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Anthonij Rupert

Optima

2013

Optima
In the Vineyard

After a careful process of identifying the top terroir for each cultivar, sites were identified, assessed and then selected.  Grapes were tested and tasted for ripeness by the winemakers on a daily basis. Vineyards were selected from different sites in the Western Cape where varietal was paired to a selected soil, climate and slope.

 

Winemaking

In 2013, the grapes were handpicked in the early morning at 24.4˚Balling, placed in lug boxes and transported in refrigerated trucks to the cellar. The grapes were then sorted on a double sorting table. After the cold-soaking, fermentation started and lasted for about 20 days.  Malolactic fermentation took place in 225ℓ new French oak barrels and 10 000ℓ wooden tanks. The wines were made and aged separately for 18 months in 225ℓ French oak barrels (35% new oak).  The wines were blended and aged for a further 6 months in barrel and tank and bottle-matured for 24 months before release.

 

Technical Information

Average Temperature: 17.8 °C

Rainfall: 969mm

Harvesting Began: 12/02/2013

Harvesting Ended: 13/03/2013

Origin of Fruit: L'Ormarins and Rooderust

Soil Type: Decomposed granite and clay

Yield: 8 ton/ha

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Tasting Notes

Beautiful seductive interplay of spice and red and black berry fruits on both the nose and palate. The mouth is succulent and packed with black cherry, blueberry and plum. Adding to its complexity is a notable violet hint and inky depth. Complex, layered, rich and powerful without being chunky or aggressive. Nothing is overplayed or dominant; it's superbly strcutured and all the pieces fit together well. Restrained use of oak and deliviously long with a finish that lingers. 

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