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Anura Vineyards • Simonsberg • Johnnie Calitz

Anura Methode Cap Classique 2011

Anura Methode Cap Classique 2011***** 5 Star Platter 2016
 
An extremely dry Cap Classique made from a classic blend of Chardonnay and Pinot Noir. 
 
This sparkling wine brings together crisp green apple notes, cinnamon spice and a subtle biscuit, yeast character. Serve chilled and enjoy paired with fresh fruit, smoked trout or sushi. 
 
15% of the total blend was fermented in 2nd and 3rd fill French oak barrels, the rest in stainless tanks. Bottled shortly after primary fermentation. After the second fermentation this wine was kept on the lees for 18 months or more before disgorgement. 
 
Grapes all picked by hand in the cool early morning. The Chardonnay component came from 2 blocks of vineyard, in different regions, one being Anura Vineyards, Simonsberg-Paarl and the other from the Robertson district. (The Pinot Noir portion all came from Anura). Bunches are lightly pressed whole; only using the cuvee (500L/ton). The juice is handled carefully with minimum exposure to oxygen to preserve the delicate flavours of the juice, with no sulphur added.

Anura Sauvignon Blanc 2017

Anura Sauvignon BlancA Sauvignon Blanc with mineral, grassy, green fig tones combined with pineapple, lemon, and granadilla, grapefruit flavours. This wine has a fresh, crispy acidity, which is supported by well-rounded juicy, refreshing palate. Beautifully paired with canapes, salads, seafood, poultry, sushi and fresh fruits.
 
All bunches were destemmed and gently pressed using a vacuum press. Grapes hand-picked and chilled to -1C overnight. The grape must/juice is handled in a reductive manner(free of oxygen) and kept chilled to preserve delicate aromas, with minimum sulphur additions. Fermentation initiated in Stainless steel tanks, 5 different batches fermented using different commercial yeasts with the temperature automatically controlled at 14½°C throughout fermentation.
 
After fermentation the wine is matured on the lees for 3 months. Mixed frequently during the maturation period to add a creamy, tangy texture to the wines character.

Anura Sauvignon Blanc Reserve 2015

Anura Sauvignon Blanc Reserve 2011

Winemaking Process
Grapes hand-picked and grape must chilled to preserve aromas, with minimum sulphur additions throughout the winemaking process. Gently pressed using a vacuum press using only the cute portion of the press (500L per ton). Fermentation initiated in stainless steel tanks and fermented using commercial yeast, VIN 7 at a constant temperature of 14.5C.

Maturation
Wine matured on the lees in tank for 5 months before being racked off the lees.

Tasting Comments
A Sauvignon Blanc with mineral, grassy, green fig tones combined with asparagus, tinned peas and gooseberry flavours. This wine has a well-balanced acidity, which is supported by a crisp, full and refreshing palate. Suggested food pairings include sushi, line fish, duck, canapés, salads and fresh fruits.

Analysis
Alc % by Vol: 13.88
Residual Sugar: g/l 2.1
Total Acid: g/l 6.8
Volatile Acidity: g/l 0.6
Free SO2: mg/l 9
Total SO2: mg/l 69
pH: 3.36

Anura Chardonnay 2017

Anura Chardonnay 2015

Winemaking Process
Grapes are hand picked early morning to keep the juice temperatures cool and preserve fresh, clean fruit flavours. Fermentation initiated in French oak barrels (15%) using natural yeast and the balance fermented in tank using, VIN 13, a commercial yeast.

Maturation
15% of the wine aged in 2nd and 3rd fill French oak barrels for 4 months after fermentation completes. 85% remained in tank after fermentation to preserve fresh fruit flavours and to have a very lightly wooded wine once blended together with the oak component.

Tasting Comments
Elegant lemon, lime and papaya flavours, combined with a floral bouquet and hints of spice and honey which are integrated with a very subtle French oak and mineral aroma. This wine has a fresh, juicy palate and should be serve chilled. Paired beautifully with fresh fruit, salads, fish, light meals and sushi.

Analysis
Alc % by Vol: 13.21
Residual Sugar: g/l 1.8
Total Acid: g/l 5.9
Volatile Acidity: g/l 0.53
Free SO2: mg/l 23
Total SO2: mg/l 102
pH: 3.57

 

Anura Pinot Gris 2017

Anura Pinot Gris 2015

Winemaking Process
Grapes all hand sorted and lightly pressed before fermenting in stainless tanks at a low temperature to retain its fresh, fruity character.

