Syrah

Black pepper and poppy seed crusted venison loin with bread dumplings and juniper berry jus.

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.

The wines were aged for 18 to 24 months in 100% new French oak, bottled unfiltered and bottle aged. The wines were aged for 18-24 months in 225 l new French oak barrels, bottled unfiltered and bottle aged for a year.

Grapes are picked by hand, placed into small lug boxes and transported to the cellar in cool trucks. In the cellar, the whole berries are manually double sorted and then gravity fed into fermentors. Each batch is cold soaked for a few days and then slowly brought up in temperature,fermentation takes place naturally in the barrel. Small lug boxes and transported to the cellar in a refrigerated truck. In the cellar, the whole berries are manually double sorted and then gravity fed into fermenters. Each batch is cold soaked for a few days and then slowly brought up in temperature, fermentation takes place naturally.

Anthonij Rupert Wyne is a Franschhoek-based producer with a portfolio that spans some of South Africa's most recognised wine brands, including L'Ormarins and Cape of Good Hope. The range showcases a variety of regions, styles and vineyard sites, from everyday favourites to collector-worthy releases.