- Red Still
- 75.0cl
- 14.0%
- Vegetarian
- Vegan
- Pinotage
If you want to understand what Pinotage can genuinely be, Kanonkop is the place to start. This Stellenbosch estate has been making this grape its life's work since the 1930s, and the estate Pinotage is the clearest expression of that commitment: dark, savoury, and structured, with the kind of depth that silences the sceptics. The 2023 brings ripe dark plum and mulberry alongside a smoky, earthy undercurrent that is entirely characteristic of the variety at its best, all held together by firm, polished tannins and good natural acidity.
Pinotage divides opinion, and Kanonkop knows it. What they do brilliantly is resist the temptation to over-extract or over-oak, letting the grape's inherent personality come through without apology.
- ❖ ABV: 14.0%
Grapes
Pinotage
Vintage report
The 2023 growing season in Stellenbosch was shaped by a relatively cool, dry summer, which gave growers the kind of measured ripening that makes viticulturalists quietly optimistic. Rainfall was well-distributed early in the season, building good vine reserves without encouraging disease pressure, and the harvest came in at a sensible pace rather than a panic. The result was fruit with genuine freshness alongside ripe tannins — the sort of balance that doesn't happen by accident.
Across the board, 2023 produced wines with real definition. Cabernet Sauvignon and the Bordeaux blends that Stellenbosch does so well have come out with firm but finely grained structure and the kind of concentrated dark fruit that rewards patience. Chenin Blanc and Syrah also performed strongly, with Syrah in particular showing the peppery, muscular character the cooler sites here do better than almost anywhere else. Most reds will drink well from now but have the architecture to develop further — we'd give the serious Cabernet-based wines until at least 2028 to 2032 before calling them truly ready.
Tasting Notes
AppearanceDeep ruby-purple with good density and a clean, youthful rim.
NoseDark plum, ripe mulberry, and a distinctive waft of woodsmoke and dried herbs that is the Pinotage signature. There is a hint of mocha from well-integrated oak, and beneath it all a roasted earthiness that gives the wine real character.
PalateFull-bodied and generous, with the firm but polished tannins that Kanonkop handles so well. The fruit is concentrated without being jammy, running dark and savoury through the mid-palate, balanced by lively acidity that keeps everything honest.
FinishLong and earthy, with a lingering note of dark chocolate and dried tobacco that is entirely its own thing.
Overall impressionThe best argument Pinotage can make for itself, and Kanonkop makes it convincingly.
Food Pairings
In Stellenbosch, this would most naturally find itself alongside a braai: lamb chops over hardwood coals, boerewors with chakalaka, or a thick-cut rib-eye charred at the edges. The wine's savoury, smoky character is practically built for grilled meat. Locally, it also pairs well with bobotie, the Cape Malay spiced meat dish with a custard topping, where the wine's earthy depth holds its own against the warm spicing without overwhelming it. A mature cheddar or aged Gouda would do very nicely too.
We think this wine would go well with
Serve at around 17 to 18 degrees Celsius. The 2023 benefits from decanting for at least an hour, which softens the tannins and allows the smokier notes to lift and open. A large-bowled red wine glass, similar to what you'd use for a Syrah or Cabernet, gives the wine the space it needs to breathe and show its full range.
Kanonkop's vineyards lie on the lower slopes of the Simonsberg Mountain, at elevations between roughly 160 and 300 metres. The soils are predominantly decomposed granite with pockets of clay, offering good drainage and encouraging the vines to push deep for water. The proximity to the Simonsberg provides cooling afternoon breezes that temper what is otherwise a warm, dry Stellenbosch climate, helping to preserve freshness and acidity in a variety that can easily tip into overripeness in hotter sites.
Stellenbosch is the historic heartland of South African fine wine, a district stretching from the Atlantic-influenced False Bay coastline inland to the Helderberg and Simonsberg mountain ranges. The diversity of aspect and soil type within its borders makes generalisation difficult, but the mountain-facing slopes are particularly prized for structured, age-worthy reds. Stellenbosch produces a notably higher proportion of serious red wine than the cooler Constantia or Elgin districts and is frequently compared, in ambition if not in grape variety, to Napa Valley or Bordeaux's Médoc.
The 2023 growing season in Stellenbosch was shaped by a relatively cool, dry summer, which gave growers the kind of measured ripening that makes viticulturalists quietly optimistic. Rainfall was well-distributed early in the season, building good vine reserves without encouraging disease pressure, and the harvest came in at a sensible pace rather than a panic. The result was fruit with genuine freshness alongside ripe tannins — the sort of balance that doesn't happen by accident.
Across the board, 2023 produced wines with real definition. Cabernet Sauvignon and the Bordeaux blends that Stellenbosch does so well have come out with firm but finely grained structure and the kind of concentrated dark fruit that rewards patience. Chenin Blanc and Syrah also performed strongly, with Syrah in particular showing the peppery, muscular character the cooler sites here do better than almost anywhere else. Most reds will drink well from now but have the architecture to develop further — we'd give the serious Cabernet-based wines until at least 2028 to 2032 before calling them truly ready.
FAQs
What does Kanonkop Pinotage taste like?
Dark plum and mulberry are the fruit anchors, but it is the savoury, smoky, earthy character that really defines it. The tannins are firm and polished, the acidity is lively, and there is a long finish of dark chocolate and dried tobacco. This is not a light or delicate wine; it has real presence.
Is Pinotage a grape worth taking seriously?
In the right hands, absolutely. Pinotage gets a bad press partly because of poorly made examples that veer into acetone or jam territory. What Kanonkop does is show the grape's genuine potential: savoury, structured, and distinctive. If you have written off Pinotage before, this is the bottle to reconsider.
When should I drink the 2023?
It is approachable now with a good hour in the decanter, but it is not yet at its best. We would suggest patience until at least 2028, when the tannins will have settled and the secondary complexity will start to emerge. Drink it between 2027 and 2033 for the full experience.
What food should I serve with this wine?
Grilled lamb, boerewors, or a well-charred rib-eye are the classic local pairings, and they work brilliantly. The wine's smoky, earthy character loves open-fire cooking. Bobotie or other warmly spiced meat dishes are also excellent matches. If you are going cheese, opt for something aged and firm rather than soft and creamy.
How should I serve it?
Serve at 17 to 18 degrees Celsius in a large-bowled red wine glass. Decant for at least an hour before serving, particularly if drinking it young. This opens the wine up considerably and softens the tannins.
Is this worth cellaring?
Yes, with some qualification. Kanonkop Pinotage is one of the more age-worthy examples of the grape, but it is not a 20-year wine. The sweet spot is likely between 2027 and 2033. Beyond that, the fruit will start to recede and the wine will become leaner. If you are thinking of laying it down, five to seven years is the sensible window.
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Twenty years in hospitality later, after curating the wine list for Manchester’s first Neapolitan pizza restaurant, and running a natural wine bar, Jen made the move to the other side of the table.