Paul Sauer 2014

Kanonkop, fact sheet (kanonkop.co.za – linket fra kanonkop.co.za, hentet 2026-10-18): 2014 Kanonkop Paul Sauer – område: Simonsberg-Stellenbosch; 74% Cabernet Sauvignon, 17% Merlot, 9% Cabernet Franc; alkohol 14.3%; fadlagring 24 måneder, 100% nye fade. Producentens noter (engelsk): Soil: Decomposed granite, Hutton and Clovelly soils. Age of vines: 26 years on average. Irrigation: Combination of dry land and supplemental irrigation. Trellising: 5 wire hedge. Yield: 4 tons per hectare. Vintage conditions: A cold and wet winter was followed by heavy rainfall in November. Some warmer days occurred during the picking season. 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 kompleks parfume af sort frugt, cassis, tobak og mørk chokolade med undertoner af cedertræ og cigarkasse. Den blødere, integrerede 2014-årgang har større finesse og elegance end de foregående årgange.