• Kanonkop South African red wine Cabernet Sauvignon Stellenbosch
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Kanonkop Wine Estate

Cabernet Sauvignon 2018 - Kanonkop

Cabernet Sauvignon 2018 - Kanonkop

€39,60
€44,00 €39,60
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Cabernet Sauvignon - Kanonkop

OVERVIEW

📍 Simonsberg-Stellenbosch · 100% Cabernet Sauvignon
Iconic, elegant red wine, suitable for long aging
24 months in French oak

Why we like it

It is one of South Africa's most representative Cabernet Sauvignons. Born on the slopes of Simonsberg, it combines intensity, finesse, and exceptional aging potential, maintaining a classic and extremely refined style.

Wine profile

The nose reveals blackberry, blackcurrant, and cassis, accompanied by tobacco, cedar, sweet spices, and light toasted notes. On the palate, it is rich and enveloping, with concentrated black fruit, dense yet perfectly integrated tannins, and a long, elegant, and persistent finish.

Kanonkop's Signature

Produced exclusively from 100% Cabernet Sauvignon, this wine represents the vision of Abrie Beeslaar, one of the most authoritative interpreters of South African Cabernet. It is a bottle destined to evolve beautifully over time.

Food Pairing

Perfect with grilled steak, braised meats, roasted beef, and aged cheeses.

Serving

Serve at 18°C in a large glass. Decanting at least one hour before serving is recommended.

Do you like this style?

Discover other South African Cabernet Sauvignons selected by Cape Best, or all Kanonkop wines.

Technical Sheet

Cork: natural cork
Alcohol: 14.83%
Residual sugar: 2.7 g/l
Total acidity: 5.2 g/l
pH: 3.78

Origin

Wine of Origin South Africa, Stellenbosch.

In the vineyard

The grapes come from the Simonsberg slopes in Stellenbosch, from vineyards with an average age of 29 years. Decomposed granite, Hutton, and Clovelly soils promote concentration, elegance, and longevity. The vines are trellised on a five-wire system, managed with a combination of dryland farming and supplementary irrigation. Average yield is approximately 4 tons per hectare.

In the cellar

Fermentation took place in open concrete vats at around 29°C, with manual punch-downs every two hours during fermentation to encourage gentle extraction. After five days of skin maceration and malolactic fermentation, the wine aged for 24 months in 225-liter French Nevers oak barriques, half new and half second passage.

Awards

Tim Atkin: 95/100;
Diners Platter's: 5/5 stars;
James Suckling: 94/100.

View full details

📞 Phone and WhatsApp orders: +39 392 6596 260.

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