Blanc de Blancs

Grilled prawn salad, sushi, chocolate-dipped strawberries.

The Altima (Elandskloof) vineyards make up the biggest part of the vintage blend. Most of the soils in the valley which are suitable for farming are situated on steep slopes... Good decomposed shale soils, from the Malmesbury group of soils, are the predominant soils on the farm. These have a high water- retention capacity and are high in organic matter resulting in vigorous growth. Lower in the valley and along the rivers are dark alluvial soils which also deliver very healthy growth. The Chardonnay vineyards trellising system is vertical shoot positioning.

The bottles are matured for 4 years on the lees. Disgorgement takes place and the final product is kept on its cork for about 8 months before being released.

The Chardonnay grapes are received early in the morning and is then whole-bunch pressed. The free run and press components are always kept separate. The juice is then settled and inoculated with yeast for fermentation. Approximately 20 % of the Blanc de Blanc is barrel-fermented and is kept in barrel for about 12 weeks, before blending. The base wine is then blended and filtered. The Chardonnay is bottled for second fermentation in the bottle and stored at 13 C-15 C.

Anthonij Rupert Wyne was founded on the farm L’Ormarins in Franschhoek. Originally owned by the late Anthonij Rupert who passed away in 2001 the farm was eventually taken over by his brother Johann Rupert in 2003 and the brand named after him. It was Johann Rupert who constructed a state-of-the-art winemaking facility catapulting the farm into a prestigious wine estate and the beginnings of what is now a sprawling enterprise. The focus is on terroir specific wines and therefore the ranges are made from a number of sites. Each site offers optimum varietal specific growing conditions allowing Anthonij Rupert Wyne to adhere to the requirements of their different brands.