Anwilka

The Anwika property was purchased in the late 1990s and extensive replanting of 40ha of vineyards comprising primarily Cabernet Sauvignon, Shiraz and Merlot followed. The founders - Lowell Jooste the former co-owner of Klein Constantia; Hubert de Boüard the co-owner of Chateau Angélus in Saint Emilion and Bruno Prats the former owner of Chateau Cos d’Estournel in Saint- Estèphe - are all internationally revered and had a singular goal to create an exceptional South African red wine made using the wealth of experience provided by their partnership. In May 2012, Anwilka Vineyards merged with Klein Constantia Estate, purchased in 2011 by Zdenek Bakala and Charles Harman. De Boüard and Prats remain in the newly-merged company as shareholders. The Anwilka vineyard is located in Stellenbosch’s leading Helderberg region, 7km from the ocean and an area which very diverse soil types from clay sub soil to 'Koffieklip' which is comprised of Ferricrete or Coffee Stone – course pebbles and bigger stones high in iron content. The Helderberg area expands from the edge of Stellenbosch to Somerset West also known as ‘the Golden Triangle’. Stellenbosch is recognized as the Cape’s premium red wine producing district and has significant maritime influence assisting them in delivering exceptional fruit quality with intentionally low yields. The matching of grape varieties to specific sites was carefully considered and the gentle slopes assist water drainage during the winter rains, retaining the soils moisture throughout the growing season. Anwilka is currently planted to 39 hectares of vineyards, predominantly Cabernet Sauvignon and Syrah but to add more blending opportunities they have recently decided to pant Malbec and Petit Verdot. After 20 years of farming at Anwilka they have gained immense expertise in knowing how to prepare the land, determine the layout of the blocks, select the best varieties, clones and rootstocks for this unique site.

Bright, inky and youthful in appearance. The nose is vibrant with a balance of concentrated dark fruit and savoury aromas. On the palate, blackcurrant fruit, dark chocolate and toasted mocha are evident. Full-bodied, well toasted and sophisticated, the palate follows through with a bold and complex tannin structure balanced with fresh acidity. The wine concludes with a long textured and powerful finish. An age-worthy wine that will delight you now and for years to come.

Drink with Beef Wellington

To ensure good concentration in the wines, focused actions were taken in the vineyards, such as green harvesting of bunches and microsite vinification techniques. The grapes were hand-picked early in the morning in small crates. Sorting occurred before and after destemming. Alcoholic fermentation took place in stainless steel tanks. Lengthy pump-overs and extended maceration ensures a gentle extraction of ripe polyphenols. Secondary malolactic fermentation took place in either new French oak or in tank followed by 19 months in a combination of 50% first fill to 50% second fill 400L French Oak barrels.