2020 Technical Specifications
Alcohol 14.5%
Residual Sugar 2.6 g/L
pH 3.56
Total Acidity 5.9 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Franc
Cabernet Franc100%
Region Western Cape
Soil Decomposed granite
Harvest Dates February 18-25, 2020
Fermentation Vessels Wood Fermenter
Maceration 5 days
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Oak Types French
Unfiltered Yes
Production Details Grapes are picked by hand, placed into small lug boxes, and transported to the cellar in a refrigerated truck. In the cellar, the whole berries are double-sorted with optical sorting and then gravity-fed into wood fermenters. Each batch is cold-soaked for a few days and then slowly brought up in temperature, where fermentation takes place naturally. After fermentation, 5 days of maceration on the skins are allowed. The wines were aged for 24 months in 50% new French oak, bottled unfiltered, and then bottle-aged for 3 years. The grapes are mostly from our Franschhoek vineyards, and a small part from our Groenekloof vineyards.
Tasting Notes
violets, graphite, blue fruit, black fruit, spice, cocoa powder, black cherry
2019 Technical Specifications
Alcohol 14.5%
Residual Sugar 2.6 g/L
pH 3.56
Total Acidity 5.9 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Franc
Cabernet Franc100%
Drinking Window three years of bottle aging before being released
Region Western Cape
Soil Decomposed granite
Harvest Dates February 25, 2019 - March 4, 2019
Fermentation Vessels Wooden Fermenter
Natural Yeast Yes
Maceration 5 days
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Oak Types French
Barrel Size 225L barriques
Unfiltered Yes
Extended Maceration Yes
Production Details The 2019 vintage in Franschhoek marked a significant turnaround from the tough conditions of previous years. After enduring three years of intense drought, the vineyards bounced back, resulting in a much higher yield compared to 2018. Although the fluctuating weather during the crucial flowering and fruit set in October caused some uneven ripening, the overall growing season was marked by moderate conditions that encouraged strong vine growth and lush canopies. The slightly cooler temperatures leading up to harvest allowed the grapes to develop beautifully, with a great balance of acidity and exceptional flavours. Our 2019 Cabernet Franc was made using only our vineyards in Franschhoek. We hand-pick each grape at its peak ripeness and carefully place them in small lug boxes. To maintain their quality, the grapes are transported to the cellar in refrigerated trucks. Once they arrive, the whole berries are carefully double-sorted, including a pass through an optical sorter, before being gently gravity-fed into wooden fermenters. The winemaking process is handled with the same care as the grape selection. We start with a cold soak for a few days to allow the flavours to deepen, then gradually bring the must up to temperature. Fermentation happens naturally without using any cultivated yeast. After fermentation, the wine remains on the skins for up to five days, allowing for extended maceration to extract additional depth and complexity. The wine is then aged in 50% new 225 litre French oak barriques for 24 months, where it develops its character and structure. After this, it is bottled without filtration to preserve the vineyard’s essence. To ensure it reaches its full potential, the wine undergoes an additional three years of bottle aging before being released. Only 20 barriques were produced for the 2019 vintage.
Tasting Notes
Nose: christmas pudding, spice, dried flowers
Palate: warm, smooth, richly fruited, dark chocolate, blueberries, liquorice, dried herbs, earthy depth, polished oak, silky tannin
2018 Technical Specifications
Alcohol 13.92%
Residual Sugar 2.7 g/L
pH 3.47
Total Acidity 5.7 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Franc, Cabernet Sauvignon
Cabernet Franc87%
Cabernet Sauvignon13%
Region Western Cape
Soil Decomposed granite
Harvest Dates 21 February 2018 - 27 February 2018
Fermentation Vessels Wood Fermenter
Maceration 5 days
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Oak Types French
Unfiltered Yes
Production Details Due to a prolonged drought, the 2018 harvest season was challenging. The dry weather led to healthier vines with fewer pests and diseases. Stress from lack of water resulted in significantly smaller berries, leading to a reduced harvest. Smaller berries offered higher color and flavor intensity. The 2018 vintage is expected to be of high quality due to milder temperatures during harvest. Grapes were hand-picked, placed in small lug boxes, and transported to the cellar in a refrigerated truck. Whole berries were double-sorted using optical sorting before being gravity-fed into wood fermenters. Each batch was cold-soaked for a few days and then gradually brought up to temperature, where fermentation occurred naturally. After fermentation, the skins were macerated for 5 days. The wines were matured in 50% new French wood for 24 months before being bottled unfiltered and bottle-aged for three years.
Tasting Notes
cherry blossom, violet, dark fruit, pencil shavings, cedar, spice, plum, black cherry, cocoa
Critics Ratings James Suckling: 92 Points
James Suckling92 Points
Tim Atkin MW89 Points
2017 Technical Specifications
Alcohol 13.5%
Residual Sugar 2 g/L
pH 3.58
Total Acidity 5.3 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Franc
Cabernet Franc100%
Region Western Cape
Soil Decomposed granite
Harvest Dates 21 February 2017 - 23 February 2017
Fermentation Vessels French Oak Fermenters
Oak Aging 18 months
Oak Details 60% First Fill New Oak
First Fill New Oak60%
Oak Types French
Barrel Size 225-liter French oak barrels
Unfiltered Yes
Extended Maceration Yes
Production Details The vineyards chosen for the Anthonij Rupert wine range are all carefully selected from very specific locations and soil types. Each block's canopy and final yield are precisely managed to express the character of the specific varietal and its location. Handpicked grapes are placed in small lug boxes and transported to the cellar in refrigerated trucks. Whole berries are double-sorted in the cellar using an optical sorting machine before being gravity-fed into French oak fermenters. Each batch is cold-soaked for a few days before being gradually warmed up. Extended skin maceration is completed after fermentation. In the barrel, malolactic fermentation occurs naturally. The wines are aged for 18 to 24 months in 225-liter French oak barrels (60% new) before being bottled unfiltered and bottle-aged for 3 years.
