Summary
| Producer | Kanonkop |
|---|---|
| Grape Variety | 100% Cabernet Sauvignon |
| Vintage | 2007 |
| Body | Full |
| Style | Full powerful reds |
| Bottle Size | 0.75 l |
| Colour | Deep garnet |
| Maturation | 24 months in French Nevers oak barrels, 50% new 50% 2nd fill |
| Wine Origin | |
| Origin | Stellenbosch |
| Region | Western Cape |
| Country | South Africa |
Wine Makers Notes
| Winemaker | Abrie Beeslaar |
|---|---|
| Winemakers Approach | Terroir driven wines, focused approach |
| The Vintage | A wet winter with a long slow ripening period just before harvesting |
| The Vineyard | Average 24 years old |
| The Winemaking | Grapes were hand selected, then fermented in open concrete fermenters for 4 to 5 days. The cap was punched down manually every 2 hours. |
| Analysis | |
| Alcohol | 14% |
| Residual Sugar | 1.7 g/l |
| Acidity | 6.1 g/l |
| pH | 3.52 |
Wine Makers Notes
| Tasting Notes | |
|---|---|
| Colour | Deep garnet |
| Bouquet | Spicy moccha, chocolate, tealeaves, blackcurrant nose |
| Palate | Deep, intense cabernet sauvignon, with a big structure and classic Cabernet blackcurrant en tealeaf flavours , and a long, dry finish |
| Serving and Storage | |
| Optimal Drinking Window from Vintage | 4 years to 20 years |
| Cellar Life from Vintage | Up to 25 years if stored under optimal conditions |
| Serving Temperature | 18 |
| Decanting Time | 2 |
| Food Pairings | Red meat |
