Paul Sauer 2009

Kanonkop, fact sheet (kanonkop.co.za – linket fra kanonkop.co.za, hentet 2026-10-18): 2009 Kanonkop Paul Sauer – område: Simonsberg-Stellenbosch; 69% Cabernet Sauvignon, 19% Merlot, 12% Cabernet Franc; alkohol 14%. Producentens noter (engelsk): Soil: Decomposed Granite and Hutton clay soils. Age of vines: 21 years on average. Irrigation: Combination of dry land and supplemental irrigation. Trellising: 5 wire hedge. Yield: 4,5 tons per hectare. Vintage conditions: A cold winter with sufficient cold units. Moderate temperatures led to a slow ripening period, increasing concentration and producing compact grape bunches. Arguably our best vintage of the previous 15 years. Winemaking/maturation: Fermentation took place at 28°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 26 months. Producentens smagsnote (frit oversat fra fact sheet kanonkop.co.za, hentet 2026-10-19): Fyldig vin med dyb rubinrød farve. Kompleks buket af solbær, røde bær, mokka og krydderier. Stor, struktureret vin med raffineret elegance.