Anthonij Rupert Optima 2010
Vineyards
Western Cape, South Africa
Winemaking and Maturation
The grapes are then sorted on a double sorting table. After the cold-soaking, fermentation started and lasted for about 20 days. Malolactic fermentation took place in 225L new French oak barrels and 10000L wooden tanks. The wines were made and aged separately for 18 months in 225L French oak barrels. The wines were blended and aged for a further 6 months in barrel and tank and bottle-matured for 24 months before release.
Tasting Notes
Hints of cinnamon and cocoa overlay fruitcake and blackberry fruit with a light oak presence on the nose. The palate offers up the same characteristics with plum plushness added, along with a more earthy and inky nuance providing depth. Elegant and refined with silky ripe tannins, an integrated oak backbone and yet velvety smooth mouthfeel. Beautifully balanced. The aftertaste lingers long.
