Kanonkop Paul Sauer 2017

Description

This 2017 is undoubtedly elegance and seamless finesse personified. Possessing a deep garnet-purple colour, the aromatics are initially slightly restrained, unfurling cautiously to reveal a fabulous cornucopia of red and black summer berry fruits, black cherries, tart blue berries supported by complexing notes of crushed gravel and a vampish graphite vein. Like any truly great wine, every time you revisit your glass, yet more intricate notes assault the senses. Violets and lilac perfume, cherries immersed in black chocolate, blood and iron, freshly tilled earth and the most seductive kiss of promise from the premium French oak vanillins. The palate is exquisitely framed by fine talcum-like tannins and an invigorating acid freshness that resonates across the tongue. Once again the joyful poise and elegance of the weightless 2017 concentration and intensity confounds the senses, unfurling layer upon layer of black cherry kirsch liquor, crème de cassis and a tart, saline sea breeze freshness on the long exhilarating finish. 98/100 Greg Sherwood MW

Complex, layered and intense aromas of cassis, plums, spiced oak and cigar box on the nose. The palate is rich and supple, with seamless fruit / oak integration, delicate tannins and a fine seam of acidity. Layers and layers of plush fruit explodes in the mouth with concentrated flavours of tomato cocktail, black and red fruits, and stewed meat. A wine of immense purity, depth and freshness that characterises the stellar 2017 vintage. A subtle note of mint on the finish completes a wine filled with detail.

WINEMAKER

Abrie Beeslaar

VARIETALS

76% Cabernet Sauvignon, 17% Cabernet Franc, 7% Merlot

ORIGIN

Simonsberg, Stellenbosch

CLIMATE

A very dry and hot growing season which resulted In lower yields.

AGE OF VINES

29 years on average

IRRIGATION

Combination of dry land vineyards and supplemental irrigation SOIL: Decomposed granite, Hutton and Clovelly soils YIELD: 4 tons/ha – 2750 litres/ha

VINIFICATION

5 days on skins in open fermenters @ 29 °C. The cap was punched down manually every 2 hours.

MATURATION

24 months in 225L French Nevers oak – 100% new barrels.

FOOD PAIRING

A great accompaniment to meat casseroles, steak, roasts and a selection of well-matured cheeses.

AGEING POTENTIAL

If stored correctly, this wine will mature gracefully for 20 – 25 years.

ANALYSIS

ALc. 14%
pH 3.46
TA 6.1
RS 2.7

Currently only available in our Mixed Case of 6 Reds.

£39.00

9 in stock