Kanonkop, Paul Sauer 2018

Kanonkop, Paul Sauer 2018

Kanonkop, Paul Sauer 2018

17 in stock

Kanonkop, Paul Sauer 2018

60,00 

17 in stock

750
SKU WC110524-2018 Categories ,

This legendary wine is named after Kanonkop’s patriarch and is a Bordeaux-style blend of Cabernet Sauvignon, Merlot and Cabernet Franc. The depth of flavour, structure and complexity offered by these three grape varieties is accentuated by 24 months’ ageing in new French oak. Blackcurrant notes combine with aromas of Cape wildflower and cigar box to offer a regal wine recognised as one of the best South Africa has to offer.

WINEMAKER: Abrie Beeslaar 

COMPOSITION: 70% Cabernet Sauvignon, 15% Cabernet Franc, 15% Merlot 

ORIGIN: Simonsberg, Stellenbosch 

AGE OF VINES: 30 years on average 

IRRIGATION: Dry land vineyards and supplemental 

SOIL TYPE Decomposed Granite, Hutton and Clovelly 

YIELD: 4 tons per hectare 

AGEING POTENTIAL: 20 to 25 years from vintage

PRODUCTION VOLUME: 7000 cases (6 x 750ml) 

FOOD PAIRING

All types of steak | Meat casseroles | Roast leg of lamb | Matured cheeses 

VINTAGE CONDITIONS 

Winter rainfall was higher than the previous two winters. Irregular temperatures from winter until the flowering period, together with cool growing conditions, led to great variations in the vineyards. The cool weather and regular rain showers led to less water stress for the vines during ripening. Harvest time was characterised by regular rain showers. 

WINEMAKING / MATURATION 

Fermented in open top concrete fermenters at 290C. 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 225L French Nevers oak barrels. 

TASTING NOTES 

The saturated ruby colour is complimented by an array of scents typically associated with Paul Sauer – fresh herbs, tilled earth, pencil shavings, spice, red- and black fruits. While being heady and perfumed, the wine remains classic and refined, with an utterly elegant structure. The tannins are precise, and together with the clever use of new oak, creates the perfect backdrop to host the complex fruit spectrum. The finish is sappy and spicy, with layered notes of red fruits and cured meats on the long, youthful finish. 

FOOD PAIRING

All types of steak | Meat casseroles | Roast leg of lamb | Matured cheeses 

ANALYSIS

ALC 13.91% | RS 2.4 g/l | TA 6.2 g/l | pH 3.55 | FREE SO2 28 mg/l | TOTAL SO2 90 mg/l | VA 0.63 g/l 

Are you over 18?

We need to make sure you are the proper age before entering this website