All components fermented separately and only blended before bottling. Shiraz and the Mourvedre were fermented in 5000L open top tanks with regular punchdowns throughout the fermentation process to maximise colour and flavour extraction from the skins. The Viognier was pressed and sent to 225l barrels for natural fermentation. A portion of the Viognier skins were added to the Shiraz tank to further extract the floral, spiciness from the Viognier.

The Shiraz and Mourvedre spent 12 months in 225l French oak barrels, 3rd & 4th fill as not to overpower the delicate, elegant flavours in this blend. The Viognier fermented and matured in 225l French oak 2nd fill barrels for 6 months.

Arpeggio is a musical term which refers to a string of broken down notes which make up a chord. This wine combines notes of sweet cherry, mulberry and blackcurrant flavours combined with a subtle fragrance of spice. Each component selected for this wine adds wonderful fruit complexity alongside the integration of smooth French oak tannins.
A rich and piquant combination, complimented with grilled meat dishes, charcuterie, medium flavour cheese, pizza and pasta.

Grapes are all picked by hand and sorted mechanically using a vibration sorting table. The batch then goes through 2 days of cold maceration in a tank at between 5-10C in order to maximise flavour and colour extraction before fermentation. Fermentation is initiated by commercial yeast inoculation and is temperature controlled to 24C throughout the process. Post-fermentation, the wine is further matured on the skins for 2 weeks before a light pressing to separate the wine from the skins.

Post fermentation, the wine is racked to French oak barrels, 225L 3rd, 4th, and 5th fill barrels. The use of oak is restrained as the focus of this Cabernet Sauvignon is to retain its clarity of fruit and dark, rich flavour profile. The duration of barrel maturation is 16 months.

A rich, ripe, full Cabernet Sauvignon with plenty of dark fruit, plums, and black currant flavour characteristics. Restrained use of French oak allows the fruit of this wine to remain centre stage. The oak contributes a spicy, toasty, cigar box character to the wine’s mid-palate and finish. Supple, easy-accessible tannins give this wine structure and are paired beautifully to grilled red meats, mature cheese, venison, and spicy tomato-based stews and pastas.

Fermentation initiated in small open-top stainless steel tanks with 20% of the total crush fermenting naturally and the balance inoculated with commercial yeast. Kept on the skins as long as possible after fermentation for further flavour extraction and development.

Wine matured in French oak for 20 months using 1st, 2nd & 3rd fill barrels. 40% new oak, rest in 2nd and 3rd fill.

An elegant example of this noble variety, showing layers of ripe blackcurrants, red berry, mulberry and cherry flavours with hints of cedar and walnuts. A balanced wine with lots of fruit and fine notes of spice and tobacco on the palate. This wine displays a smooth, complex finish.

All grapes harvested by hand and then chilled down to 2-4C before being destemmed and crushed into open top fermentation tanks. Cold soaked in tank for 2 days before allowing fermentation to initiate in order for maximum extraction. Fermentation is temperature controlled and punch downs are performed on the tanks four times per day. The wine spends a further three weeks on the skins post fermentation for further flavour development. After being pressed the wine goes through malolactic fermentation in barrel.

The Pinotage component was aged in new/first fill 225L American oak barrels for 20 months. The Syrah and Cabernet components were both aged in French oak barrels, 33% new and the rest equally split in 2nd and 3rd fill 225L barrels for 20 months.

A concentrated complex wine with flavours of red cherries, perfumed cigar smoke and layers of dark chocolate. The wine is full, rich and well balanced on the mid palate and finishes off with a lingering dark fruit aftertaste. Paired beautifully with grilled red meats, rich tomato based dishes, matured cheeses with preserves and barbecue.

All the grapes were picked and then sorted by hand before being crushed and sent to tank. Fermentation initiated in small open-top fermentation tanks with regular punch downs performed throughout the fermentation process in order to maximise flavour and colour extraction.

All the wine was aged in French oak for 18 months, 5% new barrels with the rest in 3rd and 4th fill barrels in order to impart only subtle oak flavour and preserve this wines fresh, clarity of fruit character.