Maturation
Matured in tank on the lees for 3 months after fermentation before being racked and bottled.

Tasting Comments
Shows delicious floral honeysuckle, lemongrass and citrus fruit aromas. Fresh fruit, apricot and peach on the nose with soft floral flavours and spice on the palate. A refreshing, pleasantly smooth finish. Crisp, citrus acidity and well balanced palate, makes the Anura Pinot Gris the ideal aperitif or partner to oriental food and fresh canapes.

Analysis
Alc % by Vol: 14.13
Residual Sugar: g/l 1.1
Total Acid: g/l    5.6
Volatile Acidity: g/l 0.58
Free SO2: mg/l 25
Total SO2: mg/l 123
pH: 3.34

Anura Chardonnay Ltd Release 2016

Anura Chardonnay Ltd Release 2015

Winemaking Process
Fermentation initiated in oak barrels with a series of different commercial yeast cultures and natural/wild yeast. Temperatures were controlled with specially designed barrel cooling plates and the wine was kept on the lees for the whole barrel aging period.

Maturation
This wine fermented and aged for 10 months in 1st and 2nd fill French oak barrels. Lees stirred up frequently throughout the maturation process for complex mouthfeel and flavour.

Tasting Comments
This Chardonnay shows an exciting medium straw colour with rich citrus and oak nuances. Barrel fermented in 30% new French oak gives the wine a toasted,creamy oak character all together in perfect harmony. Excellent length with a marmalade, almond, floral finish and a balanced, crisp, clean acidity. The result, a classic, rich and well balanced Chardonnay. Paired well with sushi, line fish, poultry and salads.

Analysis
Alc % by Vol: 14.4
Residual Sugar: g/l 2.3
Total Acid: g/l 5.6
Volatile Acidity: g/l 0.55
Free SO2: mg/l 39
Total SO2: mg/l 139
pH: 3.61

 

Anura Viognier Limited Release 2015

Anura Viognier Barrel Selection 2014

Winemaking Process
Grapes hand-picked and grape must handled in a reductive style (without oxygen exposure). Must is kept chilled to preserve aromas. Gently pressed using a vacuum press. Fermentation initiated in French oak barrels using natural/wild yeast.

Maturation
Wine matured on the yeast lees for 10 months. 33% new French oak, rest in 2nd, 3rd and 4th fill barrels.

Tasting Comments
A rich, full wine with marmalade, honey and fresh peaches as well as orange blossom flavours integrated with subtle toasty French oak aromas. The wine has a creamy mouth feel with oregano and apricot flavours lingering on the aftertaste.

Analysis
Alc % by Vol: 13.68
Residual Sugar: g/l 1.9
Total Acid: g/l 5.6
Volatile Acidity: g/l 0.53
Free SO2: mg/l 30
Total SO2: mg/l 114
pH: 3.4

 

Anura Chenin Blanc Ltd Release 2015

Anura Chenin Blanc Ltd Release 2014

A rich full wine with lemon, pineapple and kiwi fruit flavours, as well as honey and Botrytis notes. Subtle oak flavours are balanced with hints of citrus, papaya and thyme. Melon and orange blossom are complemented with mineral aromas. The components of this wine are well integrated with a good acidity, a lingering spicy finish and a touch of sweetness.
 
Grapes all handpicked. Grape must handled reductively (no oxygen exposure)and kept chilled to preserve aromas. Minimum sulphur additions throughout winemaking process. Pressed using a vacuum press. Fermentation initiated in barrels, 5 different batches fermented warm (18-20C) with different commercial yeasts.
 
Wine matured on the yeast lees for 10 months in 33% new French oak barrels and the rest in 2nd and 3rd fill barrels.

Anura Legato Red 2015

Anura Legato Red BlendLegato, a musical term meaning smoothly connected much like this classic blend of Merlot and Cabernet Sauvignon.
 
Full, ripe blackberry aromas combined with cooked plum and anise undertones. A soft rich mid palate of blueberry and hint of orange peel. Lingering touch of cloves and spice on the finish.
 
