2018 Kanonkop

Full bottle 1,368 g. 70% Cabernet Sauvignon, 15% Cabernet Franc, 15% Merlot. Average age 30 years. Fermented in open-top concrete fermenters at 29 °C. 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 conversion, the wine was matured for 24 months in 100% new 225-litre French Nevers oak barrels. TA 6.2 g/l, pH 3.55. Inky crimson, almost black at the core. Dark, spicy, intense, powerful but introverted now. Concentrated black fruit, lovely depth and muscular richness but without being a body-builder wine. As it opens in the glass, peppery with pure cassis and just a tiny and attractive hint of leafiness. Even a touch of violets, which is unusual on a wine dominated by the Cabernets. Chewy, long and satisfying. Dark-chocolate aftertaste. Powerful, unreconstructed, classic. Big but all beautifully in harmony. Great length. (JH)

Winemaker Abrie Beeslaar. 70% Cabernet Sauvignon, 15% Cabernet Franc, 15% Merlot. Different vineyards next to each other on the lowest-lying part of the farm. Destemmed, sorted, fermented in open-top 'kuipe' for six days. Malo in tank, blended and then aged in 100% new French oak barrels for 24 months. Quiet nose. Some coconut woodiness. Chocolate. Bright jammy fruit, strawberries, cherries. Jammy, but not thick or sickly. Voluptuous and pleasing. All charm and seduction. American style; fruit is soft-ripe, melting, super-open and accessible and easy and bright. The CWG booklet suggests that the wine will be ready to drink from 2024, but it's gagging to go right now. Absolutely nothing holding it back. (TC)