Winter rainfall was higher than the previous two winters. Irregular temperatures
from winter until the flowering period, together with cool growing conditions,
led to great variations in the vineyards. The cool weather and regular rain
showers led to less water stress for the vines during ripening. Harvest time was
characterised by regular rain showers.
WINEMAKING / MATURATION
Fermentation took place in open top concrete fermenters at 290C. The floating
skins were 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 Nevers oak barrels.
Kanonkop Cabernet Sauvignon 2018
10 in stock
The Kanonkop Cabernet Sauvignon 2018 displays complex aromas of black berry, cassis, tobacco with cedar and oak spice. The palate is supple and mouth filling – with concentrated black fruit supported by oak spice, roasted nuts and a hint of fresh fynbos. The tannins are firm yet well-knit and integrated.
95/100 Tim Atkin MW SA Report 2022
5 stars – Platter’s Guide 2023
96/100 Deano da Vino – Wow, this vintage is delectable, with plush berries and spices, and softened tannins from a year where rain was desperately need to replenish the soils previously stressedness (you know what I mean)