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Kanonkop Paul Sauer 2019

Kanonkop Paul Sauer 2019

£69.95
£69.95
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Another block buster Paul Sauer from a superb vintage. 

The saturated ruby colour is complemented by a dense and interwoven complexity of tilled earth, nutmeg, bouquet garni, with classic cedar and red- and black fruits. The wine remains classic, refined, with an 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. A long, and youthful finish.

The carry-over effect of the previous three year’s drought is still visible in this vintage, despite the higher rainfall during the season. The resulting crop was smaller, but of high quality. Despite the relative low water stress, the cool weather contributed to smaller berries and less irrigation was needed this growing season.

A cracking wine begging to be enjoyed with robust meat dishes and mature cheeses. The wine can easily be cellared for up to 25 year with massive promise if it is allowed it to develop to its full potential, but that will require extreme discipline and patience not to reach for the corkscrew..... 
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About the wine

Producer:

Kanonkop Wine Estate

Winemaker:

Abrie Beeslaar

Grapes:

75% Cabernet Sauvignon, 14% Cabernet Franc, 11% Merlot

Closure:

Cork

Country:

South Africa

Units:

750ml

Type:

Still red wine

Region:

Simonsberg, Stellenbosch

Style:

Bordeaux style blend

Vintage:

2019

Colour:

Deep dark ruby red

Alcohol:

13%

Body:

Full bodied

Oak:

Yes French barriques

Blend:

Cabernet Sauvignon, Merlot and Cabernet Franc

Tasting Notes:

The wine remains classic, refined, with an 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. A long, and youthful finish.

Bouquet:

On the nose a dense and interwoven complexity of tilled earth, nutmeg, bouquet garni, with classic cedar and red- and black fruits

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.

Ageing Potential:

20-30 years