After the cold-soaking, fermentation started and lasted for about 20 days. Malolactic fermentation took place in 225? new French oak barrels and 10000? wooden tanks. The wines were made and aged separately for 18 months in 225? French oak barrels (35% new oak). The wines were blended and aged for a further 6 months in barrel and tank and bottle-matured for 24 months before release
Anthonij Rupert Optima
The wine feels silky, supple and smooth when first it hits the palate. Flavours of dark berry fruit, Christmas pudding, cigar box and spice then make their presence felt. Beautifully poised and balanced with neither fruit nor oak dominating. Good backbone and lithe body. The oak is sympathetic and supportive.