Paul Sauer 2016

Kanonkop, fact sheet (kanonkop.co.za – linket fra kanonkop.co.za, hentet 2026-10-18): 2016 Kanonkop Paul Sauer – område: Simonsberg-Stellenbosch; 62% Cabernet Sauvignon, 25% Merlot, 13% Cabernet Franc; alkohol 13.8%; fadlagring 24 måneder, 100% nye fade. Producentens noter (engelsk): Soil: Decomposed granite, Hutton and Clovelly soils. Age of vines: 28 years on average. Irrigation: Combination of dry land and supplemental irrigation. Trellising: 5 wire hedge. Yield: 4 tons per hectare. Vintage conditions: Cold weather arrived late, with below-average rainfall resulting in low soil moisture and dam levels. The budburst period was very dry, placing strain on the vines and reducing the number of berries per bunch, as well as the overall crop size. Harvest conditions were very warm and dry, with minimal wind damage and disease pressure. 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): Komplekse og lagdelte aromaer af cassis, blommer og sødt krydderi suppleres af noter af tobak, cedertræ og cigarkasse i næsen. Munden har en fyldig, saftig kerne af rød og sort frugt med sømløse, integrerede tanniner og en fin syrestreng. Præcis balance mellem nye fade og frugt giver en vin med ynde og elegance. Smukke krydrede, salte noter i finishen.