Anthonij Rupert Optima – South Africa

Vintage notes after a careful process of identifying the top terroir for each cultivar sites were identified assessed and then selected. Grapes were tested and tasted for ripeness by the winemakers on a daily basis. Vineyards were selected from different sites in the western cape and each varietal paired to a selected soil climate and slope. Winemaking in 2013 the grapes were handpicked in the early morning placed in lug boxes and transported in refrigerated trucks to arrive at the cellar. The grapes were then sorted on a double-sorting table. After the cold-soaking fermentation started and lasted for about 20 days. Malolactic fermentation took place in 225 new french oak barrels and 10000 wooden tanks. The wines were made and aged separately for 18 months in 225 french oak barrels (35% new oak). The wines were blended and aged for a further 6 months in barrel and tank and bottle-matured for 24 months before release tasting note beautiful seductive interplay of spic