Anthonij Rupert
Optima 2021
| Denomination | N/A |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | South Africa (South Africa) |
| Grape varieties | 37% Cabernet Sauvignon, 33% Cabernet Franc, 27% Merlot, 3% Malbec |
| Aging | Aged for 20 months in 225-litre French oak barrels, with 30% new oak. |
- 2021 Bordeaux blend: 37% Cabernet Sauvignon, 33% Cabernet Franc, 27% Merlot, 3% Malbec
- Winemaking: dry fermentation on the skins in concrete and steel, with long maceration
- Ageing in wood: 20 months in 225-litre French oak barriques, 30% new wood
- Aromatic profile: plum, wild berries and dried lavender, with spicy and cedar notes
- Taste and service: velvety structure, soft tannins; serve at 16°C after one hour of decanting
Description
Wine profile
Anthonij Rupert Optima by Anthonij Rupert is a South African red wine from the Western Cape appellation. This Bordeaux-style blend, composed of Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot grapes, offers a structured and complex sip, with polished tannins and aromas of plum and wild berries. Production involves fermentation in concrete and steel, followed by prolonged maceration and ageing in French oak barrels.
Origin
The grapes come from South African territories, between the areas of Franschhoek and Darling, within the L’Ormarins estate managed by Anthonij Rupert. Soils rich in decomposed granite define the tannic texture and enhance the clarity of the fruit. The strong influence of the coastal climate ensures slow and complete phenolic ripening, preserving the natural freshness of the berry. These geographical peculiarities give the wine remarkable aromatic depth and a distinct capacity for evolution.
Production
After the harvest, a double optical selection in the cellar ensures the exclusive use of perfect berries. The must ferments to dryness on the skins in concrete and steel tanks, followed by prolonged maceration aimed at extracting colour and structure. Ageing continues for twenty months in French oak barrels, with the use of a portion of new wood to harmonise the spicy notes. The process concludes with the union of the individual components in a careful assembly that enhances the final gustatory balance.
History and curiosities
Produced at the historic L’Ormarins estate in South Africa, Anthonij Rupert Optima is a refined Bordeaux-style blend created to honour the founder and his vision of competing with the world’s great excellences. The wine has been celebrated with 93 points from Robert Parker and 92 from James Suckling and Wine Spectator.
Awards
-
2021
92/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2021
93/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2021
92/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
| Name | Anthonij Rupert Optima 2021 |
|---|---|
| Type | Red still |
| Denomination | N/A |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 37% Cabernet Sauvignon, 33% Cabernet Franc, 27% Merlot, 3% Malbec |
| Country | South Africa |
| Region | South Africa |
| Vendor | Anthonij Rupert |
| Story | History and curiosities Produced at the historic L’Ormarins estate in South Africa, Anthonij Rupert Optima is a refined Bordeaux-style blend created to honour the founder and his vision of competing with the world’s great excellences. The wine has been celebrated with 93 points from Robert Parker and 92 from James Suckling and Wine Spectator. |
| Origin | Franschhoek, Groenekloof |
| Soil composition | Decomposed granite |
| Production technique | Dry fermentation on the skins in tanks (concrete and stainless steel), followed by prolonged post-fermentation maceration and ageing in French oak barriques for 20 months (30% new oak) |
| Wine making | The wine was dry-fermented on the skins in various fermentation tanks and underwent prolonged post-fermentation maceration; it was finally aged for 20 months in 225-litre French oak barrels (30% new oak). |
| Aging | Aged for 20 months in 225-litre French oak barrels, with 30% new oak. |
| Total acidity | 5.8 gr/L |
| PH | 3.49 |
| Residual sugar | 2.4 gr/L |
| Allergens | Contains sulphites |