Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2023 / 750ml | ZAR 1,050.00≈ $64.61 · €56.31 · £48.28 | kanonkop.yebo-ai.com ↗ |
2023 Technical Specifications
Alcohol 13.0%
Residual Sugar 3.2 g/L
pH 3.41
Total Acidity 6.2 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties 62% Cabernet Sauvignon, 23% Cabernet Franc, 15% Merlot
Region Stellenbosch
Soil Decomposed granite and hutton clay soils
Harvest Dates Harvest commenced in early February
Vine Age 33 years on average
Fermentation Vessels Open concrete fermenters
Maceration 5 days
Oak Types French Nevers oak; 100% new
Barrel Size 225
Production Details Dry-land, five-wire-hedge-trained vineyards; fermented at 29°C in open concrete fermenters, with manual punch-downs every two hours; drawn off skins after five days; malolactic fermentation followed by 24 months in new French Nevers oak.
Tasting Notes Deep ruby; red berries, blackcurrant, vibrant cherry, pencil shavings, fresh cedar, floral notes, toast, fynbos, lavender and saltbush; refined linear tannins, balanced acidity and a long fresh finish
Food Pairing Steak; meat casseroles; roast leg of lamb; matured cheeses
Sources: kanonkop.co.za ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 13.5%
Residual Sugar 2.3 g/L
pH 3.36
Total Acidity 6.1 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon, Cabernet Franc, Merlot
Cabernet Sauvignon55%
Cabernet Franc27%
Merlot18%
Drinking Window 2024-2047
Region Stellenbosch
Soil Decomposed granite, Hutton and clovelly
Vineyard Yield 4 hL/ha
Estate Grown Yes
Fermentation Vessels Concrete Fermenter Open Top
Pressing Method Hand Punch Down
Maceration 5 days
Total Aging 24 months
Oak Aging 24 months
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types french_oak
Barrel Size 225
Oak Toast Level Medium
Contains Added Sulfites Yes
Closure Cork
Production Details Fermented in open top concrete fermenters at 29°C with hand punch-down every 2 hours. Matured 24 months in 100% new 225L French Nevers oak barrels.
2021 Technical Specifications
Alcohol 13.49%
Residual Sugar 2.8 g/L
pH 3.5
Total Acidity 6.5 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon, Merlot, Cabernet Franc
Cabernet Sauvignon70%
Merlot17%
Cabernet Franc13%
Drinking Window 2024-2041
Region Stellenbosch
Soil Decomposed granite, Hutton and clovelly
Vineyard Yield 2.75 hL/ha
Estate Grown Yes
Fermentation Vessels Concrete Fermenter Open Top
Pressing Method Hand Punch Down
Maceration 5 days
Total Aging 24 months
Oak Aging 24 months
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types french_oak
Barrel Size 225
Oak Toast Level Medium
Contains Added Sulfites Yes
Closure Cork
Production Details Fermented in open top concrete fermenters at 29°C with hand punch-down every 2 hours. Matured 24 months in 100% new 225L French Nevers oak barrels.
2020 Technical Specifications
Alcohol 13.5%
Residual Sugar 3.2 g/L
pH 3.48
Total Acidity 6.3 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon, Cabernet Franc, Merlot
Cabernet Sauvignon69%
Cabernet Franc17%
Merlot14%
Drinking Window 2024-2038
Region Stellenbosch
Soil Decomposed granite, Hutton and clovelly
Estate Grown Yes
Fermentation Vessels Concrete Fermenter Open Top
Pressing Method Hand Punch Down
Maceration 5 days
Total Aging 24 months
Oak Aging 24 months
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types french_oak
Barrel Size 225
Oak Toast Level Medium
Contains Added Sulfites Yes
Closure Cork
Production Details Fermented in open top concrete fermenters at 29°C with hand punch-down every 2 hours. Matured 24 months in 100% new 225L French Nevers oak barrels.
2019 Technical Specifications
Alcohol 13.02%
Residual Sugar 3.3 g/L
pH 3.45
Total Acidity 5.8 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Cabernet Sauvignon, Cabernet Franc, Merlot
Cabernet Sauvignon75%
Cabernet Franc14%
Merlot11%
Drinking Window 2022-2039
Region Stellenbosch
Soil Decomposed granite, Hutton and clovelly
Vineyard Yield 4 hL/ha
Estate Grown Yes
Fermentation Vessels Concrete Fermenter Open Top
Pressing Method Hand Punch Down
Maceration 5 days
Total Aging 24 months
Oak Aging 24 months
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types french_oak
Barrel Size 225
Oak Toast Level Medium
Contains Added Sulfites Yes
Closure Cork
Production Details Fermented in open top concrete fermenters at 29°C with hand punch-down every 2 hours. Matured 24 months in 100% new 225L French Nevers oak barrels.
