Kanonkop
Summary
Kanonkop Estate is a fourth-generation family-owned producer in Stellenbosch, South Africa, cultivating 100 hectares of predominantly Pinotage and Bordeaux varieties on decomposed granite soils with red clay at 200-400 meters elevation. Their traditional approach includes hand-harvesting, fermentation in open-top concrete kuipe, extensive oak aging, and sustainable dry-farming practices that have established them as definitive standard-bearers of South African fine wine, particularly through their old-vine Pinotage and Paul Sauer Bordeaux blend.
Heritage & Leadership
Kanonkop Estate traces its origins to 1910 when the Krige family first acquired the property in the Simonsberg ward of Stellenbosch. While the family began farming the land early in the 20th century, Kanonkop's modern wine history began in 1973 when they bottled their first estate wines under the leadership of Paul Sauer, whose name now graces their flagship Bordeaux-style blend. The name "Kanonkop" derives from the kopje (hill) on the property where cannons were fired in the 17th and 18th centuries to alert farmers of arriving ships in Table Bay.
Today, Kanonkop remains firmly in family hands, owned and operated by the fourth generation of the Krige family. Brothers Johann and Paul Krige serve as co-owners, with Johann handling day-to-day operations as managing director. Since 2002, winemaking has been under the direction of Abrie Beeslaar, who succeeded Beyers Truter, the pioneering winemaker who helped establish Kanonkop's reputation for exceptional Pinotage. Under this leadership, Kanonkop has maintained its position as a standard-bearer for South African wine, particularly through challenging periods in the country's wine industry.
Vineyards & Wines
Kanonkop's 100-hectare estate sits on the slopes of the Simonsberg Mountain in Stellenbosch, with approximately 100 hectares (247 acres) planted to vine. The vineyards benefit from their position within the Coastal Region, where cooling breezes from False Bay moderate temperatures during the growing season. The estate's vineyards range in elevation from 200 to 400 meters above sea level, with varied exposures that allow for optimal ripening of different varieties.
The estate's soils consist primarily of decomposed granite with significant red clay content, providing good drainage while retaining sufficient moisture during dry periods. These soil conditions particularly suit Kanonkop's focus varieties: Pinotage (50% of plantings), Cabernet Sauvignon (35%), with the remainder divided between Merlot and Cabernet Franc. Many of the Pinotage vines date back to the 1950s, with some blocks exceeding 60 years of age.
Kanonkop's wine portfolio centers on red varieties, with their Black Label Pinotage representing the pinnacle of their production, sourced from their oldest Pinotage block planted in 1953. The Paul Sauer, a Bordeaux-style blend typically composed of 70% Cabernet Sauvignon, 15% Cabernet Franc, and 15% Merlot, has earned international recognition. Their Estate Pinotage and Cabernet Sauvignon complete the core range, while the Kadette series offers earlier-drinking, more accessible wines.
Philosophy & Practice
Kanonkop adheres to traditional winemaking methods while embracing modern precision in the vineyard. Their approach begins with hand-harvesting all fruit, followed by careful sorting before fermentation. The estate maintains a distinctive production method for their red wines, using open-top concrete fermenters known locally as "kuipe" - a traditional South African technique that allows for gentle extraction and frequent punch-downs during fermentation.
For their premium wines, Kanonkop employs basket presses to ensure gentle pressing, followed by aging in French oak barrels. The Paul Sauer typically matures for 24 months in 100% new French oak, while the Pinotage sees 18 months in 75% new French oak. This extended barrel aging is complemented by additional bottle aging before release, with top wines often held for 3-4 years before reaching the market.
In the vineyard, Kanonkop practices sustainable viticulture with a focus on dry-farming their mature vineyards, believing that water stress produces more concentrated fruit. Yields are kept deliberately low, averaging 4-5 tons per hectare for premium blocks. The estate maintains a non-interventionist approach, allowing natural yeasts to conduct fermentation when possible and minimizing filtration to preserve the wine's natural character. This combination of traditional methods and careful stewardship of old vines has established Kanonkop as a benchmark producer of South African fine wine.