Paul Sauer 2006

Kanonkop, fact sheet (kanonkop.co.za – linket fra kanonkop.co.za, hentet 2026-10-18): 2006 Kanonkop Paul Sauer – område: Simonsberg-Stellenbosch; 65% Cabernet Sauvignon, 20% Cabernet Franc, 15% Merlot; alkohol 13.5%. Producentens noter (engelsk): Soil: Decomposed Granite and Hutton clay soils. Age of vines: 20 years on average. Irrigation: Combination of dry land and supplemental irrigation. Trellising: 5 wire hedge. Yield: 4,7 tons per hectare. Vintage conditions: A cold, wet winter with a moderate growing season. Good flowering and fruit set ensured balanced bunches with a slow ripening period. This vintage produced classic, age-worthy wines. Winemaking/maturation: Fermentation took place at 29°C over 5 days in open concrete fermenters. The cap was punched down manually every two hours. After malolactic fermentation, the wines were matured in 225-litre French Nevers oak barrels for 24 months. Producentens smagsnote (frit oversat fra fact sheet kanonkop.co.za, hentet 2026-10-19): Dyb rubinrød farve med koncentrerede aromaer af solbær, cassis og teblade. God fylde med en kombination af kraft og elegance. Silkebløde, søde tanniner fører til en tør finish.