Gentle appeal of lemon cream, butterscotch, chamomile and oatmeal with a light floral nuance on the nose. Citrus vivacity – lime and lemon – is immediately apparent in the mouth.
The wine morphs effortlessly and seamlessly into a rich and creamy macadamia-toned multi-layered mouthful. The vivid acid is beautifully juxtaposed with the integrated oak which, in turn, doesn’t dominate the gently ripe fruit.
Complex, structured, fresh and succulent while also broad and long. This is superbly poised, offering immediate drinking pleasure as well as the ability to age with distinction. Elegant and confident throughout. Delightful.
The wine morphs effortlessly and seamlessly into a rich and creamy macadamia-toned multi-layered mouthful. The vivid acid is beautifully juxtaposed with the integrated oak which, in turn, doesn’t dominate the gently ripe fruit.
Complex, structured, fresh and succulent while also broad and long. This is superbly poised, offering immediate drinking pleasure as well as the ability to age with distinction. Elegant and confident throughout. Delightful.
Four different vineyards were hand-picked into small lug-boxes at optimum ripeness and transported to the cellar in refrigerated trucks. The fruit was whole- bunch pressed, and the juice was allowed to settle overnight without the use of enzymes.
The juice was then transferred to 300l French oak barrels (24% new) and spontaneously fermented. The wine was aged for 10 months on the gross lees, with 30% of the total volume undergoing malolactic fermentation during this time, before being blended and bottled.
Winemaker: Dawie Botha
The juice was then transferred to 300l French oak barrels (24% new) and spontaneously fermented. The wine was aged for 10 months on the gross lees, with 30% of the total volume undergoing malolactic fermentation during this time, before being blended and bottled.
Winemaker: Dawie Botha
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 taken over by his brother Johann Rupert in 2003. It was Johann Rupert who constructed a state-of-the-art winemaking facility on the estate, and the beginnings of what was to become a sprawling enterprise with a focus on terroir specific wines.
