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    Cabernet Franc

    Anthonij Rupert Cabernet Franc

    Cabernet Franc 2018

    Bright floral notes of cherry blossom and violet mingle with dark fruit, pencil shavings, cedar and spice aromatics. A plush entry to the palate with succulent plum and black cherry, dusted with spice. Refined, poised and structured, the oak frames the fruit well and also plays with the rich cocoa and cedar nuances. There’s a brooding power which remains in check. Complex and silky with a lingering finish.

    Accolades: 92 Points – James Suckling, 89 Points – Tim Atkin MW

    Anthonij Rupert Cabernet Franc

    Cabernet Franc 2017

    The nose is complex, with a typical herbaceous undertone, spicy notes, cocoa powder and graphite, and dark fruitcake notes. On the palate, the same rich dark chocolate, fruitcake, and cedar flavors, as well as tomato plant flavors, are present. The wine has a comforting and enveloping texture. It is long, sleek, and
    refined, with dry, fine tannins that show a good use of oak. It’s as composed and assured structurally, with none of the layered elements dominating. At the end, the blackberry fruit is ripe and succulent.

    Anthonij Rupert Cabernet Franc

    Cabernet Franc 2016

    Seductive bouquet of blue and black berry compote with a gentle herb and violet sheen backed by a subtle earthy note. The palate is sensual, sleek and supple initially before a muscular oak grip announces itself. Those same blue and black berries and plum fruits are apparent, along with a spicy cedar and light vanilla nuance and herbaceous and earthy undertone. Overall, it’s cohesive and structured with everything in place but there’s a notable brooding muscularity and restrained power with sufficient freshness to balance, which bodes well for maturation. Harmonious and long.

    Accolades: 92 Points – James Suckling, 94 Points – Platter’s SA, 92 Points – Tim Atkin MW

    Anthonij Rupert Cabernet Franc

    Cabernet Franc 2015

    Alluring notes of cocoa, spice, graphite and dried lavender with a hint of roasted nuts are found on the nose. Subtle black cherry, plum and chocolate flavours mingle on a soft, supple and sleek palate. It’s a wine which is cohesive and elegant as well as powerful and muscular. There are layers of flavour which only reveal themselves after lingering longer. It’s restrained and polished with the oak seamlessly integrated with the fruit profile. Long, rewarding and statuesque, a good example from a great vintage, which will surely age with distinction.

    Accolades: 95 Points – Platter’s SA, 91 Points – Tim Atkin MW.

    Anthonij Rupert Cabernet Franc

    Cabernet Franc 2014

    Bold graphite, earthy aromas with a subtle blackcurrant leaf note over black and blueberry fruit. Faint touch
    of oak apparent. There is pure black berry fruit on the palate.

    Succulent, supple and beautifully smooth and refined, the oak is well knit, creating a polished platform upon which the fruit dances. Seductive, teasing hint
    of violet perfume too. Lovely texture and restraint which create an overall impression of elegance. Long, rewarding finish.

    Accolades: 5 Stars – Platter’s SA

    Anthonij Rupert Cabernet Franc

    Cabernet Franc 2013

    The deep, dark colour gives a hint of what’s to come: blue- and blackberry fruit with notes of freshly turned earth, pencil shavings and a brush of dried oreganum.

    The palate is equally complex and inviting with those rich, ripe, dark berry notes – but bright and inviting, not muscular and heavy. Spicy with graphite, licorice and more than a hint of ink. Complex, layered and refined with beautifully supple dry, fine tannin from integrated oak. Long, lithe and pliable on the finish.

    Accolades: 5 Stars – Platter’s SA

    Vintage Notes

    Due to a prolonged drought that was possibly the worst in a century’s worth of records, the harvest season of 2018 was especially challenging. The dry weather that persisted throughout the season had some positive effects, namely that the vines were in better health and there were either fewer or no instances of pests and diseases recorded. Because of the stress caused by a lack of water, the berries were significantly smaller than usual, which led to a reduced harvest. Smaller berries offer higher colour and flavour i ntensity, and the 2018 vintage i s expected t o b e of high quality due t o the milder temperatures during harvest.

    Winemaking

    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 batch is cold-soaked for a few days and then gradually brought up to temperature, where fermentation occurs naturally. After fermentation, the skins can be 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.

    Origin of Fruit

    Franschhoek

    Vintage Notes

    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.

    Winemaking

    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.

    Origin of Fruit

    Coastal

    Vintage Notes

    The vineyards selected for the Anthonij Rupert range of wines are all carefully chosen from very specific sites and soil types. The canopies of each block and the final yield of each site is managed precisely to express the character of the different varietal and location.

    Winemaking

    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.

    Origin of Fruit

    Coastal

    Vintage Notes

    These Cabernet Franc vineyards selected for the Anthonij Rupert range are chosen from vines planted on very specific sites and soil types. The canopies of each block and the final yield of each site were precisely managed to express the character of the varietal and location.

    Winemaking

    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.

    Origin of Fruit

    Franschhoek

    Vintage Notes

    These Cabernet Franc vineyards selected for the Anthonij Rupert range are chosen from vines planted on very specific sites and soil types. The canopies of each block and the final yield of each site were precisely managed to express the character of the varietal and location.

    Winemaking

    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.

    Origin of Fruit

    Franschhoek

    Vintage Notes

    The vineyards selected for the Anthonij w Rinuepse artr e chosen from vines planted on very specific sites and soil types. The canopies of each block and the final yield of each site were managed precisely to express the character of the different varietal and location.

    Winemaking

    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 225 new French oak barrels, bottled unfiltered and bottle-aged for a year.

    Origin of Fruit

    Franschhoek

    Vintage Notes

    The vineyards selected for the Anthonij Rupert wines are chosen from vines planted on very specific sites and soil types. The canopies of each block and the final yield of each site was managed precisely to express the character of the different varietal and location.

    Winemaking

    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.

    Origin of Fruit

    Franschhoek