Abrie Beeslaar
Considered by his peers as honest, hardworking and committed, Beeslaar has consistently produced top reds for the past five years.
His 2008 International Winemaker of the Year title is just one of many top local and international accolades he has garnered since joining Kanonkop in 2002, including Veritas Double Gold medals, ABSA Top 10 Pinotage listings as well as Platter 5-star ratings and producer of the year in Platter’s South African Wines 2009.
Kanonkop
Auction Wines
Kanonkop CWG Paul Sauer 2016
Grapes from 28-year-old vineyards were picked at 24° Balling. At the cellar the grapes were
destemmed, sorted and crushed into open top “kuipe”. The skins were punched down
every two hours for ve days. After malolactic fermentation, the blend was made and the
wine went into 100% new French oak barrels for 24 months.
Kanonkp CWG Pinotage 2017
Old unirrigated bush vines with yields of 4-5 tons per hectare were used to make this wine. The grapes were destemmed, sorted, crushed and fermented in open top “kuipe” for four days. The wine underwent malolactic fermentation in barrel and spent a total of 19 months in barrel.
Kanonkop CWG Paul Sauer 2015
Grapes from 29-year-old vineyards were picked at 24° balling. At the cellar the grapes were destemmed, sorted and crushed into open top fermenters. The skins were punched down every two hours for six days. After malolactic fermentation the blend was made, and the wine went to 100% new French oak barrels for 23 months.
Kanonop CWG Pinotage 2016
Old unirrigated bush vines with yields of 3-5 tons per hectare were used to make this wine. The grapes were destemmed, sorted, crushed and fermented in open top “kuipe” for three days. The wine underwent malolactic fermentation in barrel and spent a total of 18 months in barrel.
Kanonkop CWG Pinotage 2015
Old unirrigated bush vines with yields of 3-5 tons per hectare were used to make this wine.
The grapes were destemmed, sorted, crushed and fermented in open top “kuipe” for three
days. The wine underwent malolactic fermentation in barrel and spent a total of 18 months
in barrel.
Kanonkop CWG Paul Sauer 2014
Grapes from 29-year-old vineyards were picked at 24° balling. At the cellar the grapes were
destemmed, sorted and crushed into open top fermenters. The skins were punched down
every two hours for six days. After malolactic fermentation the blend was made, and the
wine went to 100% new French oak barrels for 23 months.
Kanonkop CWG Pinotage 2014
Old unirrigated bush vines with yields of 3-5 tons/ha were used to make this wine. The
grapes were destemmed, sorted, crushed and fermented in open top “kuipe” for three
days. The wine underwent malolactic fermentation in barrel and spent a total of 19 months
in barrel.
Kanonkop CWG Paul Sauer 2013
Grapes from 28 year old vineyards were picked at 24.5° Balling. At the cellar the grapes
were destemmed, sorted and crushed into open top fermenters. The skins were punched
down every two hours for five days. After malolactic fermentation the blend was made,
and the wine went to 100% new French oak barrels for 23 months.
Kanonkop CWG Pinotage 2013
Old, unirrigated bush vines with yields of 3-5 tons/hectare were used to make this wine.
The grapes were destemmed, sorted, crushed and fermented in open top “kuipe” for four
days. The wine underwent malolactic fermentation in barrel and spent a total of 18 months
in barrel.
Kanonkop CWG Paul Sauer 2012
Grapes from 27 year old vineyards were picked at 24°B. At the cellar, the grapes were
destemmed, sorted and crushed into open top fermenters. The skins were punched down
every two hours for five days. After malolactic fermentation, the blend was made and the
wine went to 100% new French oak barrels for 24 months.
Kanonkop CWG Paul Sauer 2011
Grapes from 26 year old vineyards were picked at 24.5 degrees balling. At the cellar the grapes were destemmed, sorted and crushed into open top fermenters. The skins were punched down every 2 hours for 6 days. After malolactic fermentation the blend was made and the wine went to 100% new French oak barrels for 24 months. Tasting Notes: Black fruit, cedar and spices are prominent on the nose, with a palate that is rich and complex. The wine has a beautiful balance with a long finish that leaves you appetized for more.
Kanonkop CWG Pinotage 2008
20 to 50 year old bush vines with yields of 3-5 tons per hectare were used to make this wine. The grapes were de-stemmed, sorted, crushed and then fermented in open top "kuipe" for 4 days. All the wine underwent malolactic fermentation in the barrel and a further 14 months of barrel aging. Tasting Notes: Deep, red colour with a strawberry and plum aroma and a touch of vanilla. Dark fruit on the palate with plum and blackcurrant being the focus and mocha flavours adding to the complexity. The wine finishes with a dry aftertaste.
