Abrie Beeslaar

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

Grapes from 28 year old vineyards were picked at 24 degrees Balling. At the cellar the grapes were destemmed, sorted and crushed into open top "kuipe". The skins were punched down every two hours for five days. After malolactic fermentation, the blend was made and the wine went into 100% new French oak barrels for 24 months.

Tasting Notes: Perfume, red berries and floral notes are prominent on the nose, with a friendly and elegant palate. This is a classic example of this wine and also representative of the vintage.

This wine will be ready for drinking in 2021.

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.

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.

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.

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.

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.

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.

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.

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.

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.