The 2020 Cabernet Sauvignon harvest in Franschhoek and Groenekloof was marked by a sense of renewed optimism. Following the challenging drought period, higher rainfall helped the vineyards recover, leading to larger yields compared to 2019. The moderate temperatures during the ripening stages allowed for excellent flavour retention in the grapes. As a result, the 2020 vintage is expected to produce wines that are full-bod-ied with concentrated and vibrant flavour profiles, making it a standout year for Cabernet Sauvignon in South Africa.

For our 2020 Cabernet Sauvignon picked the majority of the grapes from our Franschhoek vineyards and used a small percentage of excellent fruit from our vineyards in Groenekloof, Darling. The harvest begins with meticulous care—each grape is handpicked at the peak of ripeness and gently placed into small lug boxes. To preserve their pristine condition, the grapes are swiftly transported to the cellar in a refrigerated truck. Upon arrival, the whole berries undergo a meticulous double-sorting process, including optical sorting, before being gently gravity-fed into wooden fermenters.

The winemaking process is as thoughtful as the selection. The berries are cold-soaked for a few days, allowing the flavors to deepen before the must is slowly brought up to temperature. Fermentation unfolds naturally, by the vineyard’s own wild yeasts. Postfermentation, the wine is left on the skins for an extended maceration of up to five days, extracting further depth and complexity.

The wine is then matured in 60% new 225 litre French oak barriques for 24 months, where it develops its character and structure. After this, it is bottled unfiltered, capturing the essence of the vineyard. To ensure ultimate harmony and balance, the wine undergoes an additional two years of bottle ageing before release. Only 25 barriques were produced for the 2020 vintage.

The 2019 South African vintage was a record low due to the preceding drought conditions. Despite the decreased yield, this vintage should provide high-quality wines despite the fact that there were fewer grapes available. The smaller berries resulted in greater flavour concentration, and the balance of physiologically ripe fruit and acid was optimal. The somewhat drier conditions and lower yields contributed significantly to the quality of the 2019 vintage, which is projected to be excellent.

Grapes are hand-picked, placed in small lug boxes, and transported in refrigerated trucks to the cellar. Whole berries are sorted in the cellar using an optical sorting system before being gravity-fed into wooden fermenters. Each batch is cold-soaked for a few days before gradually increasing in temperature. Fermentation occurs spontaneously in these large wooden tanks. After fermentation, a 5-day maceration period is allowed. The wines are then matured in 60% new French oak for 24 months before being bottled and bottle-aged for an additional 24 months before being released.

The vineyards selected for the Anthonij Rupert range of wines are all 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 specific varietal and its location.

Grapes are picked by hand, placed into small lug boxes and transported to the cellar in refrigerated trucks. In the cellar, the whole berries are sorted with an optical sorting machine and then gravity-fed into wooden fermenters. Each batch is cold-soaked for a few days and then slowly brought up in temperature. Fermentation takes place naturally in wooden tanks. After fermentation 5 days of maceration is allowed. The wines are then aged for 24 months in 60% new French oak, bottled and then finally bottle-aged for an additional 24 months, before being released.

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

Grapes are picked by hand, placed into small lug boxes and transported to the cellar in refrigerated trucks. In the cellar, the whole berries are sorted with an optical sorter ensuring exceptional care and quality at the start and then gravity-fed into wooden fermenters. Each batch is cold-soaked for a few days and then slowly brought up in temperature. Fermentation takes place naturally in the large wooden tanks. The wine is then aged for 24 months in 80% new French oak. After bottling the wine is finally bottle-aged for another 24 months.

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

Grapes are picked by hand, placed into small lug boxes and transported to the cellar in refrigerated trucks. In the cellar, the whole berries are sorted with an optical sorter ensuring exceptional care and quality at the start and then gravity-fed into wooden fermenters. Each batch is cold-soaked for a few days and then slowly brought up in temperature. Fermentation takes place naturally in the large wooden tanks. The wine is then aged for 24 months in 80% new French oak. After bottling the wine is finally bottle-aged for another 24 months.

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.

Grapes are picked by hand, placed into small lug boxes and transported to the cellar in refrigerated trucks. In the cellar, the whole berries are sorted with an optical sorter and then gravity-fed into wooden fermenters. Each batch is cold-soaked for a few days and then slowly brought up in temperature. Fermentation takes place naturally in the wooden tanks. The wines were aged for 24 months in 80% new French oak. After bottling the wine is bottle-aged for another 24 months.