Paul Sauer 2017

Kanonkop, fact sheet (kanonkop.co.za – linket fra kanonkop.co.za, hentet 2026-10-18): 2017 Kanonkop Paul Sauer – område: Simonsberg-Stellenbosch; 76% Cabernet Sauvignon, 17% Cabernet Franc, 7% Merlot; alkohol 14%; fadlagring 24 måneder, 100% nye fade. Producentens noter (engelsk): Soil: Decomposed Granite, Hutton and Clovelly soils. Age of vines: 29 years on average. Irrigation: Combination of dry land and supplemental irrigation. Trellising: 5 wire hedge. Yield: 4 tons per hectare. Vintage conditions: The preceding winter was the third dry winter in a row, with less rainfall than the previous year and warmer temperatures. A warm spring resulted in early budding. Regular rain showers during flowering and berry set, together with high pest pressure, created challenges. The picking season was very dry with limited irrigation water, although cooler night-time temperatures during February benefited ripening. Winemaking/maturation: Fermentation took place in open top concrete fermenters at 29°C. The floating skins were punched down by hand every 2 hours during fermentation. The juice was drawn off the skins after 5 days. After 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 intense aromaer af cassis, blommer, krydret fad og cigarkasse. Munden er rig og smidig med sømløs integration af frugt og fad, delikate tanniner og en fin syrestreng. Lag af fyldig frugt med tomatcocktail samt sort og rød frugt. En vin af enorm renhed, dybde og friskhed.