Wine detail

Kanonkop Estate

Pinotage

Simonsberg, Stellenbosch

2015

Vintage

Varietal

Pinotage

ABV

14.5

Peak 2018-2021

Where it is, October 2026

Past Window: the full drinking arc closed in 2024.

This bottle is beyond its drinking horizon.

The ‘15 Pinotage.

Kanonkop Estate Pinotage 2015 is from Simonsberg, Stellenbosch, South Africa.

Cellared Ageability Index (CAI) drinking timeline

Full drinking arcYou are here · past window, 2026

Storage and bottle condition can shift the experience.

Full drinking arc 2016-2024Peak window 2018-2021

The peak window sits inside the broader full drinking arc.

Tasting note

Kanonkop Estate Pinotage 2015 has a full body, fresh acidity, and firm tannins.

The 2015 vintage

Kanonkop Estate's 2015 Pinotage comes from Simonsberg, Stellenbosch, South Africa.

About Kanonkop Estate

Kanonkop Estate's Pinotage comes from Simonsberg, Stellenbosch, South Africa.

Pairing suggestions

Cellared suggestions based on the wine and dish descriptions.

Bone-in ribeye with rosemary butter

The pairing is scaled to the wine's full body.

Braised short ribs with truffle polenta

The wine's fresh acidity keeps the pairing lively.

Aged Comté with quince paste

The pairing leaves room for the wine's firm tannins.

More from Stellenbosch

Frequently Asked

What is Kanonkop Estate Pinotage 2015?

Kanonkop Estate Pinotage 2015 is from Simonsberg, Stellenbosch, South Africa.

What does Kanonkop Estate Pinotage 2015 taste like?

Kanonkop Estate Pinotage 2015 has a full body, fresh acidity, and firm tannins.

When should Kanonkop Estate Pinotage 2015 be opened?

The canonical CAI full drinking arc is 2016-2024. Within that arc, the peak window is 2018-2021. The full arc is the broader period the wine may drink well; the peak window is when it is most likely to show its best balance. Storage, fill level, cork condition, and preference can shift the decision. Taste before adding more air or holding the rest.

What pairs with Kanonkop Estate Pinotage 2015?

Pair this wine with Bone-in ribeye with rosemary butter; Braised short ribs with truffle polenta; or Aged Comté with quince paste.