Abrie Beeslaar

100% Pinotage

Old, unirrigated bush vines with yields of 3-4 tons/ha 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 20 months in barrel.

Tasting Notes: Deep ruby red colour, with aromas of plums, cedar and sweet spices. The palate is well-structured, with a beautiful balance, and ends with a long dry finish.

Ready for drinking from 2024.

100% Pinotage
Wine of Origin Simonsberg, Stellenbosch

One lot only – 6 bottles (6 x 750ml) of 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 four days. The wine underwent malolactic fermentation in barrel, followed by a further 14 months of ageing in 100% new oak barrels.

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.

Drink now and for the next five years.

Blind tasted by CWG expert panels in July 2020 and selected for the Vinotheque Auction.

This wine was previously sold on the 2010 CWG Auction.

This wine has been supplied by the winemaker, stored in their cellar since the year of Auction.

Alc: 14.2     RS 1.8     TA 5.4     pH 3.73

This lot sold for R16 000 exl VAT

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.

Tasting Notes: Deep red colour with aromas of plum, cake spice and dark chocolate. The palate has a fruit sweetness that is balanced with savoury spice notes and a long dry finish.

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.

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.

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.

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.

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.

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.

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.

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.