2021 Technical Specifications
Alcohol 14.5%
Residual Sugar 2.7 g/L
pH 3.59
Total Acidity 6.2 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window drinking well now but will comfortably handled a decade or more in bottle
Region Western Cape
Soil Oakleaf- decomposed granite
Harvest Dates March 26-29, 2021
Fermentation Vessels Stainless Steel, Old Oak Fermenters
Natural Yeast Yes
Maceration 5 days
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Oak Types French
Barrel Size 225 litre
Unfiltered Yes
Extended Maceration Yes
Production Details For our 2021 Cabernet Sauvignon all the grapes were harvested from our Franschhoek vineyards on L'Ormarins Estate. The harvest begins with meticulous care, each grape is handpicked at the optimal ripeness and gently placed into small lug boxes. To preserve their pristine condition, the grapes are transported to the cellar in a refrigerated truck. Upon arrival, the whole berries undergo a double-sorting process, including optical sorting, before being gravity-fed into a combination of stainless-steel and old oak fermenters. The berries are cold soaked for a few days, allowing the flavors to deepen before the must is slowly brought up to temperature. Fermentation begins naturally, by the vineyard's own wild yeasts. Post fermentation, the wine is left on the skins for an extended maceration of up to five days, extracting further depth and complexity. The wine is then matured in 50% new 225 litre French oak barriques for 24 months, where it develops its character and structure. After this, it is bottled unfiltered, capturing the essence of the vineyard. To ensure ultimate harmony and balance, the wine undergoes an additional two years of bottle ageing before release. Only 34 barriques were produced for the 2021 vintage.
Tasting Notes
Nose: cassis, earth, hint of herbs, black cherry, spice
Palate: sleek, supple, velvety, ripe cassis, black cherry, dark berry fruit, succulent acid freshness, herb, tobacco leaf, cedar, nutty notes, firm angularity of the tannin frame
2020 Technical Specifications
Alcohol 14.5%
Residual Sugar 2.6 g/L
pH 3.6
Total Acidity 5.9 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Region Western Cape
Soil Decomposed granite
Harvest Dates February 25-27, 2020
Natural Yeast Yes
Maceration 5 days
Oak Aging 24 months
Bottle Aging 2 years
Oak Details 60% First Fill New Oak
First Fill New Oak60%
Oak Types French
Barrel Size 225L barriques
Unfiltered Yes
Production Details The 2020 Cabernet Sauvignon harvest in Franschhoek and Groenekloof was marked by a sense of renewed optimism. Following a challenging drought period, higher rainfall helped the vineyards recover, leading to larger yields compared to 2019. Moderate temperatures during ripening allowed for excellent flavour retention. The 2020 vintage is expected to produce full-bodied wines with concentrated and vibrant flavour profiles. The majority of grapes were picked from Franschhoek vineyards, with a small percentage from Groenekloof, Darling. Harvest began with meticulous care; each grape was hand-picked at peak ripeness and gently placed into small lug boxes. Grapes were swiftly transported to the cellar in a refrigerated truck. Upon arrival, whole berries underwent a meticulous double-sorting process, including optical sorting, before being gently gravity-fed into wooden fermenters. The berries were cold-soaked for a few days to deepen flavors before the must was slowly brought up to temperature. Fermentation unfolded naturally, by the vineyard's own wild yeasts. Post-fermentation, the wine was left on the skins for an extended maceration of up to five days, extracting further depth and complexity. The wine was then matured in 60% new 225 litre French oak barriques for 24 months. After this, it was bottled unfiltered, capturing the essence of the vineyard. To ensure ultimate harmony and balance, the wine undergoes an additional two years of bottle ageing before release. Only 25 barriques were produced for the 2020 vintage.
Tasting Notes
Nose: tea leaf, violets, dark Christmas cake, black cherries
Palate: Christmas cake, brewed tea, tomato leaf, spicy, cedary hints
2019 Technical Specifications
Alcohol 13.0%
Residual Sugar 2.2 g/L
pH 3.54
Total Acidity 5.7 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Cabernet Sauvignon, Merlot
Cabernet Sauvignon85%
Merlot15%
Region Western Cape
Soil Decomposed granite
Harvest Dates February 25-26, 2019
Fermentation Vessels Wooden Fermenter, Wooden Tank
Maceration 5 days
Oak Details 60% First Fill New Oak
First Fill New Oak60%
Oak Types French
Production Details The 2019 South African vintage was a record low due to the preceding drought conditions. Despite the decreased yield, this vintage should provide high-quality wines despite the fact that there were fewer grapes available. The smaller berries resulted in greater flavour concentration, and the balance of physiologically ripe fruit and acid was optimal. The somewhat drier conditions and lower yields contributed significantly to the quality of the 2019 vintage, which is projected to be excellent. Grapes are hand-picked, placed in small lug boxes, and transported in refrigerated trucks to the cellar. Whole berries are sorted in the cellar using an optical sorting system before being gravity-fed into wooden fermenters. Each batch is cold-soaked for a few days before gradually increasing in temperature. Fermentation occurs spontaneously in these large wooden tanks. After fermentation, a 5-day maceration period is allowed. The wines are then matured in 60% new French oak for 24 months before being bottled and bottle-aged for an additional 24 months before being released.
