Kanonkop Paul Sauer 2020
£47.95 incl. VAT
Out of stock
Kanonkop Paul Sauer 2020 is a 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.
Blend – 69% Cabernet Sauvignon, 17% Cabernet Franc and 14% Merlot
97/100 – Tim Atkin MW
Tim’s critique – “”A good quality vintage, if an early one”, is how Abrie Beeslaar describes 2020. Pairing Cabernet Sauvignon, 17% Cabernet Franc and 14% Merlot. Still youthful, it has subtle reduction, well-integrated new French oak, chocolate, cassis, blueberry and bramble flavours and sinewy, age-worthy tannins. 2024-40.”
96/100 – Jamie Goode
Jamie’s critique – “Fresh, linear and precise with lovely black cherry and blackcurrant fruit as well as red fruits and spice. Vivid and pure with nice blackcurrant notes and a touch of redcurrant freshness on the finish. The oak is superbly integrated. Such precision.
97/100 – Greg Sherwood MW
Greg’s critique – “In 2020, the Paul Sauer is a blend of 69% Cabernet Sauvignon, 17% Cabernet Franc and 14% Merlot from Simonsberg vines grown on decomposed granite at an average of 30+ years old. The aromatics are delicate yet sophisticated, whispering a rich complexity of saline cassis, sweet violets, dried sage, crunchy black berry, iodine and salty oyster shell nuances with a hint of melted candles and incense complexity. Fabulously pure, focused, weightless and intense, there is a notable ambition and intent on the palate, that bristles with a maritime salinity, deep layers of crème de cassis, blue berry, cedar spice and a tart red berry extravagance. This is simply like no other 2020 I have tasted from Stellenbosch. The wine possesses its own class, elegance and swagger, but with an incredible refinement and precision. You would expect nothing less from one of South Africa’s first growth producers”
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
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
FOOD PAIRING All types of steak | Meat casseroles |
Roast leg of lamb | Matured cheeses
https://kanonkop.co.za/wp-content/uploads/2023/06/Paul-Sauer-2020.pdf