2018 Technical Specifications
Alcohol 13.91%
Residual Sugar 2.4 g/L
pH 3.55
Total Acidity 6.2 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon, Cabernet Franc, Merlot
Cabernet Sauvignon70%
Cabernet Franc15%
Merlot15%
Drinking Window 2021-2038
Region Stellenbosch
Soil Decomposed granite, Hutton and clovelly
Vineyard Yield 4 hL/ha
Estate Grown Yes
Fermentation Vessels Concrete Fermenter Open Top
Pressing Method Hand Punch Down
Maceration 5 days
Total Aging 24 months
Oak Aging 24 months
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types french_oak
Barrel Size 225
Oak Toast Level Medium
Contains Added Sulfites Yes
Closure Cork
Production Details Fermented in open top concrete fermenters at 29°C with hand punch-down every 2 hours. Matured 24 months in 100% new 225L French Nevers oak barrels.
2017 Technical Specifications
Alcohol 14.0%
Residual Sugar 2.7 g/L
pH 3.46
Total Acidity 6.1 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Cabernet Franc, Merlot
Cabernet Sauvignon76%
Cabernet Franc17%
Merlot7%
Drinking Window 2020-2037
Region Stellenbosch
Soil Decomposed granite, Hutton and clovelly
Vineyard Yield 4 hL/ha
Estate Grown Yes
Fermentation Vessels Concrete Fermenter Open Top
Pressing Method Hand Punch Down
Maceration 5 days
Total Aging 24 months
Oak Aging 24 months
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types french_oak
Barrel Size 225
Oak Toast Level Medium
Contains Added Sulfites Yes
Closure Cork
Production Details Fermented in open top concrete fermenters at 29°C with hand punch-down every 2 hours. Matured 24 months in 100% new 225L French Nevers oak barrels.
2016 Technical Specifications
Alcohol 13.84%
Residual Sugar 3 g/L
pH 3.44
Total Acidity 5.9 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon, Merlot, Cabernet Franc
Cabernet Sauvignon62%
Merlot25%
Cabernet Franc13%
Drinking Window 2019-2036
Region Stellenbosch
Soil Decomposed granite, Hutton and clovelly
Vineyard Yield 2.75 hL/ha
Estate Grown Yes
Fermentation Vessels Concrete Fermenter Open Top
Pressing Method Hand Punch Down
Maceration 5 days
Total Aging 24 months
Oak Aging 24 months
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types french_oak
Barrel Size 225
Oak Toast Level Medium
Contains Added Sulfites Yes
Closure Cork
Production Details Fermented in open top concrete fermenters at 29°C with hand punch-down every 2 hours. Matured 24 months in 100% new 225L French Nevers oak barrels.
2015 Technical Specifications
Alcohol 14.47%
Residual Sugar 2.8 g/L
pH 3.53
Total Acidity 6.3 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Cabernet Franc, Merlot
Cabernet Sauvignon70%
Cabernet Franc15%
Merlot15%
Drinking Window 2018-2035
Region Stellenbosch
Soil Decomposed granite, Hutton and clovelly
Vineyard Yield 2.75 hL/ha
Estate Grown Yes
Fermentation Vessels Concrete Fermenter Open Top
Pressing Method Hand Punch Down
Maceration 5 days
Total Aging 24 months
Oak Aging 24 months
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types french_oak
Barrel Size 225
Oak Toast Level Medium
Contains Added Sulfites Yes
Closure Cork
Production Details Fermented in open top concrete fermenters at 29°C with hand punch-down every 2 hours. Matured 24 months in 100% new 225L French Nevers oak barrels.
2014 Technical Specifications
Alcohol 14.27%
Residual Sugar 3.1 g/L
pH 3.43
Total Acidity 6.4 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Merlot, Cabernet Franc
Cabernet Sauvignon74%
Merlot17%
Cabernet Franc9%
Drinking Window 2017-2034
Region Stellenbosch
Soil Decomposed granite, Hutton and clovelly
Vineyard Yield 2.75 hL/ha
Estate Grown Yes
Fermentation Vessels Concrete Fermenter Open Top
Pressing Method Hand Punch Down
Maceration 5 days
Total Aging 24 months
Oak Aging 24 months
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types french_oak
Barrel Size 225
Oak Toast Level Medium
Contains Added Sulfites Yes
Closure Cork
Production Details Fermented in open top concrete fermenters at 29°C with hand punch-down every 2 hours. Matured 24 months in 100% new 225L French Nevers oak barrels, medium toast.
2013 Technical Specifications
Alcohol 14.56%
Residual Sugar 2.7 g/L
pH 3.46
Total Acidity 6.2 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Cabernet Franc, Merlot
Cabernet Sauvignon70%
Cabernet Franc18%
Merlot12%
Drinking Window 2016-2033
Region Stellenbosch
Soil Decomposed granite, Hutton and clovelly
Vineyard Yield 2.75 hL/ha
Estate Grown Yes
Fermentation Vessels Concrete Fermenter Open Top
Pressing Method Hand Punch Down
Maceration 5 days
Total Aging 24 months
Oak Aging 24 months
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types french_oak
Barrel Size 225
Oak Toast Level Medium
Contains Added Sulfites Yes
Closure Cork
Production Details Fermented in open top concrete fermenters at 29°C with hand punch-down every 2 hours. Matured 24 months in 100% new 225L French Nevers oak barrels, medium toast.
Producer Information
Website
Address
R44, Stellenbosch, 7600, South Africa
Phone
+27 (0)21 884 4656
Email
Owner
Johann and Paul Krige
Cellarmaster
Francois Van Zyl