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Kanonkop Black Label Pinotage 2021

R2,932.00

Region:  Simonsberg, Stellenbosch

Tasting Note:

‘Is this the world’s greatest Pinotage? It’s certainly in the top one, as the English football manager, Brian Clough, used to joke. Sourced from a 70-year-old vineyard of 3.9 hectares, it’s an intense, focused, concentrated red that handles its new French oak easily, showing layers of blueberry, wild strawberry and liquorice, lots of energy and succulent, polished tannins. 2024-37’ – Tim Atkin MW, SA Special Report 2023, 97/100

‘Deep purple in colour, with a concentrated explosion of red and black cherries, vanilla, dark chocolate, and sweet spice. The palate provides additional complex notes of red roses, cured meats and coffee grinds and a lifted finish. The perfect balance and refreshment and complexity – iron fist in a velvet glove’ – Winemaker

“The aromatics are compelling – cassis and black cherry plus pleasing notes of chocolate, freshly ground coffee beans and some reduction, while a certain leafiness adds an intriguing counterpoint. The palate has succulent fruit, fresh acidity and firm, nicely grippy tannins. The finish, in turn, is long and ultra-dry. A wine of great aplomb” – CE’s rating: 97/100.

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As our stock is sold through our two retail outlets and online, stock levels are provided as a guide only and are liable to change.

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Kanonkop is a fourth generation family-owned estate, now in the hands of brothers Paul and Johann Krige. The name Kanonkop is derived from a hillock (kop) on the Simonsberg mountain above the 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 a signal to local farmers to load up their wagons with fresh fruit and vegetables and make the 50km journey to the harbour to barter their produce.
This super premium Kanonkop Black Label Pinotage is made from one of the oldest Pinotage vineyards in South Africa, planted in 1953 on a site that has over the years continued to produce fruit of specific excellence, deemed special enough to be bottled under its own label.
Sixty six year old vines in decomposed Granite and Hutton soil-type. Fermentation took place in open top concrete fermenters. The floating skins were punched down by hand every two hours during fermentation. The juice
was drawn off the skins after three and a half days. After malolactic fermentation the wine was matured for eighteen months in 100% new 225L French Nevers oak barrels.

 

 

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