Paul Sauer 2013

Kanonkop, fact sheet (kanonkop.co.za – linket fra kanonkop.co.za, hentet 2026-10-18): 2013 Kanonkop Paul Sauer – område: Simonsberg-Stellenbosch; 70% Cabernet Sauvignon, 18% Cabernet Franc, 12% Merlot; alkohol 14.6%; fadlagring 24 måneder, 100% nye fade. Producentens noter (engelsk): Soil: Decomposed granite, Hutton and Clovelly soils. Age of vines: 25 years on average. Irrigation: Combination of dry land and supplemental irrigation. Trellising: 5 wire hedge. Yield: 4 tons per hectare. Vintage conditions: A long, cold, and wet winter was followed by a slow and steady ripening period. Very strong winds occurred at the end of November, followed by welcomed rainfall at the beginning of February. 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): Lag af sort frugt, parfume og cedertræ giver en kompleks næse og mund, som også byder på cigarkasse og vaniljetobak. Blandingen har en mere integreret og kompleks profil end sin Cabernet Sauvignon-pendant. Syre, alkohol og integreret fad giver balance og sikrer et fantastisk lagringspotentiale. Med lidt tålmodighed belønnes man med en perle.