The Pinot Noir and Chardonnay grapes were hand-harvested and whole-bunch pressed at a ripeness of 18.5-19° Balling. Only the finest free-run juice was selected, left to settle overnight, and then separated from the lees for fermentation. Once the base wine was meticulously blended, it was bottled for secondary fermentation. After the second fermentation in the bottle, the wine spent 36 months maturing on the lees before being disgorged. It was then allowed to rest under cork for an additional 3 months before release, ensuring optimal balance and complexity.

The growing season in 2020 at Elandskloof was cool and moderate, providing ideal conditions for Cap Classique. Situated at a high altitude, the vineyards experienced fresh winds and cooler temperatures, which helped the grapes mature slowly and develop refined, complex flavours. This vintage had an earlier harvest due to early flowering and fruit set, resulting in grapes with vibrant acidity which is perfect for producing quality Cap Classique.

Chardonnay and Pinot Noir grapes were harvested at ±19.0°Balling and whole-bunch pressed. Only the highest-quality juice (tête de cuvee) was settled overnight in stainless steel tanks at 10°C before being racked for fermentation. Following the initial fermentation, the best components were selected for their finesse and elegance and blended before being bottled for secondary fermentation. After secondary bottle fermentation, the wine was aged on the lees for 24 months before being disgorged. The wine was kept under cork for an additional 5 months after disgorgement before being released. The world-class Anthonij Rupert Méthode Cap Classique Cellar stands out because it houses all of the riddling, disgorging, bottling, and labelling facilities in a single facility.

The yield of the 2019 vintage was significantly higher than the yield of the previously harvested 2018 vintage, which had been subjected to severe drought for three consecutive years. The fluctuating weather conditions that occurred during the flowering and fruit set period in October was the cause of some uneven ripening. On the other hand, the moderate weather that occurred during the growing season resulted in robust growth and denser canopies. Excellent fruit with balanced acidity and outstanding flavours was produced as a result of the slightly cooler conditions that prevailed in the days leading up to harvest.

Chardonnay and Pinot Noir were picked at ±19.5°Balling and whole-bunch pressed together. We are one of only three cellars in the world using this method, making it a fairly uncommon practise. Only the highest-quality juice (tête de cuvee) was settled overnight in stainless steel tanks at 14-16°C for fermentation. After the first fermentation, the best components were chosen for their finesse and elegance and blended before being bottled for secondary fermentation. During secondary bottle fermentation, the wine was aged on the lees for 24 months before disgorgement. The wine was left under cork for an additional 5 months after disgorgement before being released. The world-class Anthonij Rupert Méthode Cap Classique Cellar is particularly noteworthy because it houses all of the riddling, disgorging, bottling, and labelling facilities within one building.

Another cold, wet winter ensured adequate vine dormancy and healthy water retention prior to the growing season. The cool, wet weather continued into spring, causing bud break, flowering, and fruit set to be delayed but relatively even. During the growing season, mildew conditions were favourable, necessitating careful canopy management. Cool temperatures in the early summer delayed ripening and ensured that the vineyards were in excellent condition for another later-than-usual vintage. Warm temperatures arrived in early January and lasted well into March, allowing for good flavour development and ripening with slightly lower levels of acidity. An exceptional vintage that promises to produce exceptional wines.

Both the Chardonnay and Pinot Noir grapes were picked at ±19.5°Balling and then whole-bunch pressed together. Just two cellars in the world follow this method. Only the highest quality juice (tête de cuvée) was settled overnight for fermentation in stainless steel tanks at 14-16°C. The fermented portions were selected for finesse and elegance. Secondary bottle fermentation followed and the wine remained on the lees for 24 months before disgorgement. After disgorgement, the wine was left for 5 months under cork before shipment. The world class Anthonij Rupert Méthode Cap Classique Cellar is extraordinary, as it has all the riddling, disgorging, bottling and labelling facilities housed in the same building.

The Pinot noir vineyards at Altima (Elandskloof) are the only Pinot noir vineyards in South Africa at a very high altitude using the posted vine method (stok-by-paaltjie). The Pinot noir vineyards at L’Ormarins are situated on moderate to steep slopes with an altitude ranging between 178-188m above sea level. The soils are mainly decomposed granite with alluvial sandy soils. The Chardonnay vineyards at Rooderust consist of decomposed shale with a larger percentage of clay in the composition. This soil type belongs to the Oakleaf group of soils, and are calcareous with excellent draining and water-retention properties. The Chardonnay vineyards at Rooderust consist of decomposed shale with a larger percentage of clay. This soil type belongs to the Oakleaf group of soils, and are calcareous with excellent draining and water-retention properties.

The Chardonnay and Pinot Noir were picked at ±19.5°Balling and were whole-bunch pressed together. Just two cellars in the world follow this method. Only the highest quality juice (tête de cuvee) was settled overnight for fermentation in stainless steel tanks at 14-16°C. The fermented portions were selected for finesse and elegance. Secondary bottle fermentation followed and the wine remained on the lees for 24 months before disgorgement. After disgorgement, the wine was left for 5 months under cork before shipment. The world class Anthonij Rupert Méthode Cap Classique Cellar is especially unique, as it has all the riddling, disgorging, bottling and labelling facilities housed in the same building.

The Altima (Elandskloof) vineyards make up the biggest part of the vintage blend soils. Most of the soils in the valley which are suitable for farming are situated on steep slopes. Good decomposed shale soils, from the Malmesbury group of soils, are the predominant soils on the farm. These tend to have a high water- retention capacity, are high in organic matter and usually have no chemical limitation, resulting in vigorous growth. The Pinot noir vineyards trellising system is unique. The vineyards are the only Pinot noir vineyards in SA at a very high altitude using the posted vine method ( stok-by-paaltjie). The Chardonnay vineyards trellising system is vertical shoot positioning.

The Chardonnay and Pinot noir were picked at ± 19.5 Balling and were whole -bunch pressed together. This is a unique method – as there are only 3 cellars worldwide using this method. Only the highest quality juice (tête de cuvée) was settled overnight for fermentation in stainless steel tanks at 14-16°C. The fermented portions were selected for finesse and elegance. Secondary bottle fermentation followed and the wine remained on the lees for 24 months (2 years) before disgorgement.

Most of the soils in the valley which are suitable for farming are situated on steep slopes. Quartz sandstone, which belongs to the Table Mountain Sandstone group, appears against the higher- lying mountains. Good decomposed shale soils, from the Malmesbury group of soils, are the predominant soils on the farm. These soils usually have dark brown topsoil with a yellow- brown structure and less sandstone subsoil.