Anthonij Rupert Cape of Good Hope Van Lill Chenin Blanc 2020

Name: Anthonij Rupert Cape of Good Hope Van Lill Chenin Blanc 2020
Brand: Anthonij Rupert
SKU: 48224

Typical stone fruit of peach and nectarine, a light hint of citrus zest and gentle floral perfume on the nose. Bright, tangy vivacity on the palate which offsets the ripe, fleshy yet succulent stone fruit flavours. Rounded and rich but focused yet precise courtesy of the acidity. The palate is harmonious and integrated with subtle oak creaminess. The finish is elegant and textured with a long, weighty aftertaste.

Fruity Curries.

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variety : Chenin Blanc [ 100% Chenin Blanc ]

winery : Anthonij Rupert Wyne

winemaker : Mark van Buuren

wine of origin : Citrusdal Mountain

analysis : alc : 12.5 % vol rs : 3.8 g/l pH : 3.36 ta : 5.9 g/l va : 0.20 g/l so2 : 101 mg/l fso2 : 34 mg/l

type : White style : Dry body : Full taste : Fruity wooded

pack : Bottle size : 0 closure : Cork

in the vineyard : Basie van Lill of Arbeidsend has owned and worked these vineyards for decades. The vineyards share space with fynbos and Rooibos tea bushes while sheep also graze the land. These treasured old bush vines, planted without irrigation in 1983 on the well-drained sandy red soils of the Skurfberg Mountain, together with the area’s height above sea level and naturally low rainfall, produce small quantities of intense and balanced wines with a high natural acidity.

about the harvest: VINTAGE: 2020
AVERAGE TEMP: 18.7°C
RAINFALL: 383.5mm
HARVESTING BEGAN: 23/01/2020
HARVESTING ENDED: 23/01/2020
ORIGIN OF FRUIT: Citrusdal Mountain
SOIL TYPE: Hutton
ALTITUDE: 519m - 543m
CULTIVAR / BLEND: Chenin Blanc (100%)
YIELD (t/ha): 2t/ha

in the cellar : The grapes were transported to the cellar in refrigerated trucks and cooled overnight. Bunches were hand-sorted and whole-bunch pressed the following day and the juice settled overnight. Fermentation occurred spontaneously in both stainless steel (60%) and 300l French Oak barrels (11% new), with 40% of the wine undergoing malolactic fermentation. The wine spent 12 months on the lees before being blended and bottled.

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