Varietal: 19% C/S, 17% Durif, 17% Sangiovese, 13% Shiraz, 13% Merlot, 9% Grenache, 9% Mourvedre, 3% Tempranillo
Origin: Stellenbosch, Franschoek, Paarl, Wellington
Harvest: February-April 2018
Alcohol: 14%

Tasting Notes:
Deep garnet with gradation to the rim. Restrained nose with little initial primary fruit, but when decanted, opens to show cassis, sweet woodsmoke, herbal scrub and fine pencil shavings. Full bodied and intricate on the palate. Development in the glass highlights varietal characteristics in the guise of red and black fruit, together with dark chocolate, leather, prominent spice, and pleasant savouriness. The palate is supported by a fine backbone of acidity, grippy tannins and a trace of minerality. The wine will benefit with additional cellaring

Suggested Food Pairing:
Meat, glorious meat, in all its forms.

Varietal: 100% Pinot Noir
Origin: Stellenbosch, South Africa
Harvest: January 2018
Alcohol: 13%

Tasting Notes:
Vivid pale salmon pink with a beautiful mousse train. A pronounced fruit structure of pomegranate and cranberries invites further exploration. The palate shows depth of fruit, raspberries in particular, with a balanced tartness. The finish is long and dry with lingering berry notes.

Suggested Food Pairing:
A natural compliment to freshly sliced salmon sashimi, sushi in its many
guises, freshly shucked Saldanha oysters with a soupcon of raspberry
vinaigrette and Pavlova topped with summer berries.

Varietal: 100% Pinotage
Origin: Stellenbosch, South Africa
Harvest: February 2019
Alcohol: 14%

Tasting Notes:
Crushed red velvet in appearance. Upfront red fruit, seductive spice and velvety tannins gives a definite nod to its Pinot Noir parentage. Ripe plums, berries, hints of earthiness and floral notes round out the pallet. A clear-cut line of acidity keeps the wine fresh and ensures good maturation potential. A touch awkward in its youth, maturity promises elegance and poise.

Suggested Food Pairing:
Serve with your favourite cut of meat, pan-seared duck breast or lamb casserole.

Varietal: Cabernet Sauvignon
Origin: Stellenbosch, South Africa
Harvest: March 2018
Alcohol: 14%

Tasting Notes:
Medium intense, ripe plum red in colour. Forthcoming, layered nose of vanilla, black fruit and fine pencil shavings. Playful hints of Maraschino cherries, black tea leaves and old-fashioned rope tobacco. A focused palate, revealing baked Christmas pudding, earthiness, cassis and fine gravelly tannins.

Suggested Food Pairing:
Medallions of Kudu fillet with a Stilton, preserved fig and pistachio stuffing, prime rib with a wild mushroom jus, dry-aged, thickly cut T-bone steaks with rosemary salt.

Varietal: Shiraz
Origin: Stellenbosch/Paarl/Wellington, South Africa
Harvest: February & March 2018
Alcohol: 14%

Tasting Notes:
Medium intense with vivid purple hues. A warm nose of alluring spice, black fruit, vanilla and crushed black peppercorns. Full palate with spice and berry fruit, youthful tannins backed by a fresh acidity. The mid-palate has a wonderful sweet spot but finishes dry and savoury with warm spice.

Suggested Food Pairing:
Serve at 19°C. Succulent dry-aged Prime rib and soy glazed root vegetables, braised Brisket and herb dumplings or Gemsbok loin with snowy mash potatoes.

Varietal: Shiraz & Mourvedre
Origin: Western Cape, South Africa
Harvest: March-April 2017
Alcohol: 14%

Tasting Notes:
A wine with a stunningly crushed red cherry colour. Multi-faceted nose showing perfume, hints of black peppercorns, lavender flowers and toasty vanillin’s. Beautiful follow through onto palate highlights gorgeous fruit and a solid tannin structure with a long finish.

Suggested Food Pairing:
Serve at 19°C. Dry aged Prime rib and soy glazed root vegetables, braised Brisket and herb dumplings or Stilton and crackers.

Varietal: 60% Cabernet Sauvignon, 17% Cabernet Franc,
23% Petit Verdot
Origin: Stellenbosch, South Africa
Harvest: March-April 2017
Alcohol: 14%

Tasting Notes:
Medium intense, redolent of December picked cherries. Multi layered nose of pencil shavings, rich, dense Christmas cake, black fruit, crushed chocolate mint leaves and black tea. The palate is full bodied with grippy, but ripe tannins and a definitive line of acidity. Dark chocolate with touches of allspice, ripe plums and Logan berry.

Suggested Food Pairing:
Serve at 19°C. Dry aged Prime rib and soy glazed root vegetables, braised Brisket and herb dumplings or Stilton and crackers.

Varietal: 100% Chenin Blanc
Trellising: Bush Vines-39 years old
Origin: Stellenbosch, South Africa
Harvest: February 2019
Alcohol: 13%

Tasting Notes:
Pale gold with almost translucent green tinged rim. Multi-layered nose of citrus peel, freshly cut mango, peach kernel, mandarin and hints of spearmint. Powerful entry onto the pallet with nuances of stone fruit, a wet pebble minerality and mouth coating vanillin’s. A certain degree of waxiness attributed to malolactic fermentation in barrel. A fresh line of acidity keeps the wine in balance.

Suggested Food Pairing:
Serve at 15–18°C. Rolled pork loin stuffed with wild fennel and mushroom.

Varietal: 100% Viognier
Origin: Franschoek, South Africa
Harvest: 19 February 2019
Alcohol: 14%

Tasting Notes:
The Viognier is a wine with the complex aromas of peaches, sweet spring blossoms, apricots, hints of orange zest, fresh lime and Turkish delight. A floral wine which opens up to subdued oak notes. Sundried apricots, orange blossom, citrus and hints of tropical fruits caress the
palate, underpinned by a balanced acidity.

Suggested Food Pairing:
This wine is a true Charlatan as it can be enjoyed on its own without the influence of food. Fragrant lime and saffron infused scallops, cured loin of tuna drizzled with a fruity olive oil or the perennial favourite, freshly prepared sushi, alternated of course with sips of this lovely wine.

Varietal: 100% Chenin Blanc
Origin: Paarl
Harvest: February-March 2017
Alcohol: 14%

Tasting Notes:
Rich gold with lime green hues. Peach kernel, beeswax and spicy nutmeg on the nose. Powerful entry onto the pallet with nuances of stone fruit, the tartness of green apples and mouth coating vanillins. The KCB is a rich and rewarding wine with a long finish and will benefit from cellaring, should temptation be conquered. Kanu KCB was made with minimal interference, including natural fermentation and as such, harmless crystals may precipitate in the bottle over time.

Suggested Food Pairing:
Serve at 12 – 15°C. The KCB pairs well with classical spicy dishes, grilled
Langoustines or a mussel hotpot.

Varietal: 100 % Pinotage
Origin: Paarl
Harvest: 11 February 2021
Alcohol: 13.5%

Tasting Notes:
Vibrant pomegranate pink. Juicy red apples crushed rose petals and freshly cut strawberries dusted with black pepper. Notes of Turkish delight, roasted marshmallows and old-fashioned red lolly pops. The palate is jam-packed with red berry fruit, a crisp acidity and a long finish.

Suggested Food Pairing:
A very accessible wine which would pair wonderfully well with sushi, rosy pink duck breast, pan-fried salmon steaks or fine cheese.