Tasting Notes
Nose: leafy hedgerow fruit, graphite, spice, cedar, tobacco leaf
Palate: cherry, youngberry, blackberry, plum, spice, graphite, dried herbs
2018 Technical Specifications
Alcohol 14.5%
Residual Sugar 2.9 g/L
pH 3.67
Total Acidity 5.6 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Region Western Cape
Soil Decomposed granite
Harvest Dates March 6-8, 2018
Maceration 5 days
Oak Details 60% First Fill New Oak
First Fill New Oak60%
Oak Types French
Production Details Grapes are picked by hand, placed into small lug boxes and transported to the cellar in refrigerated trucks. In the cellar, the whole berries are sorted with an optical sorting machine and then gravity-fed into wooden fermenters. Each batch is cold-soaked for a few days and then slowly brought up in temperature. Fermentation takes place naturally in wooden tanks. After fermentation 5 days of maceration is allowed. The wines are then aged for 24 months in 60% new French oak, bottled and then finally bottle-aged for an additional 24 months, before being released.
Tasting Notes
Nose: floral delicacy, cassis, spicy Christmas cake aromatics
Palate: black berry fruit, spice, tobacco leaf, cedar flavours, rounded, silky, smooth, layered, rich, leashed power, supple muscularity, seamlessly integrated oak, fruit balance, elegant, harmonious, long
2017 Technical Specifications
Alcohol 13.5%
Residual Sugar 2.8 g/L
pH 3.39
Total Acidity 6 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Region Western Cape
Soil Decomposed granite
Harvest Dates March 1-2, 2017
Oak Details 80% First Fill New Oak
First Fill New Oak80%
Oak Types French
Production Details The vineyards selected for the Anthonij Rupert wines are chosen from vines planted on carefully selected specific sites and soil types. The canopies of each block and the final yield of each site are managed precisely to express the character of this varietal and its unique location. Grapes are picked by hand, placed into small lug boxes and transported to the cellar in refrigerated trucks. In the cellar, the whole berries are sorted with an optical sorter ensuring exceptional care and quality at the start and then gravity-fed into wooden fermenters. Each batch is cold-soaked for a few days and then slowly brought up in temperature. Fermentation takes place naturally in the large wooden tanks. The wine is then aged for 24 months in 80% new French oak. After bottling the wine is finally bottle-aged for another 24 months.
Tasting Notes
dark fruitcake, cherry blossom, violet perfume, cocoa powder
2016 Technical Specifications
Alcohol 14.5%
Residual Sugar 3.1 g/L
pH 3.56
Total Acidity 5.8 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Region Western Cape
Soil De-composed granite
Harvest Dates February 24 - March 2, 2016
Fermentation Vessels Wooden Fermenters, Large Wooden Tanks
Oak Aging 24 months
Bottle Aging 2 years
Oak Details 80% First Fill New Oak
First Fill New Oak80%
Oak Types French
Production Details The vineyards selected for the Anthonij Rupert wines are chosen from vines planted on carefully selected specific sites and soil types. The canopies of each block and the final yield of each site are managed precisely to express the character of this varietal and its unique location. Grapes are picked by hand, placed into small lug boxes and transported to the cellar in refrigerated trucks. In the cellar, the whole berries are sorted with an optical sorter ensuring exceptional care and quality at the start and then gravity-fed into wooden fermenters. Each batch is cold-soaked for a few days and then slowly brought up in temperature. Fermentation takes place naturally in the large wooden tanks. The wine is then aged for 24 months in 80% new French oak. After bottling the wine is finally bottle-aged for another 24 months.
Tasting Notes
dark fruitcake, cherry blossom, subtle violet perfume, cocoa powder, bright, lively, juicy, dry, structured, oak
2015 Technical Specifications
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Region Western Cape
Soil Decomposed granite
Harvest Dates March 3-5, 2015
Fermentation Vessels Wooden Fermenter, Wooden Tank
Oak Aging 24 months
Bottle Aging 2 years
Oak Details 80% First Fill New Oak
First Fill New Oak80%
Oak Types French
Production Details Grapes are picked by hand, placed into small lug boxes and transported to the cellar in refrigerated trucks. In the cellar, the whole berries are sorted with an optical sorter and then gravity-fed into wooden fermenters. Each batch is cold-soaked for a few days and then slowly brought up in temperature. Fermentation takes place naturally in the wooden tanks. The wines were aged for 24 months in 80% new French oak. After bottling the wine is bottle-aged for another 24 months.
Tasting Notes
brambly blackcurrant leaf, cassis, violet perfume, fruitcake, brambles, cedar spice, succulence
Producer Information
Website
Phone
+27 (0)21 874 9004
Email
Owner
Johann Rupert