WINEMAKER: Abrie Beeslaar
COMPOSITION: 69% Cabernet Sauvignon, 17% Cabernet Franc, 14% 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: 6700 cases (6 x 750ml)

FOOD PAIRING

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

VINTAGE CONDITIONS
The preceding winter had sufficient rain and cold units. Throughout the
harvesting period the weather remained favourable, with relatively warm days,
no significant heatwaves and cool night temperatures.

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
This classic wine with a saturated ruby colour, is complemented by a dense
and interwoven complexity of tilled earth, bouquet garni, with red- and black
currant and cedar. The wine is refined, with an elegant structure, precise
tannins, and together with the clever use of new oak, creates the perfect
backdrop to host the complex fruit spectrum. A long, and youthful finish.

ALC 13.5% | RS3.2 g/l | TA 6.3 g/l | pH 3.48 | FREE SO2 37mg/l | TOTAL SO2 115 mg/l | VA g/l

Date Sheet:

https://kanonkop.co.za/wp-content/uploads/2023/06/Paul-Sauer-2020.pdf