At a glance

Producer

Kanonkop Estate

Region

Stellenbosch, South Africa

Grape variety

Cabernet Sauvignon Blend (Cabernet Sauvignon, Cabernet Franc, Merlot)

Wine type

Red

Body

Full-bodied and Bold

Sweetness

Dry

Typical price

Approximately $70 - $90 USD

Tasting profile

Dark berry fruits, cassis, cedar, graphite, tobacco leaf with firm tannins and elegant oak integration

Evolution: Fruit will soften over the next 5-10 years, tannins will integrate further; tertiary notes of earth, forest floor, and leather will emerge

At peak: Powerful yet elegant with complex layers of dark fruits, spice, mineral, and fine oak, showing notable depth and persistence

Structure

Acidity

Moderate to high, balanced acidity giving freshness

Tannins

Firm and well-structured

Alcohol

Approximately 14.0%-14.5%

Aging potential

20+ years from vintage under proper cellaring conditions

Drinking window

Peak drinking

2028 to 2054

Optimal window

2025 to 2057

Current status

Approaching early maturity

Current condition

The 2017 vintage is developing well with structured tannins and good balance, showing classic age-worthy traits characteristic of top Kanonkop Paul Sauer vintages.

The 2017 Paul Sauer is from an excellent vintage in Stellenbosch with balanced ripening and structure, allowing prolonged aging to develop complexity beyond primary fruit into nuanced tertiary aromas and flavors.

Food pairing

Pairs well with rich lamb dishes, beef stew, game meats (like venison), mature cheeses, and hearty vegetable stews.

Serving

Serving temperature

16-18°C / 61-64°F

Decant

Yes (1-2 hours) — To soften firm tannins and open up the complex aromas

Sustainability

Sustainability score: 8/10

Focus on water conservation, integrated pest management, use of natural cover crops, renewable energy use in winery, and reduced-packaging efforts

Kanonkop Estate is recognized for high-quality vineyard management balancing environmental responsibility with premium wine production. While not organic certified, their sustainable farming reduces chemical inputs and increases biodiversity, supporting lower environmental impact compared to conventional large-scale producers.