Golden Kaan 3-way Review

Golden Kaan winery in South Africa is located in that country’s famous Western Cape wine-growing region and has done a lot for South Africa’s wine presence amongst the world-wide market. 

One of the things you’ll notice about most of their wines is that they’re very affordable and that’s a key point for many folks in this current downed economic times.

2007 Chenin Blanc – W.E.P. Rating: 90%

Technical Data:

  • Alcohol vol: 14,2 % vol
  • pH: 3,40
  • Total acidity: 5,59 g/ l
  • Sugar: 3,52 g/ l
  • Price: $10

Nose: Dusty lemon peel with honey, rose pedals, orange zest and week-old cheerios.

Taste: Layers of lavender, lemons, starfruit, oyster shell and seawater. Good, clean finish on this wine, however, it doesn’t linger too awfully long but it’s still good – for the price, it’s definitely a wine worth checking out. 

2006 Pinotage- W.E.P. – Rating: 85%

Technical Data:

  • Alcohol vol: 14,0 % vol
  • pH: 3,52
  • Total acidity: 5,62 g/ l
  • Sugar: 5,38 g/ l
  • $10

Nose: Bacon fat, blackberry, black cherry, star anise, cumin, corriander, tomatosauce.

Taste: Smoked black fruits, black liquorice, tobacco, dark chocolate on the flavor profile for me. Decent tannin structure holds the fruit in check, however, the finish is way too short.

2007 Shiraz – W.E.P. Rating: 90%

Technical Data:

  • Alcohol vol: 14,11 % vol
  • pH: 3,47
  • Total acidity: 5,56 g/ l
  • Sugar: 5,5 g/ l
  • Price: $10

Nose: Freshly-killed game with black pepper, blueberry and black cherry. 

Taste: Dirty black-fruits mashed up with sweet-tarts, black pepper, venison, tar-bubbles and pomagranate. Firm tannins show the youth of this wine and also turn a bit flabby on the back-end but still a pretty decent effort for the money. The finish is okay – not superb, but good.

Winery Website:

The spirit of Africa inspired me to cook the following dish:

I did some grilled chicken which I spiced up with yellow curry, cinnamon and garlic – on the side is some basmati rice with rasins and black beans – I also grilled a tomato with olive oil, salt&pepper then topped the entire dish with fresh flat-leaf parsley.