Tasting Notes
Nose: herbaceous undertone, spicy notes, cocoa powder, graphite, dark fruitcake notes
Palate: rich dark chocolate, fruitcake, cedar flavors, tomato plant flavors, blackberry fruit
2016 Technical Specifications
Alcohol 14.5%
Residual Sugar 3.5 g/L
pH 3.46
Total Acidity 6.1 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Franc
Cabernet Franc100%
Region Western Cape
Soil Decomposed granite
Harvest Dates 17 February 2016
Oak Details 60% First Fill New Oak
First Fill New Oak60%
Oak Types French
Barrel Size 225L
Unfiltered Yes
Production Details Grapes are handpicked, placed into small lug boxes and transported to the cellar in refrigerated trucks. In the cellar, the whole berries are double-sorted with an optical sorting line and then gravity-fed into French oak fermenters. Each batch is cold-soaked for a few days and then slowly brought up in temperature. Malolactic fermentation occurred naturally in the barrel. The wines were aged for 18- to 24 months in 225L French oak barrels (60% new), bottled unfiltered and finally bottle-aged for 3 years.
Tasting Notes
blue berry, black berry, compote, herb, violet, earthy, spicy cedar, light vanilla, herbaceous, plum
Critics Ratings James Suckling: 92 Points
James Suckling92 Points
Tim Atkin MW92 Points
2015 Technical Specifications
Alcohol 14.5%
Residual Sugar 2.5 g/L
pH 3.53
Total Acidity 5.5 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Franc
Cabernet Franc100%
Region Western Cape
Soil Decomposed granite
Harvest Dates 18 February 2015 - 20 February 2015
Fermentation Vessels French Oak Fermenters
Oak Aging 18 months
Oak Details 60% First Fill New Oak
First Fill New Oak60%
Oak Types French
Barrel Size 225L
Unfiltered Yes
Production Details Grapes are handpicked, placed into small lug boxes and transported to the cellar in refrigerated trucks. In the cellar, the whole berries are double-sorted with an optical sorting line and then gravity-fed into French oak fermenters. Each batch is cold-soaked for a few days and then slowly brought up in temperature. Malolactic fermentation occurred naturally in the barrel. The wines were aged for 18- to 24 months in 225L French oak barrels (60% new), bottled unfiltered and finally bottle-aged for 3 years.
Tasting Notes
Nose: cocoa, spice, graphite, dried lavender, roasted nuts
Palate: black cherry, plum, chocolate
Critics Ratings Tim Atkin MW: 91 Points
Tim Atkin MW91 Points
2014 Technical Specifications
Alcohol 14.5%
Residual Sugar 2.1 g/L
pH 3.55
Total Acidity 5.4 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Franc
Cabernet Franc100%
Region Western Cape
Soil Decomposed granite
Harvest Dates February 22, 2014
Fermentation Vessels Fermenter, Oak Barrel
Malolactic Fermentation 100%
Oak Aging 18 months
Bottle Aging 1 year
Oak Types French
Barrel Size 225L barriques
Unfiltered Yes
Production Details Grapes are picked by hand, placed into small lug boxes and transported to the cellar in a cool truck. In the cellar, the whole berries are manually double-sorted and then gravity-fed into fermenters. Each batch is cold-soaked for a few days and then slowly brought up in temperature. Malolactic fermentation occurred naturally in the barrel. The wines were aged for 18- to 24 months in 225ℓ new French oak barrels, bottled unfiltered and bottle-aged for a year.
Tasting Notes
Nose: graphite, earthy, blackcurrant leaf, oak
Palate: black berry fruit, succulent, supple, smooth, refined, violet perfume
2013 Technical Specifications
Grape Varieties Cabernet Franc
Cabernet Franc100%
Region Western Cape
Soil Decomposed granite
Harvest Dates March 4-7, 2013
Fermentation Vessels Fermenters, Oak Barrel
Oak Aging 18 months
Bottle Aging 1 year
Oak Types French
Barrel Size 225L
Unfiltered Yes
Production Details Grapes are picked by hand, placed into small lug boxes and transported to the cellar in a cool truck. In the cellar, the whole berries are manually double-sorted and then gravity-fed into fermenters. Each batch is cold-soaked for a few days and then slowly brought up in temperature. Malolactic fermentation occurred naturally in the barrel. The wines were aged for 18- to 24 months in 225ℓ new French oak barrels, bottled unfiltered and bottle-aged for a year.
Producer Information
Website
Phone
+27 (0)21 874 9004
Email
Owner
Johann Rupert