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.

White Wines

Chenin Blanc


Tasting Notes:

Pale gold with green tinge. The nose oozes poached pears, white stone fruit, delightful elderflower and some tropical whiffs. The palate is characterised by tropical fruits, floral notes, hints of spice and stone fruit. A lively acidity balances the fruit, resulting in a crisp finish.

Suggested Food Pairing:

Ideal summers wine that pairs excellently with Waldorf salad, grilled seafood and sushi, or simply on its own.

Viticulture:

Varietal: 92 % Chenin Blanc, 8% Viognier
Trellising: Bush vines
Age of Vines: On average 35 years
Origin: Coastal
Harvest: February - March

Winemaking Practice:

After being lightly crushed the grapes were allowed skin contact for 8-12 hours after which the free run and pressed juices were separated. The free run juice was cold fermented at 12 - 15°C. The juice was inoculated with a selected yeast culture and fermented in stainless steel tanks. Reductive winemaking techniques were used to ensure minimal contact with oxygen, thus preserving the fruit character. The wine underwent lees contact for 3 months for added complexity and mouth feel. A small percentage of Viognier was blended into the wine for added complexity and mouthfeel. Natural grape concentrate was added to the wine for some residual sugar l. A light fining and stabilization was done on the wine prior to bottling.

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KCB


Tasting Notes:

Rich gold with lime green hues. Peach kernel, beeswax and spicy nutmeg on the nose. Powerful entry onto the pallet with nuances of stone fruit, the tartness of green apples and mouth coating vanillins. A racy acidity acts as perfect foil for the residual sugar and ensures a balanced wine.
The KCB is a rich and rewarding wine with a long finish and will benefit from cellaring, should temptation be conquered.

Kanu KCB was made with minimal interference, including natural fermentation and as such, harmless crystals may precipitate in the bottle over time.

Suggested Food Pairing:

Serve at 12 – 15°C. The KCB pairs well with classical spicy dishes grilled Langoustines or a mussel hotpot.

Viticulture:

Varietal: 100% Chenin Blanc
Yield: 5-7 Tons/ha
Trellising: Bush Vines
Age of Vines: 46 years old
Origin: Piekenierskloof
Harvest: February

Winemaking Practice:

The grapes were picked at optimal ripeness, with a small percentage of botrytis infection and some raisins, both attributing to the wines distinctive flavour nuances. The grapes were carefully hand sorted before being whole bunch pressed and allowed to settle overnight in tank. The following day the juice was racked off its heavy lees into barrels. A small quantity of fine lees was added to the barrels to provide nutrients and aid in the natural fermentation process. During the maturation the barrels were rolled once a week to ensure constant contact between wine and lees, gaining complexity in the process. The wine matured in oak barrels for eleven months before light filtration and bottling. The wine was matured in 15% new oak (400 L), the balance being seasoned barrels. The barrels used were majority French oak, with a small portion matured in Hungarian oak (225 L).

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Viognier


Tasting Notes:

The Viognier is a wine with the complex aromas of peaches, plums, apricots, hints of orange zest, fresh lime and Turkish delight. A floral wine which opens up to subdued oak notes. Sundried apricots, orange blossom, citrus and hints of tropical fruits caress the palate. Mouth coating
residual sugar underpinned by a balanced, lively acidity. Harmonious support from seasoned oak underlies the long lingering aftertaste.

Suggested Food Pairing:

This wine is a true Charlatan as it can be enjoyed on its own without the influence of food. The subtle changes in nuances and taste can then be experienced as the wine evolves with exposure to air. That said it would be selfish to deny one’s palate with morsels of fragrant lime and saffron infused scallops, cured loin of tuna drizzled with a fruity olive oil or the perennial favourite, freshly prepared sushi, alternated of course with sips of this lovely wine.

Winemaking Practice:

Grapes were whole bunch pressed, allowed to settle for 36 hours and then racked off its lees. The juice was warmed to 16º Celsius and racked into seasoned 225 L and 400 L barrels and 2.5% fluffy lees added to the juice. The fluffy lees contain nutrients and wild yeast cells and are essential for natural fermentation. Once the fermentation has stopped, sulphur was added to the wine and the barrels rolled on a weekly basis. The wine was matured for 11 months, racked out of barrel, given a light fining and filtered. The wine was bottled in December 2014. Barrel ageing: 11 Months in seasoned French and Hungarian barrels.

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Sauvignon Blanc

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+27 (0) 21 865 2488