Paul Sauer 2020

Kanonkop, fact sheet (kanonkop.co.za – linket fra kanonkop.co.za, hentet 2026-10-18): 2020 Kanonkop Paul Sauer – område: Simonsberg-Stellenbosch; 69% Cabernet Sauvignon, 17% Cabernet Franc, 14% Merlot; alkohol 13.5%; fadlagring 24 måneder, 100% nye fade. Producentens noter (engelsk): Soil: Decomposed Granite, Hutton and Clovelly soils. Age of vines: 32 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 had sufficient rainfall and cold units. Throughout the harvest period, the weather remained favourable, with relatively warm days, no significant heatwaves, and cool night temperatures. 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): Denne klassiske vin med mættet rubinrød farve suppleres af en tæt og sammenvævet kompleksitet af pløjet jord og bouquet garni med røde og sorte ribs og cedertræ. Vinen er raffineret med en elegant struktur og præcise tanniner, som sammen med brugen af nye fade skaber den perfekte baggrund for det komplekse frugtspektrum. En lang og ungdommelig finish.