2016 Technical Specifications
Alcohol 12.5%
Residual Sugar 5.2 g/L
pH 3.06
Total Acidity 8.8 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Chardonnay, Pinot Noir
Chardonnay92%
Pinot Noir8%
Region Western Cape
Soil Decomposed sandstone, Decomposed shale
Harvest Dates 4 February 2016 - 12 February 2016
Pressing Method Whole-Bunch Pressed
Production Details Origin of fruit: Elandskloof. Produced at Franschhoek's Anthonij Rupert Cap Classique Cellar, La Garonne. The grapes were hand-picked and whole-bunch pressed; the Tete de Cuvee from Chardonnay and Pinot Noir was settled overnight before fermentation. After secondary bottle fermentation, the wine was aged for 89 months on the lees before disgorgement and then remained under cork for 6 months before release. Reported average temperature was 16.2 C, rainfall 867.5 mm, and yield 8.9 tons/ha.
Tasting Notes
Nose: citrus leaf, baked tarte tatin, lily-of-the-valley
Palate: green apple, saline maritime note, baked bread, sesame cracker, roasted nut, citrus vibrance
2015 Technical Specifications
Alcohol 12.5%
Residual Sugar 5.6 g/L
pH 3.07
Total Acidity 8.3 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Chardonnay, Pinot Noir
Chardonnay69%
Pinot Noir31%
Region Western Cape
Soil Decomposed shale soils
Harvest Dates 3 February 2015 - 13 February 2015
Pressing Method Whole-Bunch Pressed
Production Details Origin of fruit: Elandskloof. Produced in Franschhoek's Anthonij Rupert Cap Classique Cellar, La Garonne. The grapes were hand-picked and whole-bunch pressed; the Tete de Cuvee from Chardonnay and Pinot Noir was settled overnight before being racked off its lees for fermentation. Following secondary bottle fermentation, the wine was aged for 88 months on the lees before disgorgement and then left under cork for 6 months before release. Reported average temperature was 15.7 C, rainfall 901 mm, and yield 9.2 tons/ha.
Tasting Notes
Nose: orange blossom, marmalade, oyster shell, baked sourdough bread
Palate: grapefruit, lemon, lime, salinity, lees, toast, baked bread, citrus zest
2014 Technical Specifications
Alcohol 13.0%
Residual Sugar 4.3 g/L
pH 3.12
Total Acidity 7.8 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chardonnay, Pinot Noir
Chardonnay66%
Pinot Noir34%
Region Western Cape
Soil Decomposed schist
Harvest Dates 14 February 2014 - 28 February 2014
Pressing Method Whole-Bunch Pressed
Production Details Origin of fruit: Western Cape, with the biggest part of the blend from Altima vineyards in Elandskloof. Produced in the Anthonij Rupert Cap Classique Cellar, La Garonne, Franschhoek. All grapes were handpicked and whole-bunch pressed; the Tete de Cuvee was settled overnight and racked off its lees for fermentation. Secondary bottle fermentation was followed by 72 months on the lees before disgorgement, then 6 months under cork before shipment. Reported average temperature was 16.1 C, rainfall 1,054 mm, and yield 8 tons/ha.
Tasting Notes
Nose: yeast, red berries, stone fruit, honeyed note
Palate: lemon, marmalade, toasty sourdough, vibrant, fresh, creamy, rich, lingering finish
Producer Information
Website
Phone
+27 (0)21 874 9004
Email
Owner
Johann Rupert