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Kanonkop

... if any South African wine deserves 100 points, and I strongly believe that it does, then it is the brilliant 2015 Paul Sauer, one of the greatest young wines I have ever tasted.

Tim Atkin MW

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Paul Sauer, grandfather of current Kanonkop owners, politician and an early spokesman and figurehead of the South African wine industry.

A complex perfume of plush black fruit, including cassis, black plum and sour cherries is complemented by layers of tobacco, cedar wood and cigar box undertones. The full rich expression of the 2015 vintage, which is expressively fruit forward and opulent, will stand the test of time, and be very rewarding to those with patience. A blend of Cabernet Sauvignon 70%, Cabernet Franc 15% and Merlot 15%.

Technical analysis

ALCOHOL

14.5 %

RESIDUAL SUGAR

2.8 g/L

pH

3.53

ACIDITY

6.3 g/L

ORIGIN

South Africa

WINEMAKER

Abrie Beeslaar

VARIETY

Red Blend

TIME IN OAK

24 months

SULPHUR

Total: 83 Free: 26

MALOLACTIC FERMENTATION

Yes

CLOSURE

Cork

BOTTLE SIZE

75cl

REGION

Stellenbosch

VEGETARIAN

Yes

VEGAN

Yes

Vinification details

Fermentation took place in open fermentors at 29°C, with 5 days on skins and the cap punched down manually every 2 hours. Post fermentation, the wine spent 24 months in new medium-toasted 225L French Nevers barrels.

Awards

Tim Atkin MW: 100 pts
Platter: 5*
Greg Sherwood MW: 98+ pts
JamesSuckling.com: 94 pts

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

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Paul Sauer is one of the few genuine Cape icons.

Tim Atkin MW

Paul Sauer, grandfather of current Kanonkop owners, politician and an early spokesman and figurehead of the South African wine industry.

A complex perfume of black fruit, cassis, tobacco and dark chocolate with cedar wood and cigar box undertones. The 2014 offers a greater finesse and elegance when compared to previous vintages. A blend of 74% Cabernet Sauvignon, 17% Merlot and 9% Cabernet Franc.

Technical analysis

ALCOHOL

14.3 %

RESIDUAL SUGAR

3.1 g/L

pH

3.43

ACIDITY

6.4 g/L

ORIGIN

South Africa

WINEMAKER

Abrie Beeslaar

VARIETY

Red Blend

TIME IN OAK

24 months

SULPHUR

Total: 126 Free: 46

MALOLACTIC FERMENTATION

Yes

CLOSURE

Cork

BOTTLE SIZE

75cl

REGION

Stellenbosch

Vintage conditions

A very windy season, with rains in February.

Vinification details

Fermentation took place in open fermentors at 29°C, with 5 days on skins and the cap punched down manually every 2 hours. Post fermentation, the wine spent 24 months in new medium-toasted French Nevers barrels.

Awards

Tim Atkin MW: 96 pts

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

Have a trade enquiry?
Contact us to discuss