Fermentation initiated in 10ton open-top stainless steel tanks, innoculated with a commercial yeast. Pumpovers and manual punchdowns with regular intervals were done during fermentation to maximize flavour extraction. Both cultivars were fermented and handled seperatly throughout the winemaking process untill blending for bottling.
 
Aged in oak for 22months; 25% new oak with the rest in 2nd, 3rd and 4th fill barrels.
 
Kept on lees, never racked

Anura Pinotage/Syrah 2016

Anura Pinotage Syrah

Rich aromas of spice and plum. An elegantly balanced wine with overtones of oak, black pepper and lingering coffee flavours.
 
Fermentation initiated in small 4ton open-top oak vats with 20% of the total crop fermenting naturally and the balance with a commercial yeast named L2056 on Shiraz, D80 on Pinotage. Pumpovers and manual punchdowns with regular intervals have been done during fermentation to maximize extraction.
 
All the wine aged in oak for 14months; 2nd, 3rd and 4th fill barrels. Both cultivars handled separately before final blending followed by bottling.

Anura Arpeggio SMV 2015

Anura Arpeggio SMV

Shiraz Mourvedre Viognier (SMV)
 
Arpeggio is a musical term which refers to a string of broken down notes which make up a chord. This wine combines notes of sweet cherry, mulberry and blackcurrant flavours combined with a subtle fragrance of spice. Each component selected for this wine adds wonderful fruit complexity alongside the integration of smooth French oak tannins. A rich and piquant combination, complimented with lightly spiced or creamy meat dishes.
 
All components fermented separately and only blended before bottling. Shiraz and the Mourvedre were fermented in 5000L open top tanks with regular punchdowns throughout the fermentation process to maximise colour and flavour extraction from the skins. The Viognier was pressed and sent to 225l barrels for natural fermentation. A portion of the Viognier skins was added to the Shiraz tank to further extract the floral, spiciness from the Viognier.
 
The Shiraz and Mourvedre spent 12 months in 225l French oak barrels, 3rd & 4th fill as not to overpower the delicate, elegant flavours in this blend. The Viognier fermented and matured in 225l French oak 2nd fill barrels for 6 months.

Anura Estate Pinotage 2016

Anura Pinotage

Winemaking Process
Fermentation initiated in open-top stainless steel tanks, inoculated with commercial yeast. Pump overs and manual punch downs with regular intervals were done during fermentation to maximise flavour and colour extraction. This wine was left on its skins for an extended 21 days after fermentation before being sent to barrel.

Maturation
Wine was aged in French oak for 14 months in 2nd, 3rd and 4th fill barrels.

Tasting Comments
An elegant and aromatic nose, complimented by subtle, juicy fruit. A velvety palate with prominent notes of black and red berries, featuring spicy undertones of cinnamon. This wine shows great balance between oak and fruit flavour with a good tannin structure finish. Food pairing suggestions include grilled red meats and venison, rich tomato based pasta sauces, full flavoured mature cheeses and charcuterie.

Analysis    
Alc % by Vol: 14.62
Residual Sugar: g/l 3.5
Total Acid: g/l    5.1
Volatile Acidity: g/l 0.61
Free SO2: mg/l 28
Total SO2: mg/l 64
pH: 3.6

Anura Cabernet Sauvignon Reserve 2014

Anura Cabernet Sauvignon Reserve

A balanced wine with lots of fruit, some spice and tobacco on the palate.
 
An elegant example of this noble variety, showing layers of ripe blackcurrants, red berry, mulberry and strawberry flavours with hints of cedar and walnuts. This wine displays a smooth finish.
 
Fermentation initiated in small 4ton open-top stainless steel tanks with 20% of the total crush fermenting naturally and the balance with a commercial yeast. Kept on the skins as long as possible after fermentation.
 
22 months in 1st, 2nd & 3rd fill barrels. (55% new oak)

Anura Merlot Reserve 2015

Anura Merlot Reserve

The wine has loads of ripe blackberry, red berry and blackcurrant flavours.
 
There are hints of mint and violet aromas with tones of dark chocolate and coffee. The wine has comments well integrated french oak, a smooth palate and a long lingering aftertaste.

Anura Syrah Ltd Release 2012

Anura Syrah Ltd Release

Powerful combination of sweet cherry, mulberry and blackcurrant flavours combined with a subtle fragrance of dried peaches and star anise.
 
