Blend

Butterfly leg of Karoo lamb on the braai with wild rosemary.

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 eventually taken over by his brother Johann Rupert in 2003 and the brand named after him. It was Johann Rupert who constructed a state-of-the-art winemaking facility catapulting the farm into a prestigious wine estate and the beginnings of what is now a sprawling enterprise. The focus is on terroir specific wines and therefore the ranges are made from a number of sites. Each site offers optimum varietal specific growing conditions allowing Anthonij Rupert Wyne to adhere to the requirements of their different brands.

With less rain and more difficult conditions, total wine grape production was lower than in 2015. Despite the drier weather, the vineyards remained healthy, producing smaller berries with high flavour concentration and good colour. Depth and subtle structure indicate a very promising vintage for the 2016 wines. The vineyards for the Anthonij Rupert range of wines are all carefully selected from very specific sites and soil types. The canopies of each block and the final yield of each site are precisely managed to express the character of each varietal and location.

The wines were aged in 60% new French oak for 24 months before being bottled unfiltered and bottle-aged for additional seven years before release. The grapes are primarily from our Franschhoek vineyards, with a small portion coming from our Groenekloof vineyards.

Grapes are hand-picked, placed in small lug boxes, and transported to the cellar in a refrigerated truck. The whole berries are double-sorted in the cellar using optical sorting before being gravity-fed into wood fermenters. Each parcel is cold-soaked for a few days before gradually increasing in temperature, where fermentation occurs naturally. After fermentation, the skins were macerated for 5 days.