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. The name Kanonkop is derived from a hillock (kop) on the Simonsberg mountain above the wine estate from where, during the 17th and 18th centuries, a cannon (kanon) was fired to announce the arrival of sailing ships entering Table Bay.

Stellenbosch is South Africa’s most prestigious wine region, located about 50 km east of Cape Town and bordered by dramatic mountain ranges. The climate is Mediterranean, with warm, dry summers and mild, wet winters. Cooling sea breezes from False Bay and the Atlantic help to moderate temperatures, particularly in coastal and elevated vineyards, preserving acidity and extending the growing season. However, increasingly frequent droughts and heatwaves pose challenges, making careful water management essential.

Soils in Stellenbosch are varied and include decomposed granite, sandstone and shale, often with good drainage and abundant mineral content. These diverse soils, combined with distinct topographies, create a mosaic of terroirs across the region. Key sub-areas include Simonsberg-Stellenbosch, Helderberg, Bottelary and Jonkershoek Valley, each offering different exposures and microclimates.

The region is renowned for its red wines, particularly Cabernet Sauvignon, which thrives on the well-drained slopes and produces structured, ageworthy wines with aromas of blackcurrant, plum and cedar. Merlot, Syrah and Bordeaux blends are also widely planted. On the white side, Chenin Blanc and Sauvignon Blanc are the most important varieties, yielding fresh, aromatic styles with notes of citrus, tropical fruit and gooseberry. Some producers also craft complex barrel-aged Chardonnay.

Stellenbosch wines typically show ripe fruit intensity balanced by freshness and a subtle mineral or herbal edge, reflecting the region’s maritime influence and complex geology.

Pinotage is a uniquely South African grape variety, created in 1925 by Professor Abraham Perold as a crossing of Pinot Noir and Cinsault (which was then known locally as Hermitage – hence the name). The aim was to combine the elegance of Pinot Noir with the robustness and heat tolerance of Cinsault. In the vineyard, Pinotage is early-ripening, drought-resistant, and well-adapted to the warm, dry conditions of the Cape. It produces small, thick-skinned berries with naturally high levels of sugar, meaning careful vineyard management is needed to avoid excessive alcohol and overly jammy flavours.

Although Pinotage is most widely planted in South Africa – especially in Stellenbosch, Paarl and Swartland – small plantings also exist in New Zealand, California, Brazil and Israel. It is typically vinified as a varietal wine, but is also used in Cape blends alongside Cabernet Sauvignon and Merlot.

The styles of Pinotage vary widely: at its best, it produces medium- to full-bodied reds with rich flavours of dark cherry, plum and blackberry, often accompanied by notes of spice, liquorice and savoury earth. Some examples can show a distinctive smoky or coffee character, particularly when oak-aged. More modern interpretations emphasise freshness and purity of fruit, while still retaining Pinotage’s generous richness and velvety tannins.