Anwilka

A perennial favourite of ours, this a South African wine that truly melds the best of Old world sensibility with progressive Cape winemaking at an exceptionally affordable price.

Under the direction of Bruno Prats, former owner of Ch. Cos d'Estournel, and Hubert de Boüard, owner of Ch. Angélus, this is a joint venture with South Africa’s Klein Constantia estate.  The story is one of a singular passion for excellence.  They sought out a unique and superior terroir with a climate where the grapes could ripen fully and yet offer maximum finesse and elegance; their aim was to create a wine to compete with the very best in the world, which could express the power and potential of South Africa, balanced with the classical style of the great wines from Bordeaux, Tuscany and the Napa Valley.

Robert Parker tasted the first vintage of Anwilka (2005) and his comments were as follows: "Fabulous...this is the finest red wine I have ever had from South Africa...”

Brooding and dark, there is a smoky bacon rind element on the nose that transports you instantly to Syrah (87% of the blend) from the Northern Rhone. The cassis and menthol undertones give away the inclusion of Cabernet Sauvignon (13% this year). Aged for 13 months in 400l French oak barrels (50% new), the wood is perfectly integrated to the tight structure and complements the suave, ripe fruit on the palate. This will need decanting if you’re planning on drinking this in the next year or two. Drink 2017 to 2025.
Fergus Stewart, Private Account Manager

At first a very shy and reticent nose, with time and gentle coaxing we get hints of Black berry and morello cherry, hints of graphite and black pepper, Asian spice.  The medium palate is tightly wound with fine grained tannins, and great tension created by the well balanced acidity, a great balance of minerality patiently ties off the great length. This is a classy wine, more similarities to the Old world style with its earthy, lifted savoury character.  The nearest to a Bordeaux wine you’ll get in the Cape.
Stuart Rae, Private Account Manager

At first a very shy and reticent nose; with time and gentle coaxing we get hints of Damson, Blueberry, hints of mint leaf and graphite. The medium palate is full of black morello cherry, juicy and yet tightly wound with fine grained tannins, and great tension created by the well balanced acidity. This is a classy wine, more similarities to the Old World style than New World.  Deserves at least another 2 to3 plus years in bottle and will effortlessly move into the 2020s. The nearest to a Bordeaux wine you’ll get in the Cape.
Stuart Rae - Private Account Manager     
The 2011 Anwilka has an intense, pure blackcurrant nose and immediately feels like a top-notch, modern South African wine. Layers and layers of blackberries with red bramble fruits and even more blackcurrants wash over the palate. The intensity of fruit lends a mouth-coating texture to the wine. This is supported by plentiful tannins, which have a corduroy feel, giving an overall impression of smoothness. A gentle vanilla note and a twist of cedar spice lifts the finish and the long length just rolls on and on. Made from 67% Syrah, 31% Cabernet Sauvignon and 2% Petit Verdot, this is another great wine from Anwilka.
Catriona Felstead MW, New World Buyer

What immediately strikes one on tasting the 2007 Anwilka (50% Syrah, 46% Cab. Sauvignon, 4% Petit Verdot) is the wine's freshness, with its very appealing, cool, elegant fruit and understated tannins. The combined influence of the proprietors, Bordeaux pair Hubert de Bouard and Bruno Prats with S. African Lowell Jooste of Klein Constantia Estate and low yielding vineyards combine to give this their third vintage some real class. Upon tasting, the fruit leaps from the glass - lovely fresh blackcurrants, well supported by a firm but integrated tannic structure that keeps the vibrant fruit character in check.

Notes of cherry and toasted wood spice can be found on this wine’s open and vibrant nose. Medium to full-bodied, the palate is balanced by a natural acidity. The tannins are firm but subtle, adding to its aging potential.
Katherine Dart MW, Berry Bros. & Rudd.