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Kanu Newsletter: March 2014 - Everything tastes better in PINK
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Harvest is officially in full swing! The 2 weeks we had to wait for the belated season’s kick-off is definitely something of the past. With the Cape winelands experiencing heat waves, grapes are ripening at an extreme pace and thus seem to be coming out of our ears.

February has been BU-ZY. The Cellar and Vineyard teams had to quickly get back into the routine of early mornings to late night shifts. Starting at 6.30 and pushing hard to get home before 3am.

It is this time in the year that the good coffee gets taken out and made on a regular basis. Adrenalin keeps everyone fuelled with every truck load of hand-picked grapes being delivered. Due to the summer’s rains we have experienced, the grapes that are coming in seem to have more Botrytis infection than usual. Selective hand-sorting of the grapes are very important. But the word Botrytis sounds a lot harsher than it actually is. All it does is offer highly concentrated juice with complexity.

My brother, Zahn Truter, who worked with Johan and his Cellar team, left his beloved Kanu at the beginning of March to start his harvest internship in New Zealand. But even with a “man down”, Johan is in great spirits as his team is well seasoned and everyone knows what is expected of them.

With all the grape varieties coming in so fast, Johan estimates that they will be well finished before the end of March. The Sauvignon Blanc that came in was of remarkable quality, with the Chenin Blanc short on its heels. The KCB’s old vines Chenin Blanc from Cederberg Mountains are barrel fermenting as we speak. The quality of these grapes is in a whole other calibre. They are so old and unique that they even still have their original roots.

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