Gentle notes of nectarine and limestone, with a hint of vanilla biscuit and orange peel. The subtlety continues on the palate. Initially, it is energetic and vivacious, with crisp, bright, and lively lime and orange notes, complemented by vibrant acidity that lends freshness. Then, a broader, rich yet restrained quality develops, revealing a subtle creamy nuttiness tinged with a light vanilla note. Nothing dominates, and the wine displays a harmonious balance of oak, fruit, and acidity, which lingers persistently but not assertively. Overall, it is a wine that whispers seductively rather than shouts.
A warm and dry winter preceded the 2023 harvest, with fairly even budding starting slightly earlier than the previous year. Warm conditions persisted throughout the growing season, resulting in an overall lighter crop in most regions. Heavy rains early in December provided much relief and ensured that the vines were in good condition prior to harvest. For the majority of the season, the conditions were ideal, and the fruit quality was exceptional. Unusually heavy and continuous rainfall in March posed some challenges for later-ripening regions and varietals. Overall, a high-quality vintage promises to produce some outstanding wines.
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 3 00ℓ 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: Mark van Buuren
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 3 00ℓ 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: Mark van Buuren
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.
