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Kadette Cabernet Sauvignon 2021 - Kanonkop


  South Africa
ADD TO CART At your doorstep in 1 - 3 days

One of South Africa's best Cabernet Sauvignon with 93pts from James Suckling and 90pts from Tim Atkin!


Why do we love it?
The Kadette Cabernet Sauvignon of the Kanonkop winery is a juicy red wine, with rich fruit, which for 4 consecutive years of its release, immediately enters the list of the best Cabernet Sauvignon of South Africa and more specifically of Stellenbosch. Black and red fruits, discreet acidity, velvety tannins, and the elegant presence of the barrel, are among the most characteristic examples of the region even at a challenging price!
Kanonkop Winery is located in the Stellenbosch region of South Africa and is a family business started in 1973 by Paul Sauer and is now in the hands of the 4th generation. The quality of the area's vineyards is equivalent to the Premier Cru of Burgundy and the vineyards, located at the foot of the Cape Fold mountain range, benefit from warm sunny days and cool evening breezes and produce very high-quality grapes, resulting in highly acclaimed wines.
For the Kadette Cabernet Sauvignon, the grapes were placed in open concrete tanks with the skins for 5 days and frequent stirring, which enhanced the aromatic character of the juice and its fairy-tale color. The malolactic fermentation mellowed the whole tremendously, while then 12 months of aging in French oak barrels gave a fruity, velvety, and full-bodied result.
The name Kanonkop means Cannon Hill and comes from the sound of the cannon that stood at the foot of the mountain and informed the farmers as their merchant ships arrived at the port. What you hear when you open the first bottle you try!









Tastes Like
The color is intense ruby. On the nose, it is very fruity and lively, with intense black fruit mainly raspberry, plum, blueberry, and ripe black currant. The presence of the barrel is strong with the vanilla, cedar, and spices not being too obvious, while a subtle herbality gives extra complexity.
In the mouth, it is robust with a rich body and an intensely fruity character. Blackberries, vanilla, mocha, tobacco, and sweet spices. The tannins are numerous but fine, giving a very enjoyable and round effect. The acidity is subtle and perfectly balanced, while the aftertaste is fruity and long.
Technical stuff
Color Red
Type Dry
Year 2021
Alcohol 14,5%
Origin Stellenbosch, South Africa
Variety Cabernet Sauvignon
Aromas Raspberry, plum, blueberry, raisin, vanilla, cedar
Bottle Size 750ml
Barrique 12 months
Serving temperature 16ºC
Aging 5 years
Closure Cork
Organic No



Enjoy it with grilled lamb ribs, ossobuko, rib eye, and burger

Roast beef with spices and red wine sauce

  • 2 tbsps. of peppercorns
  • 2 tbsps. of black or white mustard seeds
  • 2 tbsps. of fennel seeds
  • 1.5 kilos of beef fillet
  • 2 tbsps extra virgin olive oil
  • 1 tbsp of wholegrain or English (preferably gluten-free) mustard
  • 3 coarsely chopped red onions along with the peels
  • A pinch of thyme

For the sauce:


  • 2 tbsps extra virgin olive oil
  • 1.5 with 2 tsps of corn flour
  • 2 beef stock cubes
  • 3-4 tbsp red currant jelly
  • 400ml red wine

Two days ago, grind the pepper and the mustard and fennel seeds using a mortar. Brush the fillet with mustard and then roll it to freshly ground pepper. Cover with cling film and place it in the fridge.

Two hours before you start cooking, take the meat out of the refrigerator to reach room temperature.

Preheat the oven to 180C. Heat the olive oil in a saucepan and cook the meat until it gets a beautiful brown color. Use onions in the casserole as the base and place the meat on top of them. Bake for 20 minutes for medium or 35 minutes for a well-done beef.

Remove the beef from the casserole and place it on a platter covered with foil for 30 minutes to keep it warm. Put the casserole on the heat and along with the onions and meat juices, add the corn flour and the beef stock cubes. Stir the jelly and gradually pour the wine while stirring. Simmer until the liquid is reduced. Strain the sauce and remove the onions. Slice the beef, flavor it with thyme and serve with the red wine sauce.



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