Cabernet Franc - Anthonij Rupert Wyne

Cabernet Franc - Anthonij Rupert WyneThe Cabernet Franc from Anthonij Rupert Wyne from the Western Cape presents a dense, purple-red color in the wine glass. At the rims, there is also a color transition into garnet red. After the first swirl, this red wine reveals a high density and richness, which is reflected in pronounced church windows on the glass. The initial nose of the Cabernet Franc reveals notes of blackberries, blueberries and mulberries. The fruity components of the bouquet are joined by notes from barrel aging, such as further fruity-balsamic nuances. This wine delights with its elegantly dry flavor profile. It was bottled with exceptionally little residual sugar. This is a genuine quality wine that clearly stands out from simpler qualities and thus, despite all its dryness, this South African enchants with the finest balance. Excellent flavor does not necessarily require a lot of sugar. On the finish, this matured red wine from the Western Cape winegrowing region finally impresses with beautiful length. Hints of mulberry and blackcurrant appear again. Vinification of the Cabernet Franc from Anthonij Rupert Wyne The basis for the powerful Cabernet Franc from the Western Cape is grapes from the Cabernet Franc variety. A considerable influence on the ripeness of the harvested fruit also comes from the fact that the Cabernet Franc grapes thrive under the influence of a warm climate. This is expressed, among other things, in particularly well-ripened grapes and a comparatively high alcohol content in the wine. After harvesting, the grapes are brought to the winery as quickly as possible. There they are selected and gently crushed. Fermentation then takes place in large wooden vats at controlled temperatures. After fermentation is complete, the Cabernet Franc is aged for another 18 months in French oak barrels. Food recommendation for the Cabernet Franc from Anthonij Rupert Wyne Enjoy this red wine from South Africa ideally tempered at 15 - 18°C as an accompanying wine to boeuf bourguignon, stuffed peppers or duck breast with sugar snap peas.