2017 Paul Sauer

The 2017 Paul Sauer is a blend of 76% Cabernet Sauvignon, 17% Cabernet Franc and 7% Merlot, cropped at 4.5 tons/ha and matured for 24 months in new French oak from Nevers. It has an intense, high-toned bouquet of black cherries, blueberry jam, fresh fig and glycerine; the warmth of the growing season comes through here. The palate is medium-bodied with supple tannins, a fine bead of acidity and a palpable sense of control. Displaying superb delineation and seamlessly integrated new oak, this is a very classy Paul Sauer that should give 15–20 years of drinking pleasure.

Mostly Cabernet Sauvignon with 17% Cabernet Franc and 7% Merlot, the 2017 Paul Sauer offers a juicy, red-fruited nose with heady floral aromas and oak tones of cinnamon, vanilla and sweet cedar. Medium to full-bodied, flavors of red plum skin and dark cherry juice cover the palate with rosewater elements before gripping tannins expresses on the tongue. The wine lingers with a richness and robustness with vibrant, juicy flavors of currant and cassis, ending with a long, succulent finish. This shares many of the same similarities in style with its 2015 bottling and should age just as gracefully.

76% Cabernet Sauvignon, 17% Cabernet Franc, 7% Merlot. Winemaker: Abrie Beeslaar. Different vineyards planted next to each other on the lowest-lying part of the farm. Destemmed, sorted and then fermented in open-top ‘kuipe’ for six days. After malolactic fermentation in tank, the blend is made and the wine is then matured in 100% new French oak barrels for 24 months. TA 6.2 g/l, pH 3.47, RS 2.9 g/l. 70 six-bottle cases made. 21 cases auctioned. Floral and fragrant, ripe cassis, with vanilla and clove from the fine-quality oak. Structured, but the tannins are fine-grained, with bright acidity. Long, elegant finish. Very accomplished. (TJ)