Kanonkop is a 4th generation family-owned estate, which is now in the hands of brothers Paul and Johann Krige. The name Kanonkop comes 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 the signal to local farmers, who were waiting to make the 50-kilometre journey to the harbour, to load up their wagons with fresh fruit and vegetables and to barter their produce.
The first wines bearing the Kanonkop label were produced in 1973, just three years before the death of Paul Sauer to whom the wine estate owes everything it has achieved and all the recognition it has attained.
Production: Fermentation took place in open top concrete fermenters at 290C. The cap is punched down by hand, every 2 hours during fermentation. The juice was drawn off the skins after 5 days. After malolactic fermentation the wine was matured for 24 months in 50% new and 50% second fill 225L French Newers oak barrels.