Vigorous and lively bubble with a trademark string of pearls rising to the surface. Seaspray, lime zest, chalk, and subtler aromas of orange peel are present on the nose. The palate is energetic and tangy with abundant crunchy green apple and lime zip on entry.
That vivacity is then tempered and smoothed as the wine morphs into a rich but restrained mouthful of creamy citrus and gentle biscuit from its time on lees. Refined and elegant, it lingers on the aftertaste but never loses its lively youthfulness and seamless integration of fruit, lees, and bright acidity.
Ratings/Accolades:
(2019) Tim Atkin: 89 points
(2018) Tim Atkin: 92 points
That vivacity is then tempered and smoothed as the wine morphs into a rich but restrained mouthful of creamy citrus and gentle biscuit from its time on lees. Refined and elegant, it lingers on the aftertaste but never loses its lively youthfulness and seamless integration of fruit, lees, and bright acidity.
Ratings/Accolades:
(2019) Tim Atkin: 89 points
(2018) Tim Atkin: 92 points
The Chardonnay grapes are hand-picked early in the morning and whole-bunch-pressed. The free run and press components are always kept separate. The juice is then settled and inoculated with yeast for fermentation. Before blending, approximately 15% of the Blanc de Blanc is barrel-fermented and matured for 12 weeks.
After that, the base wine is blended and filtered. The chardonnay is bottled for secondary fermentation, and the wines are kept at 13 to 15 degrees Celsius. The bottles are aged for four years on the lees, disgorged, and matured for an additional 8 months before release.
Winemaker: Dawie Botha
After that, the base wine is blended and filtered. The chardonnay is bottled for secondary fermentation, and the wines are kept at 13 to 15 degrees Celsius. The bottles are aged for four years on the lees, disgorged, and matured for an additional 8 months before release.
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.
