Paul Sauer 2012

Kanonkop, fact sheet (kanonkop.co.za – linket fra kanonkop.co.za, hentet 2026-10-18): 2012 Kanonkop Paul Sauer – område: Simonsberg-Stellenbosch; 70% Cabernet Sauvignon, 18% Cabernet Franc, 12% Merlot; alkohol 14%; fadlagring 24 måneder, 100% nye fade. Producentens noter (engelsk): Soil: Decomposed granite, Hutton and Clovelly soils. Age of vines: 24 years on average. Irrigation: Combination of dry land and supplemental irrigation. Trellising: 5 wire hedge. Yield: 4 tons per hectare. Vintage conditions: Cool conditions until January were followed by two consecutive heatwaves. Very little wind and lower rainfall contributed to slow ripening, resulting in a very good vintage. 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): Et elegant eksempel på en sydafrikansk Bordeaux-blend. En kompleks, fyldig rød blend med dyb rubinrød farve og noter af solbær, cassis og blommer med cedertræ og cigarkasse i finishen.