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Product information "Anthonij Rupert Cabernet Sauvignon 2015"

The Anthonij Rupert Cabernet Sauvignon exudes a beguiling bouquet of redcurrant leaf and redcurrant spirit, as well as a predominantly intoxicating scent of violet perfume. The palate is immensely supple and charming with understated elegance and delicious flavors of ripe fruitcake, cassis and black blackberries, as well as seductive hints of fragrant cedar. A subtle juiciness adds to the warm and comforting texture. A remarkable balance of fruit and wood notes complements the special pleasure experience. Violet-layered, well-textured, complex and refined, this top Cabernet lingers on the palate and trumps with perfect perfection in the soft finish that lingers for a long time.

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Treatment in the cellar

The grapes were hand-picked and transported in small staircases to the winery, where they were completely destemmed and checked for quality berry by berry with great care. In oak fermenters, the berries were subjected to an extended cold swelling phase of several days and slowly brought to a warmer temperature. Once fermentation was complete, the wine was transferred to French barriques (80% new wood) where the wine aged for 18-24 months before being bottled.

Properties "Anthonij Rupert Cabernet Sauvignon 2015"
Alcohol % Vol: 14.5
age restriction: from 16 years
body / style: full bodied
bottle closure: cork
bottle size [liter]: 0,75
country of origin: South Africa
distributor: Curry Premium Wines oHG, D-86938 Schondorf
grape varietals: Cabernet Sauvignon
main grape varietal: Cabernet Sauvignon
optimal drinking window (under ideal storage conditions): 2027
ratings: John Platter 5 Sterne, Robert Parker 90 Punkte, Tim Atkin 89/100
recommended dishes: beef, cheese, venison
single varietal / blend: mono varietal
type of bottling: Bottle
vinification and maturation: Barrique
vintage: 2015
wine and food pairings: Rind, Wild
wine colour: red
winemaker: Dawie Botha, Vernon van der Hoven, Zanie Viljoen
wine region: Franschhoek
wine style: dry
wine type: Red wine

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