Kanonkop Kadette Cabernet Sauvignon 2021

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 5 - 6 days. After malolactic fermentation the wine was matured for 12 months in older 225L French oak barrels.

Warmer periods during the latter part of the winter resulted in some uneven budding, flowering and fruit set. The moisture levels in the soils were satisfactory throughout the growing and ripening phase, and very little moisture stress was noticeable on the vines. The late start to the 2021 harvest was one of the distinguishing hallmarks of this vintage. The cooler growing conditions of the 2021 vintage produced elegant wines with softer tannin structures that will make them accessible and drinkable from an earlier age.

12 months

Cabernet Sauvignon

All types of steak | Slow-cooked venison | Braised beef short ribs | Rosemary lamb shanks | Matured cheddar | Beef stew

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 chà¢teaux 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.