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Anthonij Rupert Optima 2019

A seductive interplay of flavours.
Cabernet Sauvignon, Merlot, Cabernet Franc, and Petit Verdot
  • $62.00

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Black Fruit and Floral, Sweet Spice and Leather / Earthy

BODY: Medium +
Pronounced (12-14%)

Origin: Coastal Region (Stellenbosch, Franschhoek, Swartland, Constantia & More), South Africa

Grape Varietals:
Cabernet Sauvignon, Merlot, Cabernet Franc, and Petit Verdot


Crushed and Malolactic Fermentation

Maturation: 19-24 Months Oak Barrels


Prime ribs, burger. beef chilli cheese fries

Spicy beef noodles, braised abalone


Anthonij Rupert Optima 2019

Grape Varietals & Region: A blend of 51% Cabernet Sauvignon, 25% Merlot, 23% Cabernet Franc, 1% Petit Verdot. The grapes selected for the Anthonij Rupert Optima, comes from the L’Ormarins Estate in Franschhoek and Rooderust farm in Darling.  Specific sites, each with their own unique soil type and climatic conditions, were identified for the ideal grape selection, which makes up unique components of the final blend in Optima.

Taste Profile: Anthonji Rupert Optima has a seductive interplay of spice and red and blackberry fruits on both the nose and palate. The mouth is succulent and packed with black cherry, blueberry and plum with hints of cedar, cocoa and tobacco.The palate is soft and spicy with a velvety texture and powdery fine tannins. It is a superbly structured wine with complexity, layers, richness and power without being chunky or aggressive. The bouquet is simultaneously rich, rounded and refined and softly appealing. It has restrained use of oak and a deliciously long finish. With proper storage, this wine can age 10-15 years from vintage.

Winemaking Process: An Optical sorting machine was used to ensure that only the best quality grapes are used. Wine was fermented dry on the skins and underwent extended post-fermentation maceration. This ensures deep colour and a good tannin structure enhancing the maturation potential in the wine. Malolactic barrel fermentation completed before the wine was racked off the lees. Each component was aged separately and then matured in 225L French oak barrels for 20 months with only 30% first-fill barrels being used.