Region: Simondium, Stellenbosch
Anura Vineyards is owned and run by Tymen, Jenny and Lance Bouma.
Positioned on the foothills on the Simonsberg Mountains, Anura boasts a wide variety of soils, slopes and microclimates. This allows us to grow a wide selection of cultivars, some uncommon in South Africa, and also to match each cultivar with its ideal soil and microclimate. With each passing harvest we learn more about our soils and vineyards, and refine our vineyard and cellar practices in order to create the finest wines for our unique terroir. Our passion is red wine, and with plantings of Mourvédre, Petit Verdot, Grenache, Pinot Noir, Sangiovese and Malbec, among more classic, locally grown varietals, we aim to produce handcrafted wines for individuals who are looking for something unique and distinctive.
In the vineyards, Tymen strives to utilise practices that best suit a particular varietal, including specific canopy management, control of the yield, trellising and irrigation control. Our grapes are harvested by hand at optimum ripeness. The grapes are first machine-sorted to remove leaves, broken berries and stalks, and then hand-sorted to ensure that only the best bunches are selected for crushing. Careful attention is paid to each lot of grapes, based not only on the cultivar but also on the particular block concerned. Block 10 for example, consistently produces our award-winning Merlot Reserve which has won numerous double gold awards and trophies. Based on these factors, our cellar team decides on crushing methods, yeast type, fermentation method and temperature, type of wood for fermentation and ageing, as well as filtration methods required and a host of other factors, in order to ensure that the individual character of each lot of grapes is carried through to the bottle.
Fermentation initiated in a small open-top tank. With the use of a vibration table, hand sorting is done to ensure only the best berries are selected and processed to tank. After a period of cold maceration (48 hours), the tank was inoculated with commercial yeast to begin fermentation. Pump overs and manual punch downs were regularly done during fermentation to maximise extraction. Wine then left on the skins for an additional 30 days after fermentation for maximum flavour extraction. The wine was aged in oak for twenty months; 30% new French oak barrels and the rest in 3rd and 4th fill barrels.