Paul Sauer 2011

Kanonkop, fact sheet (kanonkop.co.za – linket fra kanonkop.co.za, hentet 2026-10-18): 2011 Kanonkop Paul Sauer – område: Simonsberg-Stellenbosch; 70% Cabernet Sauvignon, 18% Cabernet Franc, 12% Merlot; alkohol 14.5%; fadlagring 24 måneder, 100% nye fade. Producentens noter (engelsk): Soil: Decomposed granite, Hutton and Clovelly soils. Age of vines: 23 years on average. Irrigation: Combination of dry land and supplemental irrigation. Trellising: 5 wire hedge. Yield: 4 tons per hectare. Vintage conditions: A relatively good winter, although about 50 mm drier than usual. Budburst was earlier and fairly even. Cooler and wetter conditions during the latter half of October and early November negatively affected berry set. At the start of January, a heatwave caused sunburn, and the dry, warm growing and ripening conditions made this one of the driest seasons in many years. Winemaking/maturation: Fermentation took place in open concrete fermenters at 29°C, with the cap manually punched down every 2 hours. After 5 days, the juice was drawn off the skins. Following malolactic fermentation, the wine was matured for 24 months in 100% new 225-litre French Nevers oak barrels. Producentens smagsnote (frit oversat fra fact sheet kanonkop.co.za, hentet 2026-10-19): En fyldig vin med dyb rubinrød farve. En elegant, klassisk vin med smag af solbær, røde bær og cassis. Munden viser fremragende balance mellem frugt og fad med en smukt integreret tanninstruktur.