Wine Article
2009 Kanonkop Pinotage
Last edited on 3/2/2012 by cab blends
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Winemakers Notes
Winemaker: Abrie Beeslaar
Varieties: 100 % Pinotage
Origin: Simonsberg Stellenbosch
Climate: Cold, wet winter with a slow steady ripening period.
Age of Vines: Up to 56 years old. Bush vines only.
Irrigation: None dry land to obtain optimal extraction.
Soil: Decomposed granite, Hutton and Clovelly soils.
Yield: 5.1 tons/ha 3315 lit./ha
Vinification: Fermentation took place in open concrete fermenters. Cap was punched manually every 2 hours and was the juice drawn off the skins after 3.2 days.
Maturation: Matured in 225 lit. French Nevers for 15 months, primarily Vicard barrels 70 % new and 30, 2nd fill.
Description: Full bodied wine with a dark purple colour. Intense fruit flavours with soft ripe tannins give this wine maturation potential of up to 15-20 years.
Food Suggestion: Red meat or spicy Asian style dishes.
Winemaker: Abrie Beeslaar
Varieties: 100 % Pinotage
Origin: Simonsberg Stellenbosch
Climate: Cold, wet winter with a slow steady ripening period.
Age of Vines: Up to 56 years old. Bush vines only.
Irrigation: None dry land to obtain optimal extraction.
Soil: Decomposed granite, Hutton and Clovelly soils.
Yield: 5.1 tons/ha 3315 lit./ha
Vinification: Fermentation took place in open concrete fermenters. Cap was punched manually every 2 hours and was the juice drawn off the skins after 3.2 days.
Maturation: Matured in 225 lit. French Nevers for 15 months, primarily Vicard barrels 70 % new and 30, 2nd fill.
Description: Full bodied wine with a dark purple colour. Intense fruit flavours with soft ripe tannins give this wine maturation potential of up to 15-20 years.
Food Suggestion: Red meat or spicy Asian style dishes.