Light red in colour. Ripe red berry fruit, wild flowers and subtle white pepper aroma. An elegant, light bodied style red wine with soft, integrated tannins and acidity. Paired best with duck, line fish, carpaccio, pizza, pasta and medium to mild flavour cheeses.

Fermentation initiated in open-top stainless steel tanks before being innoculated using commercial yeast. Pump overs and manual punch downs done at regular intervals during fermentation to maximise flavour extraction. Both cultivars were fermented and handled separately throughout the winemaking process until final blending before bottling.

After fermentation and pressing, the wine is aged in French oak for 16 months; 5% new oak with the rest in 2nd, 3rd and 4th fill barrels. The wine remains on the lees throughout maturation and is never racked until final blending before bottling.

Legato is a musical term meaning 'smoothly connected' which is precisely what this classic blend of Merlot and Cabernet Sauvignon is! Full, ripe blackberry aromas combined with cooked plum and anise undertones. A soft, rich mid palate of blueberry and hint of orange peel. Lingering touch of cloves, dark chocolate and spice on the finish.
Pair with grilled meats, venison, poultry, BBQ and rich stews.

Fermentation initiated in a small open-top tank. With the use of a vibration table, hand sorting is done to ensure only the best berries are selected and processed to tank. After a period of cold maceration (48 hours), the tank was inoculated with commercial yeast to begin fermentation. Pump overs and manual punch downs were regularly done during fermentation to maximise extraction. Wine then left on the skins for an additional 30 days after fermentation for maximum flavour extraction.

Wine was aged in oak for 20 months; 30% new French oak barrels and the rest in 3rd and 4th fill barrels.

Sweet plums, mulberry and marzipan aromas with a rich mouth feel and a long, smooth finish underlined by liquorice spice and dried peach tones. Wonderfully paired with grilled meats, rich tomato based dishes and stews or can also be enjoyed with a mature cheese board and sweet preserves. Always a hit at any Braai! (BBQ)

Fermentation initiated in 500l open top barrels after a 48 hour cold maceration period. 20% of the total crush fermented naturally and the balance inoculated with commercial yeast. Regular manual punch downs done 4-5 times a day for colour and flavour extraction from the skins. Grapes handpicked very ripe from a unique vineyard on Anura, "Block 10", which consistently produces our finest, award winning merlot.

Wine aged in French oak for 18 months in 1st, 2nd & 3rd fill barrels. (60% new oak)

Anura Merlot has copious amounts of ripe blackberry, redberry and blackcurrant flavours. Hints of herbal and violet aromas are folded into layers of dark chocolate, including some meaty/spicy aroma on the nose. This full-bodied, well-balanced wine has a long lingering flavour of berries and mint leaves.
Food pairing suggestions include grilled red meats, tomato-based pasta sauces, BBQ and strong mature cheeses.

After destemming, the grape must is subjected to cold maceration for 48 hours before fermentation is initiated in open-top stainless steel tanks. Regular pump-overs and manual punch-downs are done during fermentation to maximise flavour extraction. Post-fermentation, the wine is left on its skins for an extended 21 days after fermentation to further soften and integrate tannins.

The wine is sent straight to barrel post-fermentation in small (5-ton) stainless steel tanks. It is then aged in 225L French oak barrels for 16 months, 10% new oak, and the rest of the wine in 3rd and 4th fill oak barrels to add a wonderful subtle oak complexity to this merlot.

This complex Merlot has intense flavours of ripe blackberry, red berry, and blackcurrant. Anura Merlot famously offers hints of mint and violet aromas, including subtle tones of dark chocolate and coffee. The wine has well-integrated French oak, a smooth palate, and a long, lingering finish.

Fermentation initiated in a small, 4 ton open-top stainless tank. With limited quantities of this grape from a single block of vineyard on the farm, grapes were handled carefully, and fermented with commercial yeast. Pump overs and manual punch downs were done regularly to maximise flavour extraction. Wine is left on the skins after fermentation for 30 days to further soften tannins and integrate flavour.

