|
|
|
|
|
|
The tasting |
|
|
Deep ruby red. |
|
| | |
|
Magnificent aromas of red fruits, spices, and a hint of white pepper. |
|
| | |
|
Delicate tannins offer a silky texture with a fresh and complex balance. |
|
|
|
The sommelier's advice |
|
|
Serve at 14–16°C. |
|
| | |
|
Milk-fed lamb and garlic in their skins, beef ribs with rosemary jus, grilled pork ribs, roast pigeon, assortment of tommes: Savoie, Morbier, Saint-Nectaire fermier. |
|
| | |
|
From now until 2032 |
|
|
|
The estate and the wine |
|
|
In 1997, Hubert de Boüard (of Château Angélus) and Bruno Prats (formerly of Cos d’Estournel) joined forces to create Anwilka, a bold new venture in South Africa’s Stellenbosch region. Nestled near the ocean, the 39-hectare estate is planted mainly with Cabernet Sauvignon and Syrah, thriving in iron-rich soils with clay subsoils.
Since 2021, the wines have been crafted by Matthew Day—winemaker at Klein Constantia—and the results speak for themselves: elegant, concentrated, and beautifully composed. Today, Anwilka stands confidently among the world’s top names, holding its own against the very best. |
|
| | |
|
Built on a foundation of 63% Cabernet Sauvignon and aged in French oak—plenty of it new—the 2018 Anwilka Red from Stellenbosch is a bold, full-bodied wine with a silky, mineral-driven structure. Red fruit flavors meet subtle spice and a hint of white pepper, all wrapped in fine tannins that give the wine both freshness and depth. The finish is long, rich, and impeccably balanced. This is a cellar-worthy wine with serious staying power. Rated 94/100 by the Selection Committee. |
|
| | |
|
Hand harvested early in the morning. Traditional vinification. Aged for 19 months in 400-liter French oak barrels. |
|
|
|
AWARDS |
|
|
Robert Parker: 90/100
Selection Committee : 94/100 |
|
|
|
