Vernon van der Hooven Antonij Rupert Wyn and Eamonn Dowling Tops@Lifestyle
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The Tops Wine of the Week
Anthonij Rupert Terra Del Capo Sangiovese 2020
Enticing aromas of ripe plum and cherry are enhanced by a subtle spice and cedar element. The palate boasts more of the same: plump black cherries with ripe plum and an exciting lifted spicy lift. A gentle squeeze of wood tannin and a cedar note adds interest. The wine is rounded, supple and comforting in texture, all the way to a long, rich finish.
in the vineyard : This cultivar thrives on our Rooderust farm near Darling where long dry summers are typical, tempered by cool Atlantic sea breezes. Clones of Sangoivese found in South Africa are SG1, SG2, SG3 and R24 and form part of the “Sangiovese grosso” family which are quite vigorous and prone to overproduction.
about the harvest: The challenge is to get a good balance between this vigorous growth and the quality fruit production. Viticultural techniques are applied to ensure good colour, even ripening and good balance between sugar and acidity.
in the cellar : The wine was fermented in Stainless steel tanks with a well-calculated pump over regime applied to ensure an elegant and soft tannin structure.
Malolactic fermentation was completed in tanks and then racked into barrels. Maturation was completed in a combination of French and American oak 500L barrels for approximately 12 months. 15% new oak was used
Anthonij Rupert Terra Del Capo Sangiovese 2020
Enticing aromas of ripe plum and cherry are enhanced by a subtle spice and cedar element. The palate boasts more of the same: plump black cherries with ripe plum and an exciting lifted spicy lift. A gentle squeeze of wood tannin and a cedar note adds interest. The wine is rounded, supple and comforting in texture, all the way to a long, rich finish.
in the vineyard : This cultivar thrives on our Rooderust farm near Darling where long dry summers are typical, tempered by cool Atlantic sea breezes. Clones of Sangoivese found in South Africa are SG1, SG2, SG3 and R24 and form part of the “Sangiovese grosso” family which are quite vigorous and prone to overproduction.
about the harvest: The challenge is to get a good balance between this vigorous growth and the quality fruit production. Viticultural techniques are applied to ensure good colour, even ripening and good balance between sugar and acidity.
in the cellar : The wine was fermented in Stainless steel tanks with a well-calculated pump over regime applied to ensure an elegant and soft tannin structure.
Malolactic fermentation was completed in tanks and then racked into barrels. Maturation was completed in a combination of French and American oak 500L barrels for approximately 12 months. 15% new oak was used
