Kanu Wine Estate - Our Wines

With the Kanu name comes the Kanu Promise that each wine made by Kanu, no matter the price point, is made in such a way that it will always deliver on quality and flavour.

Red Wines

NuEra 2016


Tasting Notes:

A wine with a stunningly red cherry colour. Multi-faceted nose showing perfume hints of black peppercorn, lavender flowers and toasty vanillin’s. Beautiful follow through onto palate highlights gorgeous fruit and a solid tannin structure with a long finish.


Keystone


Tasting Notes:

Intense and brooding with a shade of vivid cerise. Initial notes of sandalwood and fynbos, but gradually revealing notes of dark chocolate and cedar spiciness. The palate is full bodied with supple tannins, good structure and a definitive line of acidity. Nuances of tobacco leaves, cherry
compote and bitter chocolate tantalize the taste buds, resulting in a dry, lingering finish. Enjoy this wine now, or savour it for the next 10 years.

Suggested Food Pairing:

Serve at 19°C. Dry aged Prime rib and soy glazed root vegetables, braised Brisket and herb dumplings or Stilton and crackers.

Viticulture:

Varietal: 37% Cabernet Sauvignon, 21% Merlot, 21% Cabernet Franc, 12% Malbec, 9 % Petit Verdot
Yield: Various
Trellising: 3 Wire Perold
Age of Vines: 10-20 years old
Origin: Coastal
Harvest: March-April

Winemaking Practice:

Picking was done to coincide with phenolic ripeness. All 5 varieties were picked separately, lightly crushed and 35 % of juice was bled off to increase the skin/pulp ratio. The different varieties all underwent natural fermentation in ½ ton bins with regular manual punch downs, ensuring good colour and tannin extract. A prolonged post fermentation maceration period of 20 days followed before the skins were pressed in a traditional basket press. The various components were blended and racked to 300 L French Oak barrels to undergo Malolactic Fermentation. The wine spent another 29 months in barrels, racked out of the oak and given a light egg white fining prior to bottling. 26% of the wine matured in new French oak barrels with the remainder maturing in seasoned oak.

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Shiraz


Tasting Notes:

Good, intensity in colour. Decadent and voluptuous nose, all accentuated by a subtle vanilla. Loads of spice and fruit with lovely violet and lily notes. A lovely fragrant wine, sleek and sensual, well balanced acidity, layered richness and a long finish. Enjoy now, or within the next 5-7 years.


Suggested Food Pairing:

This wine calls for meat dishes, whether dry aged beef cuts or venison, the choices are without limits.

Viticulture:

Varietal: 100% Shiraz
Yield: 8-10 tonnes / ha
Trellising: Vertical shoot position
Age of Vines: 10-12 years
Origin: Stellenbosch
Harvest: March

Winemaking Practice:

The grapes were harvested by hand from a single vineyard in Stellenbosch. The grapes were carefully hand sorted prior to a light crushing and a bleeding (saignée) of some 35% was taken from the pulp. The pulp macerated for a short period in open stainless steel fermenters and then inoculated with selected cultured yeast. Regular, but gentle automated punch downs were done until fermentation was completed. The wine was left on its skins for a further 14 days before being pressed in small batches in a traditional basket press. The wine then underwent malolactic fermentation in barrels and further 16 months maturation in 500 L French oak barrels. The wine was racked twice during its maturation cycle. The wine was racked, lightly fined with fresh egg whites to polish the tannins, filtered and finally bottled.

The Shiraz spent 16 months in 100% seasoned barrels, all French oak.

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Merlot


Tasting Notes:

The nose offers hints of sun ripened, juicy berry fruits and wafts of white chocolate and hints at the complexity to come. Mulberry fruit, gentle herbaceousness and reserved tannins combine effortlessly to form a voluptuous mouth feel, underpinned by lingering vanillins. Enjoy this wine now, or within the next 3 years.

Suggested Food Pairing:

The Merlot pairs beautifully with a succulent butter fried steak, porcini and parmesan risotto, not to mention a Tuscan rolled pork belly.

Viticulture:

Varietal: 100% Merlot
Yield: 10 tonnes / ha
Trellising: 3-Wire Perold System
Age of Vines: 26 years
Origin: Stellenbosch
Harvest: March

Winemaking Practice:

The grapes were sourced and hand-picked from our own farm in the Bottelary region. After gentle destemming and crushing, the grapes were left to macerate on the skins for a short while, and then 35% of the juice was drawn off. This makes for a deeper colour to the wine. The juice was then inoculated with a cultured yeast strain. Regular pump overs ensured good colour extraction. Halfway through the fermentation process, the grapes were pressed and fermentation was completed in stainless steel tanks. This process ensured good colour, but without any aggressive tannins. The free run wine and the pressed portion were kept together in tank, inoculated for Malolactic fermentation, together with a careful selection of American oak staves to ensure the desired style. After MLF was completed, sulphur dioxide was added so that the wine is adequately protected against oxidation and spoilage. The wine underwent micro oxygenation for 90 days, given a light egg white fining, filtered and finally bottled.

The wine is medium to intense in colour, has a balanced tannin structure, with pleasant berry fruit on the palate.

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Rockwood Red

Rifle Range Red


Tasting Notes:

This easy drinking blended wine offers nuances of vibrant black berries, dark chocolate and Christmas spices on the nose. Soft, supple tannins and lingering mocha notes make this an amazingly accessible wine, enjoyed on its own or paired with a good meal.


Suggested Food Pairing:

Pairs excellently with pepper steak, lamb shank, rich tomato based pizzas and pastas and traditional Osso Bucco.

Viticulture:

Varietal: 77 % Cabernet Sauvignon, 20 % Pinot Noir, 3 % Merlot.
Yield: 12 Tons/Hectare
Trellising: Trellised and Bush Vines
Age of Vines: Various
Origin: Western Cape
Harvest: February-March

Winemaking Practice:

Grapes were hand-picked at optimal ripeness during February and March. The destemmed and crushed grapes were pumped to red wine fermenters. A limited pre-fermentation time was allowed. The grapes were inoculated with different yeasts, each bringing its own characteristics to the wine. Regular pump overs followed to achieve maximum colour extraction, as well as adding sufficient oxygen for the yeast to function to their maximum. After 48 hours, the grapes were pressed, and allowed to ferment to dryness in stainless steel tanks. This process allows for minimal tannin extraction, while retaining the vibrant fruit, inherent to this style of wine. During fermentation in tank, staves were added as the wood component of the wine. Malolactic Fermentation followed, and once completed, sulphur dioxide was added and the wine underwent micro oxygenation for 90 days. Micro oxygenation mimics the process of ageing in barrels, but in a much shorter time span. The tannins are much more polymerised (softer), and the wine can be released in the market sooner than if maturation took place in oak barrels. The wine was rounded off with American oak, which gives a creaminess and perceptive sweetness to the palate. A light fining, followed by cold stabilization and filtration preceded bottling.

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+27 (0) 21 865 2488