Kanonkop CWG Paul Sauer 2010
Grapes from 26 year old vineyards were picked at 25 degrees balling. In the cellar, the grapes were de-stemmed, sorted and crushed into open top fermenters. The skins were punched down every 2 hours for 5 days. After malolactic fermentation, the blend was made and the wine went to 100% new French oak barrels for 24 months. Tasting Notes: Blackcurrant and spices dominate the nose with aromas carrying through to the palate. The palate has a freshness that ends in a dry, appetizing finish.
Kanonkop CWG Pinotage 2010
These old bush vine vineyards were harvested by hand at 25 degrees balling. The grapes were de-stemmed, sorted and crushed. They were then fermented for 3 days in open top fermenters and punched down every 2 hours. The wine completed malolactic fermentation in tank and then spent 14 months in new French oak barrels before bottling. Tasting Notes: Very dark red colour with purple rim. The nose is packed with dark fruit, spice and some mocha flavours from the oak. The palate is rich and structured, with the fruit and spices lingering on. Enjoy with a wide range of dishes, from duck to spicy Asian style dishes.
Kanonkop CWG Paul Sauer 2007
30 year old trellised vineyards with 5 tons/hectare yields are used to produce this wine. The grapes were destemmed and sorted before fermentation, which took place in open top "kuipe" for 5 days. After malolactic fermentation, the blend was made and put in 100% new French oak barrels for 24 months. This is a selection of the best barrels of this wine. Tasting Notes: Deep cherry-red colour with raspberry, blackberry and a hint of bell-pepper on the nose. Rich blackcurrant and dark chocolate flavours add complexity to the velvet-like structure that finishes with a typical dry mouth feel.
Kanonkop CWG Paul Sauer 2009
The grapes were picked at 24 degrees balling from 25 year old vines. They were de-stemmed, sorted, crushed and fermented for 5 days in open top fermenters. After malolactic fermentation, the blend was made and aged for 24 months in 100% new oak. After ageing, a blend was made of the best barrels that were selected from the lot. Tasting Notes: Dark cherry red colour with black currant, cedar and some bell pepper on the nose. The palate is structured and the fruit carries through to a long, slightly dry, aftertaste.
Kanonkop CWG Pinotage 2009
100% Pinotage 20-50 year old bush vines with yields of 3-5 tons/hectare were used to make this wine. The grapes were de-stemmed, sorted, crushed and then fermented in open concrete "kuipe" for 4 days. The wine underwent malolactic fermentation in barrel and was then treated to a further 14 months of barrel ageing. Tasting note: Deep red colour with a strawberry and plum aroma with a touch of vanilla. Dark fruit on the palate with plum and blackcurrant being the focus, with mocha flavours adding complexity. The wine finishes with a dry aftertaste. Drink from 2014 onwards.
Kanonkop CWG Paul Sauer 2008
Cabernet Sauvignon 69%, Cabernet Franc 22%, Merlot 9% 30+ year-old trellised vineyards with 5 tons/hectare yields are used to produce this wine. The grapes were de-stemmed and sorted before fermentation, which took place in open top "kuipe" for 5 days. After malolactic fermentation, the blend was made and put into 100% new French oak barrels for 24 months. Tasting note: Deep cherry red colour with raspberry, blackberry and a hint of bell pepper on the nose. Rich blackcurrant and dark chocolate flavours add complexity to the velvet-like structure that finishes with a typical dry mouth-feel. This wine will be ready for drinking from 2013 onwards.
Kanonkop CWG Paul Sauer 2007
30 year old trellised vineyards with 5 tons/ha yields are used to produce this wine. The grapes were destemmed and sorted before fermentation, which took place in open top "kuipe" for 5 days. After malolactic fermentation, the blend was made and put in 100% new French oak barrels for 24 months. This is a selection of the best barrels of this wine. Tasting note: Wild and herbaceous with piercing mineral notes. Full vibrant palate, hints of passion fruit and tangerine elegantly balanced by subtle smokiness. This wine is a true reflection of cool terroir and will age wonderfully with careful cellaring.
Kanonkop CWG Pinotage 2008
20 to 50 year old bush-vines with yields of 3-5 tons/ha were used to make this wine. The grapes were destemmed, sorted, crushed and then fermented in open top ""kuipe" for 4 days. The wine underwent malolactic fermentation in barrel, followed by a further 14 months of ageing in 100% new oak barrels. Tasting note: Deep red colour with a strawberry and plum aroma and a touch of vanilla. Dark fruit on the palate with plum and blackcurrant being the focus, and mocha flavours adding to the complexity. The wine finishes with a dry aftertaste.