Elegant, fresh and lively – this wine is rich in minerality with hints of brioche, citrus and appley notes. Good vibrancy on the bouquet with perfume notes balancing the ripe fruitiness and fresh lime character. The palate displays a crisp natural acidity, however rounded with a creamy texture and a long pleasant finish. An exquisite Methode Cap Classique!

Based on the L’Ormarins estate in Franschoek the Anthonij Rupert estate is fast becoming one of the most impressive and innovative wineries in South Africa. Fruit comes from four vineyard properties in Franschoek itself, Elandskloof, Riebeeksrivier and Darling. Johan Rupert has built one of the most driven and talented teams in the industry and the result is a suitable memorial to Johan’s late brother Anthonij. Anthonij Rupert Wyne was founded on the farm, L’Ormarins in Franschhoek. Originally owned by the late Anthonij Rupert, who passed away in 2001, the farm was eventually taken over by his brother Johann Rupert in 2003 and the brand named after him. It was Johann Rupert who constructed a state-of-the-art winemaking facility, catapulting the farm into a prestigious wine estate and the beginnings of what is now a sprawling enterprise. The focus is on terroir specific wines and therefore it would seem obvious that the brand is made up of an impressive portfolio of farms representing the best in grape producing locations. The portfolio is made up of L’Ormarins situated in Franschhoek, Rooderust in Darling, Riebeeksrivier in the Swartland and Altima in isolated Elandskloof.

Higher rainfall helped the area recover from a difficult drought period. During the growing season, favourable climatic conditions result in early flowering and fruit set, resulting in an early harvest. The mild ripening conditions and healthy canopies produced superb fruit with excellent fruit flavours.

The grapes are picked early in the morning and whole-bunch pressed. The free run juice and press components are always kept separate. The juice is then settled and inoculated with yeast for fermentation. After fermentation, the wine is racked off the lees. The wine is then blended, and the second fermentation begins. Bottled wine is kept at 13C-15C for an even second fermentation. The wine is aged on its lees in the bottle for 2-3 years. We add dosage during the disgorging process, and the bottles are kept for about 3 months after disgorging before being released.