Anthonij Rupert Wine Estate
Cabernet Franc 2017 - Anthonij Rupert
Cabernet Franc 2017 - Anthonij Rupert
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Cabernet Franc 2017 - Anthonij Rupert
IN BRIEF
📍 Coastal Region · Cabernet Franc 100%
Refined, complex red wine, suitable for long aging
18-24 months in French oak + 3 years in bottle
Why we like it
It is one of the few high-quality pure Cabernet Franc wines produced in South Africa. Elegant, profound, and remarkably balanced, it demonstrates how this grape variety can express finesse, complexity, and great aging potential.
Wine profile
The bouquet reveals notes of aromatic herbs, cocoa, graphite, ripe black fruits, and fine spices. On the palate, dark chocolate, cedar, blackberry, and subtle vegetal nuances typical of Cabernet Franc return. The tannins are silky and perfectly integrated, accompanying a long, refined, and persistent finish.
Anthonij Rupert's signature
Each parcel is selected to maximize the character of the Cabernet Franc. The long maturation in French barriques and three years of aging in bottle before release allow the wine to achieve extraordinary balance even upon its market debut.
Food pairing
Perfect with beef fillet, roasted lamb, game, mushrooms, braised meats, and aged cheeses.
Serving
Serve at 18°C in a large glass. Decanting about an hour before serving is recommended.
Do you like this style?
Discover other South African Cabernet Francs selected by Cape Best or other Anthonij Rupert Wyne.
Technical data sheet
Stopper: cork
Alcohol: 13.5%
Residual sugars: 2.0 g/l
Total acidity: 5.3 g/l
pH: 3.58
Origin
Origin
Wine of Origin Coastal Region, South Africa.
In the vineyard
In the vineyard
The grapes come from selected vineyards in the Coastal Region, grown on decomposed granite soils. Each parcel is managed individually through careful canopy and yield control, so as to best express the varietal character of Cabernet Franc and the peculiarities of the terroir.
In the cellar
In the cellar
The grapes are hand-picked and transported to refrigerated cells. After a double optical selection of the berries, fermentation occurs by gravity in French oak fermenters, preceded by cold maceration. At the end of fermentation, the wine remains in contact with the skins for further maceration. Malolactic fermentation takes place naturally in barriques, followed by 18-24 months of aging in French oak barrels (60% new). The wine is bottled without filtration and rests for another 3 years before release.
Awards
Awards
Tim Atkin: 94/100;
Decanter: 95/100;
Diners Platter's Guide: 95/100;
2018 Robert Parker: 93/100.
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