Fundi (Anwilka) 2007

Platter Guide

85% Cabernet Sauvignon, 9% Syrah & 6% Merlot

The vineyards

Anwilka’s vineyards are located seven kilometres from the ocean in the prime Helderberg region of Stellenbosch. Pronounced maritime influences due to their proximity to False Bay ensure cooling breezes throughout the warm summer. Forty hectares of vines were replanted in 1998. Varieties include cabernet sauvignon, syrah, merlot and the latest addition, petit verdot. The vines are planted in well-drained, medium potential soils, suited to favourably low-vigour vines and the production of high quality wines.

The harvest

Good rainfall in the post-harvest period and throughout the cold winter of 2006 set the scene for the 2007 harvest. Sufficient reserves of ground water were accumulated and the vines received ample cold units during good periods of dormancy. Cold winds caused uneven flowering, particularly in the cabernet sauvignon. To further improve quality, extra care was applied later in the season to remove both green berries and bunches. The growing season required rigorous canopy management because of increased plant vigour due to favourable soil moisture. The remaining season was dry and healthy, with occasional spring showers. A week’s heat wave assailed the Cape before the start of harvest, which was fortunately followed by cooling rains. The 2007 harvest yielded superb quality fruit, though in smaller volumes with yields of 6-7 tons per hectare.

The winemaker

Trizanne Pansegrouw, who graduated as a winemaker from Stellenbosch University, joined Anwilka at the end of 2004, after a year at Klein Constantia as assistant winemaker. She has completed 11 local and international vintages during her winemaking career. Anwilka’s maiden vintage was in 2005 and it was described by world-renowned critic Robert Parker as “Fabulous…this is the finest red wine I have ever had from South Africa…”

Winemaking process

Grapes are harvested in small crates, with meticulous selection in the vineyard continuing into the cellar, with bunch sorting before detemming and berries re-sorted prior to crushing. Grapes are gravity fed into the tanks. Lengthy pump-overs and extended post-maceration ensure gentle extraction of flavours and ripe polyphenols.

Tasting note

Concentrated dark berry and plum fruit, with supple tannins. Maturation in French oak contributes to the well-integrated aromas and balance of the wine.

Food pairing

Enjoy with a perfectly grilled ostrich fillet or a venison dish.

Analysis

Alcohol: 15%
pH: 3.69
Residual sugar: 2.56 g/l
Total acid: 5.42 g/l