Anthonij Rupert Cape of Good Hope Altima Sauvignon Blanc 2021

Name: Anthonij Rupert Cape of Good Hope Altima Sauvignon Blanc 2021
Brand: Anthonij Rupert
SKU: 48781

A light flinty, gravel note underpins granadilla and grapefruit aromas on the nose. A Taut and zingy lemon and grapefruit vivacity is immediately apparent in the mouth. Adding to the complexity is a slate and mineral nuance. The palate is fresh and succulent with lively acidity. Unmistakably Sauvignon Blanc, this wine is focussed, crisp and balanced with good concentration, body and length of flavour.

Seafood.

To buy our wines in South Africa, please click here

variety : Sauvignon Blanc [ 100% Sauvignon Blanc ]

winery : Anthonij Rupert Wyne

winemaker : Mark van Buuren

wine of origin : Elandskloof

analysis : alc : 14.00 % vol rs : 4.1 g/l pH : 3.17 ta : 7.6 g/l va : 0.36 g/l so2 : 115 mg/l fso2 : 35 mg/l

type : White style : Dry body : Full taste : Herbaceous

pack : Bottle size : 0 closure : Cork

ageing : 3-5 years from bottling.

in the vineyard : Altima is situated in Elandskloof, an isolated valley north of Villiersdorp which is 5km wide and is surrounded by a steep mountain range that rises 1km from the valley floor. the steep topography causes the valley to receive less direct sunlight due to the overshadowing mountains, which together with the elevation of 600 to 800m equates to a very cool climate for the valley. This unique terroir produces wines with a high natural acidity and upfront aromas. Grapes are harvested much later than other sites in the Western Cape, with harvest usually starting early in March. The vineyards produce an intense Sauvignon blanc with a fresh expression of gooseberry, citrus and freshly cut grass.

about the harvest: The grapes were h harvested by hand in the early morning at optimum ripeness levels and transported to the cellar in refrigerated trucks.

in the cellar : Three different parcels were picked at intervals, each contributing a range of flavours from grassy, green peppers to passion fruit, melon and gooseberries. Grapes were hand-picked into small lug-boxes in the early morning and transported to the cellar in refrigerated trucks. All the fruit was de-stemmed and crushed before an overnight skin contact period allowed for the maximum extraction of flavour. Each parcel’s free-run juice was settled and fermented separately in stainless steel tanks with selected cultured yeast strains. The wine spent 6 months on the lees before being bottled in October.

email the winery

email this page

find our wines in :