Anwilka

Anwilka

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R 380

Ready to ship   available 60 +

2014


Cultivar:

52% Syrah, 37% Cabernet Sauvignon, 11% Petit Verdot

Country:

South Africa

Rating:

4.5 Stars - Platter's

Specifications:

14.48% alc vol Sugar g/l: 3.1
Type: Red Blend, Red Wine Cellaring Potential: 10 yrs+
Origin: Stellenbosch Appellation: Stellenbosch

Tasting Notes:

Bright and deep ruby in appearance. Fresh and vibrant with aromas of blackberries and black cherries on the nose. Full bodied with an elegant structure, the palate is balanced and complex with a long textured finish.

Blackberry
Blackberry

Blueberries
Blueberries

Black Cherry
Black Cherry

Sweet Spices
Sweet Spices

Based at the south end of Stellenbosch, with views of False Bay and the Atlantic Ocean, the 40 hectare red wine property is planted with Cabernet Sauvignon, Syrah and Petit Verdot. Proximity to the sea provides a specific microclimate that, together with the old ferricrete soils, are perfect for producing rich and focused wines. Under the guidance of internationally well-known Bordeaux wine personalities Hubert de Boüard (co-owner of Château Angélus in Saint-Emilion) and Bruno Prats (former owner of Château Cos d’Estournel in Saint-Estèphe), Anwilka has established a worldwide reputation for this red blend which has been described by Robert Parker as “the finest red wine I have ever had from South Africa”.

The winter season leading up to harvest was colder and longer than usual, delaying budburst, whilst the growing season was favourable with little wind ensuring a healthy and good set of berries. To ensure good concentration in the wines, focused actions were taken in the vineyards such as green harvesting of bunches.

Barrel maturation was in 50% new and 50% 2nd ll French Oak 400 litre barrels for 15 months.

The grapes were hand picked in small crates. Sorting occurred before and after destemming. Alcoholic fermentation took place in stainless steel tronconic tanks. Lengthy pump-overs and extended maceration ensured a gentle extraction of ripe polyphenols.

Food pairing

Charcoal Cooked Kalahari Springbok Loin.

Beef Charcuterie Lamb Hard Cheese
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