Paul Sauer 2019

Kanonkop, fact sheet (kanonkop.co.za – linket fra kanonkop.co.za, hentet 2026-10-18): 2019 Kanonkop Paul Sauer – område: Simonsberg-Stellenbosch; 75% Cabernet Sauvignon, 14% Cabernet Franc, 11% Merlot; alkohol 13%; fadlagring 24 måneder, 100% nye fade. Producentens noter (engelsk): Soil: Decomposed Granite, Hutton and Clovelly soils. Age of vines: 31 years on average. Irrigation: Combination of dry land and supplemental irrigation. Trellising: 5 wire hedge. Yield: 4 tons per hectare. Vintage conditions: The carry-over effects of the previous three years of drought remained visible despite improved seasonal rainfall. Crop levels were smaller, but of high quality. Although water stress was relatively low, cool conditions contributed to smaller berries, and less irrigation was required during the growing season. 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 dybe rubinrøde farve suppleres af en tæt, sammenvævet kompleksitet af pløjet jord, muskatnød og bouquet garni med klassisk cedertræ og rød og sort frugt. Vinen forbliver klassisk og raffineret med en elegant struktur. Tanninerne er præcise og skaber, sammen med brugen af nye fade, den perfekte baggrund for det komplekse frugtspektrum. En lang og ungdommelig finish.