Description
Cape Of Good Hope Riebeeksrivier Caroline 2024 is a Swartland white blend that balances generosity and restraint with real skill. It opens with layered aromatics and a palate that moves confidently between freshness, texture, and savory depth, showing how well Swartland whites can carry both fruit richness and structural poise. This is a wine that feels composed rather than showy, offering plenty of flavor while keeping its line.
On the nose, stone fruit sits alongside citrus leaf, a hint of vanilla, spice, and a subtle floral note. The palate is tangy and lively on entry, then broadens into a creamy, more textured shape, with nectarine, peach, and citrus flavors at the core. A pithy grip and quiet savoriness add depth, while the oak remains understated, framing the fruit rather than taking over. The finish is long, with spice and vanilla returning gently on the aftertaste. It would pair especially well with roast chicken, grilled fish, creamy vegetable dishes, or pork with herbs and citrus, where its freshness and texture can work naturally with the food.
Already highly expressive, this is a white blend with immediate appeal, but also enough balance and cellar work behind it to hold beautifully over the near term.
On the nose, stone fruit sits alongside citrus leaf, a hint of vanilla, spice, and a subtle floral note. The palate is tangy and lively on entry, then broadens into a creamy, more textured shape, with nectarine, peach, and citrus flavors at the core. A pithy grip and quiet savoriness add depth, while the oak remains understated, framing the fruit rather than taking over. The finish is long, with spice and vanilla returning gently on the aftertaste. It would pair especially well with roast chicken, grilled fish, creamy vegetable dishes, or pork with herbs and citrus, where its freshness and texture can work naturally with the food.
Already highly expressive, this is a white blend with immediate appeal, but also enough balance and cellar work behind it to hold beautifully over the near term.
The fruit was harvested by hand at optimal ripeness and transported to the cellar in refrigerated trucks to preserve freshness. Whole bunches were pressed and the juice settled overnight before racking the following day.
Spontaneous fermentation took place partly in stainless steel tanks and partly in older French oak foudre and fourth-fill 300L barrels. The wine was then matured on the lees for 12 months before blending and bottling, a process that builds texture and complexity while keeping the fruit and site expression clear.
Winemaker: Dawie Botha
Spontaneous fermentation took place partly in stainless steel tanks and partly in older French oak foudre and fourth-fill 300L barrels. The wine was then matured on the lees for 12 months before blending and bottling, a process that builds texture and complexity while keeping the fruit and site expression clear.
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.
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.