Wine aged in French oak for 24 months, 30% new barrels with the rest in 2nd, 3rd and 4th fill barrels.

Sweet cassis and ripe plums on the nose give way to juicy raspberry flavours with subtle hints of cedar and walnuts on the palate. A full bodied wine with excellent tannin structure and the ability to age beautifully over the next decade.

The Pinotage vines are planted on a north-west facing slope with a high potential, medium structure yellow-brown soil type (Tukulu). A single block was hand-picked mid-February. Cold soaking was done for 48 hours, thereafter commercial yeast was added. Fermentation initiated in 5-ton open fermentation tanks. Pump overs and manual punch downs with regular intervals were done during fermentation to maximize extraction of flavour. Wine pressed early off the skins, leaving a higher residual sugar, into all new 225-l American oak and French oak barrels, where fermentation would finish.

The wine was aged in new oak for 16 months. 40% American and 60% French oak first fill barrels.

A powerful wine with prominent notes of black and red berries, featuring spicy undertones of cinnamon and vanilla. The palate is full of dense fruit and an integrated presence of wood. Great balance with a smooth tannin structure, makes this truly an experience to remember. Suggested food pairings include grilled red meats, especially richer cuts like rib eye or rump. Wonderfully paired with hearty tomato-based dishes and stews. Mature cheeses and blues with sweet preserves and nuts also complement the ripe plum flavors in our signature Pinotage.

Grapes are planted on a north-west facing slope with a high potential, medium structure yellow-brown soil type (Tukulu). All were hand-picked mid-February. Fermentation initiated in 500l open-top oak barrels with 20% of the total crush fermenting naturally and the balance with commercial yeast. Pump overs and manual punch downs with regular intervals were done during fermentation to maximise extraction of flavour. Wine pressed early off the skins, leaving a higher RS, into all new 225l American oak and French oak barrels, where fermentation would finish.

All the wine was aged in new and 2nd fill oak barrels for 16 months. This wine uses a combination of 40% American and 60% French oak.

Rich, aromatic nose, complimented by lush, juicy fruit. A velvety palate with prominent notes of black and red berries, featuring spicy undertones of cinnamon. Dense fruit, an integrated presence of wood, and great balance make this one of the most sought-after wines in the Anura stable. Suggested food pairings include grilled red meats, especially richer cuts like rib eye or rump. Wonderfully paired with hearty tomato-based dishes and stews. Mature cheeses and blues with sweet preserves and nuts also complement the ripe plum flavours in our Pinotage Reserve.

Fermentation initiated in open-top stainless steel tanks, inoculated with commercial yeast. Pump overs and manual punch downs with regular intervals were done during fermentation to maximise flavour and colour extraction. This wine was left on its skins for an extended 21 days after fermentation before being sent to barrel.

Wine was aged in French oak for 14 months in 2nd, 3rd and 4th fill barrels.

An elegant and aromatic nose, complimented by subtle, juicy fruit. A velvety palate with prominent notes of black and red berries, featuring spicy undertones of cinnamon. This wine shows great balance between oak and fruit flavour with a good tannin structure finish. Food pairing suggestions include grilled red meats and venison, rich tomato-based pasta sauces, full-flavoured mature cheeses, and charcuterie.

Fermentation initiated in open-top stainless tanks using a commercial yeast on both the Shiraz and Pinotage. Pump overs and manual punch downs with regular intervals done during fermentation to maximise extraction.

All the wine aged in French oak for 12 months using 2nd, 3rd, and 4th fill barrels. Both cultivars handled separately before final blending, followed by bottling.

Rich aromas of spice, plum, and dark fruit. A balanced wine with overtones of toasty oak, black pepper, and lingering coffee and chocolate flavours. Pair with most grilled red meats, BBQ, smoked meats, mature cheeses, and dark chocolate.

