A fine bead of string-like bubbles fills the glass. Aromas of tarte tatin, apple, and cinnamon mingle with light hints of pear drop and biscuit. On the palate, it is bright, vivacious, and crisply zesty.
Tangy lime and crunchy green apple are complemented by richer undertones of biscuit and sourdough. The zingy citrus and creamy lees flavors are beautifully balanced with acidity, creating a complete harmony. Poised and elegant, it concludes with a lingering aftertaste.
Tangy lime and crunchy green apple are complemented by richer undertones of biscuit and sourdough. The zingy citrus and creamy lees flavors are beautifully balanced with acidity, creating a complete harmony. Poised and elegant, it concludes with a lingering aftertaste.
The grapes are received early in the morning and are whole-bunch pressed. The free-run and second-press components are kept separate; the juice is then settled, inoculated, and fermentation commences.
After fermentation, the wine is settled and racked off the lees. The base wine is filtered, and sweetening occurs before bottling to prepare it for the second fermentation. During bottling, yeast is added to the sweetened base wine and stirred.
Winemaker: Dawie Botha
After fermentation, the wine is settled and racked off the lees. The base wine is filtered, and sweetening occurs before bottling to prepare it for the second fermentation. During bottling, yeast is added to the sweetened base wine and stirred.
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.
