As the guy usually tasked with getting the cooler box halfway up Table Mountain when attending Kirstenbosch Summer Sunset Concerts, wine in a can, as opposed to glass, has some appeal, lighter transportation load being an obvious advantage. Other favourable aspects include greater durability, faster chilling and ease of recycling. A major disadvantage, meanwhile, is the environmental impact and energy demands of producing aluminium in the first place.
Ultimately, however, what’s going to make or break canned wine is how good the stuff inside is. Jaap Pijl, formerly CFO and GM at Waterford in Stellenbosch and Francois Haasbroek of Blackwater Wine and also ex-Waterford, have started Renegade Wines, producers of CanCan with wine sourced from the Swartland. Tasting notes and ratings for the maiden releases as follows:
CanCan La Goulue Chenin Blanc 2019 Price: R40 per 250ml can On the nose, citrus, white peach and dried herbs. The palate is nicely lean with lively acidity, the finish wonderfully pithy. Very flavourful and well balanced, this totally exceeds expectations.
CanCan Satine Rosé 2019 Price: R40 per 250ml can. From 100% Mourvèdre. Dull pink in colour but this is obviously irrelevant if consumed directly from the can. The nose shows notes of earthiness, red fruit and spice while the palate is a little flat and short – not in the same class as the Chenin.
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What interests me is the environmental cost of making the cans as compared with glass or PET. Reading some stats Cathy van Zyl sent me, it can be that a new container or packaging, which fulfils the same function, incur increased environmental costs. So we need to question both sides – the initial manufacturing costs vs benefits of the finished product.
Some pretty high scores for wine in a can in this tasting:https://www.decanter.com/decanter-best/canned-wine-405876/
If drinking from the can, does the smell of the aluminium impart that metallic flavour like it does for beer from a can? Tolerable on an ice-cold beer but does it not over-power the more nuanced nose of a wine?
Hi James, Reply from winemaker Haasbroek on Twitter to a similar question: “Storage is no different to that in bottle – same wine in an inert environment. As for one tasting better than the other… guess the proof is in the blind-tasting pudding? As a new category we had to do extensive official shelf-life & sensorial testing and currently at 1 year.”
As leaders in the Wine-in-can market, contact us for our free 50-page industry report, at WICresearch.com Here in the U.S. we track over 400 winemakers who offer nearly 1,100 SKUs. Just came back from success at WBWE Amsterdam, and big plans for WBWE Asia in May. Cheers! Robert
I am most interested in this research as I am currently managing a Corporate Wine Club but I am also a Cape Wine Master with Marketing as my background. I am always looking for new and interesting products to show our Club. I can confirm that the Target Audience in the South African wine drinking population has changed unrecognizably and we need to stay on top of this if we are to be relevant in the industry. Please can you email me your insights. Many thanks,
Speaking to some Craft Brewery owners, they expect 99% of beers to be available in cans (only) rather than cans and bottles – within 5 years.
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New technology allows the wine’s quality to remain unchanged in a can. With the quality hurdle being cleared and the possibility to do smaller runs we can expect canned wine to explode faster than you can say Craft Gin Distillery. I believe the environmental impact Is up for debate; in South Africa we recycle 70% of aluminium, but only 30% of glass. Nevertheless, I believe both are infinitely better for the environment than PET bottels. I hope cans will be the end of plastic wine bottles.
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