For the last ten years, Johann Rupert has been working on the entire estate, which used to belong to his deceased brother, Anthonij. It was the place he loved most, and Johann has been putting as much into this farm as his brother would have done. All vineyards were assessed and a major revamp is now bearing fruits (literally).
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. The wines were made and aged separately for 18 months in 225ℓ French oak barrels. The wines were blended and aged for a further 6 months in barrel and tank and bottle-matured for 24 months before release.
The nose abounds with blackcurrant and ripe plum, with hints of tobacco and fruitcake spices. It’s supple-textured. The same beautiful black and red fruit make the transition from nose to palate. There is a dark, inviting depth of ripe fruit, and whilst it is velvety textured, it has backbone and structure.
Serve with your best cut of prime rib of beef, medium-rare and your favourite wine friend.