This is one of South Africa’s most highly acclaimed Pinotages. It’s made by Abrie Beeslaar, who’s the cellarmaster at Kanonkop.
This wine is made in the typical Kanonkop way, in open fermenters a bit like Portuguese lagars. During the fermentation, it’s punched down every couple of hours (a fairly extractive regime), and then after it’s aged in mainly French oak, bit with a couple of American barrels thrown in. As such, this is a slightly old school approach, but the results are very good. Here, I taste the wine on camera and give my verdict.
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