The Anthonij Rupert Range
Red
Anthonij Rupert Merlot 2006
TASTING NOTES
An elegant mouthful of rich cocoa and ripe plum with hints of beetroot and earthiness. Structured and full yet with restraint obvious too. Fruit and oak are well meshed providing a long, sumptuous aftertaste.
Anthonij Rupert Cabernet Franc 2006
TASTING NOTES
Ethereal floral notes give way to savoury mocha spice and ripe berry fruit flavours. A lightly textured, smooth wine with dry, refined tannin and a lingering finish
Anthonij Rupert Cabernet Sauvignon 2006
TASTING NOTES
Surprising delicate floral nuances can be found on this richly fruited, powerful wine. Big and bold on the palate with berry/cherry compote and spicy flavours, there's a layered complexity and structure which adds interest. The fruit then takes on darker tones of licorice and tobacco leaf. Well judged oak and refined tannin contribute to the lengthy tail. A wolf in sheep's clothing...
Anthonij Rupert Syrah 2006
TASTING NOTES
Rooibos and buchu whiffs on the nose with peppery spice, plum and blueberry in the mouth. There's savoury black olive succulence with refined, dry tannins and plush texture too. A powerful yet restrained wine with a long aftertaste.
The flagship of the Anthonij Rupert wines portfolio. As befits the leaders of the pack, only the best is good enough for this range and presently, it comprises just four wines - all red. Grapes are destined for these wines are sourced from the most ideal growing sites throughout the Western Cape.
VINEYARDS
The vineyards selected for the Anthonij Rupert wines are chosen from vines planted on very specific sites and soil types. The canopies of each block and the final yield of each site was managed precisely to express the character of the different varietal and location.
VINIFICATION
Grapes are picked by hand, placed into small lug boxes and transported to the cellar in a cool truck. In the cellar, the whole berries are manually double sorted and then gravity fed into fermentors. Each batch is cold soaked for a few days and then slowly brought up in temperature, fermentation takes place naturally. The wines were aged for 18 to 24 months in 100% new French oak, bottled unfiltered and bottle aged for a year.