Grapes all harvested by hand in crates and then left overnight in a cold room to ensure that the grape must is as cold as possible after crushing. The grapes are first destemmed by machine, sorted by vibration table and then finally sorted and checked by hand to ensure that only the highest quality berries making it to fermentation. Fermentation initiated by innoculating with commercial yeast in 500L open top French oak barrels. Regular punch downs throughout fermentation ensures maximum colour and flavour extraction.

Post fermentation wine in pressed from the skins and then taken to barrel. A combination of new French oak 75% and the balance in American oak where the wines lie to 18 months.

A wonderfully expressive Syrah with powerful cherries, plums and ripe dark fruit along with integrated cinnamon spice, vanilla and white pepper aromas. Smooth palate with juicy fruit mouthfeel and long lingering flavours of dark fruits and spice. A truly complex wine which develops in the glass showcasing this very special varietal. Suggested pairings include grilled red meats, rich tomato based sauces, venison and mature cheeses.

Grapes all picked by hand and then sorted before crushing. Fermented in open top stainless tanks with regular punch downs and pump overs to maximise flavour and colour extraction from the skins. After pressing the wine was all sent to a combination of French and American oak barrels.

Matured in 80% French oak and 20% American oak 225 litre barrels. A selection of 2nd, 3rd and 4th fill barrels were used and the wine aged for 18 months before being racked before bottling.

A rich, ripe and full bodied expression of this traditional Spanish varietal. Aromas of ripe plum, black berries, toasty oak and caramel make for a complex nose. Full, rich entry on the palate with a wonderful balance of dark fruits, toasted oak and smooth tannin structure. A wine paired well with BBQ'd or grilled red meats, spicy tomato based dishes and pasta's.

Fermentation initiated in small open-top oak vats with 20% of the total crush fermenting naturally and the balance using a commercial yeast on both the Shiraz and Mourvedre components. Regular pump overs and manual punch downs were done during fermentation to maximise flavour extraction.

All the wine aged in French oak for 18 months, 30% new barrels with the rest in 2nd, 3rd and 4th fill barrels. All cultivars are handled separately till the final blend is made up for bottling.

A powerful combination of black cherry, mulberry and blackcurrant flavours combined with a subtle fragrance of dried peaches and star anise. Complex and smooth palate with a wonderfully long finish of spice, cigar box and dried fruits. Pairing suggestions include grilled meats, tomato-based pasta and stews, mature cheese and venison.

Fermentation initiated in small open-top oak vats with 20% of the total crush fermenting naturally and the balance using commercial yeast. Regular pump overs and manual punch downs were done during fermentation to maximise flavour extraction.

Wine aged in French oak for 18 months, 30% new barrels with the rest in 2nd, 3rd and 4th fill barrels.

Powerful combination of sweet cherry, mulberry and blackcurrant flavours combined with a subtle fragrance of dried peaches and star anise. This rich, spicy wine has a wonderfully complex finish with cinnamon, cloves and apricot lingering on the palate.

Layla Blaire is an estate Bordeaux style blend of 40% Cabernet Sauvignon, 30% Merlot, 20% Malbec and 10% Petit Verdot. All varietals are fermented and matured separately before final blending. During fermentation, regular punch-downs and pump-overs were used for maximum flavour and colour extraction in small open-top stainless steel tanks.

After the wine completed fermentation it then remained in tanks on the skins for a further 2 weeks before being racked off the skins and sent to barrel. The wine is then matured in French Oak barrels (225L) for 20 months. A combination of 10% new with the remaining wine aged in 2nd and 3rd fill barrels. This ensures a good balance of toasty oak flavour, combined with the ripe black fruits associated with Anura's noble varieties

This wine is a celebration of Anura’s proud Bouma family heritage utilising the finest, noble varieties on the estate. A traditional blend of Cabernet Sauvignon, Merlot, Malbec and Petit Verdot showcasing a remarkable concentration of black fruit with hints of vanilla and toffee flavours. A full rounded mouthfeel, finishing with fine elegant tannins. Paired wonderfully with most grilled meats, rich pasta dishes, mature cheese and charcuterie.

