Kanonkop is a 4th generation family-owned wine estate, which has been handed down from generation to generation and is now in the hands of brothers Paul and Johann Krige.
Fermentation took place in open top concrete fermenters at 29C. The floating skins were punched down by hand, every 2 hours during fermentation. The juice was drawn off the skins after 5 days. After malolactic fermentation the wine was matured for 24 months in 50% new and 50% second fill 225L French Nevers oak barrels.
Vines aged 27 years in average, dry farm with supplemental irrigation. 10-15 years ageing potential.