer if stored properly)

VINTAGE CONDITIONS
The 2023 vintage followed a late, relatively dry winter with good June rainfall. Cold spells and a dry spring encouraged even budding, with minimal disease pressure. A very wet December brought larger berries, resulting in softer tannins. Harvest commenced as usual in early February.

WINEMAKING / MATURATION
Fermented in open top concrete fermenters at 28°C. 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 18 months in 80% new and 20% second fill 225L French Nevers oak barrels.

TECHNICAL DETAILS
WINEMAKER Abrie Beeslaar
COMPOSITION 100% Pinotage
ORIGIN Simonsberg, Stellenbosch
SOIL TYPE Decomposed Granite and Hutton clay soils
AGE OF VINES 34- to 67-year-old bush vines
IRRIGATION Dry land vineyards
TRELLISING TECHNIQUE Bush vines
YIELD 5 tons per hectare
FOOD PAIRING Spicy Asian-style dishes | Aromatic curries Peppered squid with wasabi | All types of venison meat | Seared game fish | Duck

ALC 14% | RS 2,2 g/l | pH 3,6 | TA 5,7 g/l | VA 0,62 g/l

Additional information

Pairs well with rich red meats, game, duck, and spiced or aromatic dishes.