Paul Sauer 2023

Kanonkop, fact sheet (kanonkop.co.za – linket fra kanonkop.co.za, hentet 2026-10-18): 2023 Kanonkop Paul Sauer – område: Simonsberg-Stellenbosch; 62% Cabernet Sauvignon, 23% Cabernet Franc, 15% Merlot; alkohol 13%; fadlagring 24 måneder, 100% nye fade. Producentens noter (engelsk): Soil: Decomposed Granite and Hutton clay soils. Age of vines: 33 years on average. Irrigation: Dry land vineyards. Trellising: 5 wire hedge. Yield: 5,3 tons per hectare. Vintage conditions: The 2023 vintage followed a late, relatively dry winter with good June rainfall. Cold spells and a dry spring encouraged even budding, with minimal disease pressure. A very wet December produced larger berries, resulting in softer tannins. Harvest commenced as usual in early February. Winemaking/maturation: Fermented in open concrete fermenters at 29°C. The floating skins were punched down manually 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 225L French Nevers oak barrels. Producentens smagsnote (frit oversat fra fact sheet kanonkop.co.za, hentet 2026-10-19): Dyb rubinrød farve. En klassisk, parfumeret næse fuld af ungdommelige røde bær, solbær og livlige kirsebær, lagdelt med blyantspåner, frisk cedertræ og delikate blomstrede noter. Når vinen åbner sig, kommer diskret ristethed frem sammen med en spændende, vild fynbos-karakter og noter af lavendel og saltbusk. Munden er raffineret med lineære tanniner, der giver struktur og balance. En kompleks, mangelagdelt vin med en smuk struktur, afbalanceret syre og en lang, frisk finish.