The Sangiovese vineyards on Anura are north-east facing with rich Tukula soil. Grapes were hand-picked at 25.5° Balling, destemmed and then chilled for cold maceration which lasts for 2 days. Fermentation takes place with natural yeasts in open top 500-litre barrels. Manual punch-downs are done 4-5 times per day. Malolactic fermentation also takes place in barrel and then matured in French oak for 20 months (3rd and 4th-fill). 3,800 bottles were produced. Residual sugar: 3.1g/l. Bottled at 14.5%. (Bottle size 750ml)

Nose: Warm, inviting blackberry, mulberry and caramel/toffee aromas with spicy and herbal undertones with notes of tomato leaf.

Palate: A long, elegant, lingering palate of candied cherries with roasted coffee beans, cocao and spice. 

Finish: Ripe slightly grippy tannin with lingering notes of cocoa and sweet spice 

Anura Vineyards is owned and run by Tymen, Jenny and Lance Bouma. Positioned on the foothills on the Simonsberg Mountains, Anura boasts a wide variety of soils, slopes and micro-climates. This allows them to grow a wide selection of cultivars, some uncommon in South Africa, and also to match each cultivar with its ideal soil and micro-climate. In the vineyards, Tymen strives to utilise practices that best suit a particular varietal, including specific canopy management, control of the yield, trellising and irrigation control. At Anura, the aim is to produce wines which combine the robust fruit of the New World with the elegance and complexity of Old World winemaking styles.

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