Kanonkop Estate Paul Sauer 2009
Sugar Content
0.01 g/L
Bone Dry (< 1 g/L)
Kanonkop Estate Paul Sauer 2009 has 0.01 g/L of residual sugar (Bone Dry) — effectively no sugar.
Product Details
The 2009 Paul Sauer, which was made by current winemaker Abrie Beeslaar, comprises 68% Cabernet Sauvignon, 16% each of Merlot and Cabernet Franc. It is magnificent, one of the finest vintages that I have tasted. Still deep in colour, the bouquet bursts from the glass with copious scents of macerated black cherries, cassis, dates and Seville oranges. The palate is precocious yet balanced to a fault, a fine line of acidity keeping everything in check, exuberant from beginning to end. Caressing in texture, this Paul Sauer manages to be both hedonistic yet completely refined. It would give most self-aggrandising clarets from the same vintage a run for their money. Drinking window: 2022-2045.
More Details
| Alcohol/Vol | 14% |
|---|---|
| Made In | Other |
| Sugar Content | 0.01 g/L |
| Sweetness Descriptor | Bone Dry (< 1 g/L) |
| Volume | 750 mL |
| LCBO # | 50951 |
How It Compares
The closest Red Wine to Kanonkop Estate Paul Sauer 2009 by sugar — a step drier and a step sweeter.
| Product | Sugar | Sweetness |
|---|---|---|
| Kanonkop Estate Cabernet Sauvignon 2019 | 0.01 g/L | Bone Dry |
| Kanonkop Estate Cabernet Sauvignon 2013 | 0.01 g/L | Bone Dry |
| Kanonkop Estate Cabernet Sauvignon 2011 | 0.01 g/L | Bone Dry |
| Kanonkop Estate Cabernet Sauvignon 2008 | 0.01 g/L | Bone Dry |
| Kanonkop Estate Cabernet Sauvignon 2002 | 0.01 g/L | Bone Dry |
| Joanne Chateau Figeac St Emilion Grand Cru 2010 | 0.01 g/L | Bone Dry |
All 6,172 Red Wine products ranked by sugar · Red Wine Sweetness Chart