Technical Specifications
Alcohol 14.5%
Residual Sugar 2.4 g/L
pH 3.46
Total Acidity 5 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Syrah
Syrah100%
Region Western Cape
Soil Decomposed granite
Harvest Dates February 12-13, 2018
Fermentation Vessels Stainless Steel, Concrete Tank, Oak Barrel
Lees Aging 6 months
Oak Types French
Barrel Size 225-liter
Production Details All of the berries used to make this wine were sorted using an optical sorting machine to ensure that only the best quality was used throughout the making of the Anthonij Rupert Syrah. Fermentation took place in stainless steel and concrete tanks. After fermenting dry on the skins, the wine was pressed and immediately transferred to a barrel. The process of malolactic fermentation was finished off in the barrel. The wine was aged on the gross lees for about 6 months before being racked and returned to the barrel. The maturation took place in 225-liter French oak barrels, with a small percentage of new oak. This adds complexity and a hint of smokiness to the wine.
Tasting Notes
peppery spice, blue fruit, black fruit, dried herb, fynbos, ripe plum, blueberry, licorice, herbs