Paul Sauer 2018

Kanonkop, fact sheet (kanonkop.co.za – linket fra kanonkop.co.za, hentet 2026-10-18): 2018 Kanonkop Paul Sauer – område: Simonsberg-Stellenbosch; 70% Cabernet Sauvignon, 15% Cabernet Franc, 15% Merlot; alkohol 13.9%; fadlagring 24 måneder, 100% nye fade. Producentens noter (engelsk): Soil: Decomposed Granite, Hutton and Clovelly soils. Age of vines: 30 years on average. Irrigation: Combination of dry land and supplemental irrigation. Trellising: 5 wire hedge. Yield: 4 tons per hectare. Vintage conditions: Winter rainfall was higher than during the previous two seasons. Irregular temperatures from winter through flowering, together with cool growing conditions, led to significant variation in the vineyards. Cool weather and regular rainfall reduced water stress during ripening. Harvest was characterised by intermittent rain showers. 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): Den mættede rubinrøde farve suppleres af et væld af aromaer fra friske urter, pløjet jord, blyantspåner, krydderi og rød til sort frugt. Tanninerne er præcise og skaber, sammen med brugen af nye fade, den perfekte baggrund for det komplekse frugtspektrum. Finishen er saftig og krydret med lagdelte noter af rød frugt og saltet kød i den lange, ungdommelige afslutning.