Grapes were picked at 25.5ºB by hand from a single vineyard parcel. The Sangiovese vineyards on Anura are north-east facing with rich Tukula soil. Grapes are destemmed and then chilled for cold maceration, which lasts for 2 days. Fermentation takes place with natural yeasts in open-top 500L barrels. Manual punch downs are done 4-5 times per day. 

Malolactic fermentation takes place in the barrel and then matured in French oak for 20 months (3rd and 4th fill). The 2023 vintage produced 2,500 bottles.

A complex medium bodied 100% Sangiovese. Warm blackberry, mulberry and caramel aromas with spicy herbal undertones of tomato leaf. A long palate of candied cherries, roasted coffee beans, cocoa and spice. Best paired with venison, tomato-based pasta, or stews. Delicious with your cheese board, namely our creamy Forest Hill Camembert or mature Mountain Cheese, with a sweet fig preserve.

Grapes all picked by hand in the cool early morning. The Chardonnay component came from 2 blocks of vineyard, in different regions, one being Anura Vineyards, Simonsberg-Paarl and the other from the Robertson district. (The Pinot Noir portion all came from Anura). Bunches are lightly pressed whole; only using the cuvee (500L/ton). The juice is handled carefully with minimum exposure to oxygen to preserve the delicate flavours of the juice, with no sulphur added.

15% of the total blend was fermented in 2nd and 3rd fill French oak barrels, the rest in stainless tanks. Bottled shortly after primary fermentation. After the second fermentation this wine was kept on the lees for 4 years or more before disgorgement.

An extremely dry Cap Classique made from a classic blend of Chardonnay and Pinot Noir. This sparkling wine brings together crisp green apple notes, cinnamon spice and a subtle biscuit, yeast character. Serve chilled and enjoy paired with fresh fruit, smoked trout or sushi.

Grapes are hand-picked early in the morning to keep the juice temperatures cool and preserve fresh, clean fruit flavours. Fermentation was initiated in French oak barrels (15%) using natural yeast, and the balance was fermented in a tank using VIN 13, a commercial yeast.

15% of the wine aged in 2nd and 3rd-fill French oak barrels for 4 months after fermentation. After fermentation, 85% remained in the tank to preserve fresh fruit flavours and have a very lightly wooded wine once blended with the oak component.

Elegant lemon, lime, and papaya flavours are harmoniously blended with a floral bouquet, subtle hints of spice and honey, and a very subtle French oak and mineral aroma. This wine boasts a refreshing and juicy palate, making it perfect for serving chilled. It pairs excellently with fresh fruits, salads, fish, light meals, and even sushi.

Grapes are hand-sorted and lightly pressed before fermenting in stainless tanks at a low temperature to retain their fresh, fruity character.

Matured on the lees for 3 months after fermentation before being racked and bottled.

Shows delicious floral honeysuckle, lemongrass, and citrus fruit aromas. Fresh fruit, apricot, and peach on the nose with soft floral flavours and spice on the palate. A refreshing, pleasantly smooth finish. Crisp, citrus acidity, and a well-balanced palate make the Anura Pinot Grigio the ideal aperitif or partner to oriental food and fresh canapés.

All bunches were destemmed and gently pressed using a vacuum press. Grapes hand-picked and chilled to -1C overnight. The grape must/juice is handled in a reductive manner(free of oxygen) and kept chilled to preserve delicate aromas, with minimum sulphur additions. Fermentation initiated in Stainless steel tanks, 5 different batches fermented using different commercial yeasts with the temperature automatically controlled at 14C-14.5CC throughout fermentation.

After fermentation the wine is matured on the lees for 3 months. Mixed frequently during the maturation period to add a creamy, tangy texture to the wines character.

A Sauvignon Blanc with mineral, grassy, green fig tones combined with pineapple, lemon, and granadilla, grapefruit flavours. This wine has a fresh, crispy acidity, which is supported by well-rounded juicy, refreshing palate. Beautifully paired with canapes, salads, seafood, poultry, sushi and fresh fruits.