VINTAGE CONDITIONS
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
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.
Full notes – https://www.kanonkop.co.za/wp-content/uploads/2022/06/Paul-Sauer-2019.pdf