This rich, spicy wine has a wonderfully complex finish with cinnamon, cloves and apricot lingering on the palate.
 
Fermentation initiated in small 4ton open-top oak vats with 20% of the total crop fermenting naturally and the balance with a commercial yeast named L2056. Pumpovers and manual punchdowns with regular intervals have been done during fermentation to maximize extraction. The wine was left on its skins for 30days after fermentation.
 
26months in 1st, 2nd & 3rd fill barrels. (40% new oak)

Anura Malbec Ltd Release 2016

Anura Malbec Limited Release

Sweet plums, mulberry and marzipan aromas with a rich mouthfeel and a long, smooth minerally finish underlined by liquorice and dried peach tones.
 
Fermentation initiated in a small 4ton open-top Stainless tank. With limited quantities of this grape, it was handled extremely carefully, and innoculated with a commercial yeast. Pumpovers and manual punchdowns were rugularily done during fermentation to maximize extraction. Left on the skins for 30days after fermentation was finished for maximum flavour extraction.
 
This wine aged in oak for 26months; 40% new French oak barrels and the rest in 2nd and 3rd fill barrels.

Anura Petit Verdot Limited Release 2010

Anura Petit Verdot

Winemaking Process
Fermentation initiated in a small, 4 ton open-top stainless tank. With limited quantities of this grape from a single block of vineyard on the farm, grapes were handled carefully, and fermented with commercial yeast. Pump overs and manual punch downs were done regularly to maximise flavour extraction. Wine is left on the skins after fermentation for 30 days to further soften tannins and integrate flavour.

Maturation
Wine aged in French oak for 24 months, 30% new barrels with the rest in 2nd, 3rd and 4th fill barrels.

Tasting Comments
Sweet cassis and ripe plums on the nose give way to juicy raspberry flavours with subtle hints of cedar and walnuts on the palate. A full bodied wine with excellent tannin structure and the ability to age beautifully over the next decade.

Analysis    
Alc % by Vol: 14.79
Residual Sugar: g/l 3.3
Total Acid: g/l    6.1
Volatile Acidity: g/l 0.7
Free SO2: mg/l 8
Total SO2: mg/l    43
pH: 3.6

Anura Estate Grenache Noir 2014

anura grenache noirWinemaking Process
All the grapes were picked and then sorted by hand before being crushed and sent to tank. Fermentation initiated in small open-top fermentation tanks with regular punch downs performed throughout the fermentation process in order to maximise flavour and colour extraction.

Maturation
All the wine was aged in French oak for 18 months, 5% new barrels with the rest in 3rd and 4th fill barrels in order to impart only subtle oak flavour and preserve this wines fresh, clarity of fruit character.

Tasting Comments
Light red in colour. Ripe red berry fruit, wild flowers and subtle white pepper aroma. An elegant, light bodied style red wine with soft, integrated tannins and acidity. Paired best with duck, line fish, carpaccio, pizza, pasta and medium to mild flavour cheeses.

Analysis
Alc % by Vol: 14.45
Residual Sugar: g/l 2.7
Total Acid: g/l    5.3
Volatile Acidity: g/l 0.67
Free SO2: mg/l 31
Total SO2: mg/l    112
pH: 3.52

Anura Estate Tempranillo 2014

anura tempranilloWinemaking Process
Grapes all picked by hand and then sorted before crushing. Fermented in open top stainless tanks with regular punch downs and pump overs to maximise flavour and colour extraction from the skins. After pressing the wine was all sent to a combination of French and American oak barrels.

Maturation
Matured in 80% French oak and 20% American oak 225 litre barrels. A selection of 2nd, 3rd and 4th fill barrels were used and the wine aged for 18 months before being racked before bottling.

Tasting Comments
A rich, ripe and full bodied expression of this traditional Spanish varietal. Aromas of ripe plum, black berries, toasty oak and caramel make for a complex nose. Full, rich entry on the palate with a wonderful balance of dark fruits, toasted oak and smooth tannin structure. A wine paired well with BBQ'd or grilled red meats, spicy tomato based dishes and pasta's.

Analysis
Alc % by Vol: 14.5
Residual Sugar: g/l 3.5
Total Acid: g/l    5.4
Volatile Acidity: g/l    0.55
Free SO2: mg/l    32
Total SO2: mg/l    93
pH: 3.71

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