This blend of Shiraz, Grenache and Carignan is fermented separately and then blended before bottling.  Each variety is fermented in 5000-litre open-top tanks with regular punchdowns throughout to maximise colour and flavour extraction from the skins.

This wine spent 12 months in 225l French oak barrels, 3rd & 4th fill as not to overpower the delicate, elegant flavours in this blend.

Inspired by the musical term Arpeggio, where individual notes combine to create perfect harmony, this wine offers vibrant flavours of ripe cherry, mulberry and blackcurrant, complemented by subtle spice and elegantly integrated French oak. Rich, smooth and beautifully balanced, it finishes with refined tannins and lasting fruit intensity. Enjoy with grilled meats, charcuterie, medium-flavoured cheeses, pizza or 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.

A refined expression of Cabernet Sauvignon, displaying concentrated aromas of ripe blackcurrant, red berry, mulberry and cherry, elegantly framed by hints of cedar and toasted walnut. The palate is rich and beautifully structured, with layers of dark fruit, subtle spice and tobacco leading to a long, smooth and complex finish. Best enjoyed with grilled red meats, roast lamb, slow-cooked stews and mature cheeses.

Cape Cuvée is a Cape-style blend of 38% Pinotage, 31% Syrah and 31% Cabernet Sauvignon. The fruit was hand-harvested and chilled to 2–4°C before being destemmed and crushed into open-top fermenters. After a two-day cold soakto maximise colour and flavour extraction, fermentation was carried out under controlled temperatures with manual punch-downs four times daily. The wine remained on the skins for a further three weeks after fermentation to build depth and complexity, before being pressed and transferred to barrel for malolactic fermentation. The final blend was assembled to capture both richness and balance in a distinctly South African style.

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 rich and concentrated Cape blend, layered with flavours of ripe red cherry, dark berry fruit and subtle dark chocolate, lifted by elegant hints of perfumed cigar smoke and savoury spice. The palate is full, smooth and beautifully balanced, with a generous mid-palate and a long, lingering finish of dark fruit and quiet complexity. An excellent match for grilled red meats, rich tomato-based dishes, barbecue, or mature cheeses with preserves.

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.

The fruit was fermented in a small open-top tank, allowing for careful extraction and hands-on cellar management. Prior to fermentation, the grapes were meticulously hand-sorted over a vibration table to ensure that only the highest quality berries were selected. After 48 hours of cold maceration, fermentation was initiated with selected commercial yeast. A combination of regular pump-overs and manual punch-downs was employed throughout fermentation to build colour, texture and aromatic intensity. Once fermentation was complete, the wine was left on the skins for an additional 30 days, enhancing concentration, structure and layered complexity.

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

A rich and expressive Malbec Reserve with alluring aromas of ripe plum, mulberry and subtle marzipan. The palate is generous and velvety, with layers of dark fruit, liquorice spice and dried peach unfolding across a smooth, lingering finish. Elegant yet approachable, it pairs beautifully with grilled meats, hearty tomato-based dishes, slow-cooked stews, or a mature cheese board with sweet preserves — and is always a natural choice for the braai.

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.

Sourced from a single north-west facing vineyard block rooted in Tukulu soils, the fruit for this Pinotage was hand-harvested in mid-February at optimal ripeness. After 48 hours of cold soaking, fermentation was initiated in 5-ton open-top fermenters with selected commercial yeast. Regular pump-overs and manual punch-downs were carried out throughout fermentation to maximise colour, flavour and structure. The wine was pressed early off the skins and transferred to all-new 225-litre American and French oak barrels, where fermentation was completed, enhancing richness, texture and complexity.

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

A bold and luxurious expression of Pinotage, layered with ripe black and red berry fruit, plum and subtle notes of cinnamon and vanilla. The palate is rich and full, with dense fruit concentration, beautifully integrated oak and a smooth, polished tannin structure. Powerful yet balanced, it finishes long, elegant and deeply satisfying. Best enjoyed with grilled red meats, hearty tomato-based dishes, slow-cooked stews, or mature cheeses with preserves and nuts.

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.

Fermentation was 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 Mourvèdre components. Regular pump-overs and manual punch-downs were done during fermentation to maximise flavour extraction.

All the wine is aged in French oak for 18 months, with 30% new barrels and the rest in 2nd, 3rd, and 4th fill barrels. All cultivars are handled separately until 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 a classic estate-grown Bordeaux-style blend of 40% Cabernet Sauvignon, 30% Merlot, 20% Malbec and 10% Petit Verdot. Each varietal was fermented and matured individually, allowing every component to develop its own distinct structure, depth and aromatic profile before final blending. Fermentation was carried out in small open-top stainless steel tanks, with carefully timed punch-downs and pump-overs throughout to ensure gentle yet thorough extraction of colour, tannin and flavour. The final assemblage was crafted with precision, bringing together the elegance, richness and balance that define the wine.

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

A fitting tribute to Anura’s proud Bouma family heritage, Layla Blaire brings together the estate’s finest noble varietals in a timeless Bordeaux-style blend. Deeply expressive and beautifully layered, it opens with concentrated aromas of blackcurrant, ripe plum and dark berry fruit, underpinned by elegant notes of vanilla, toffee and subtle oak spice. The palate is rich and full-bodied, with a rounded, velvety mouthfeel and refined structure. Fine, polished tannins frame the wine beautifully, leading to a long, graceful finish marked by both depth and balance. Equally suited to relaxed indulgence or the table, it pairs effortlessly with grilled meats, rich pasta dishes, mature cheeses and charcuterie.

A blend of Cabernet Sauvignon 42% Merlot 31% Malbec 20% Petit Verdot 7%. Each variety was fermented separately in 5,000L stainless-steel tanks with regular manual punch-downs to ensure deep colour and flavour extraction from the skins. Following fermentation, the wines were pressed and matured in 225L French and American oak barrels for 18 months before blending.

Cabernet Sauvignon, Merlot and Petit Verdot were matured in French oak for 18 months, while the Malbec spent its time in American oak, adding richness and warmth to the blend. Just 10% new oak was used, with the balance in third- and fourth-fill barrels, allowing the fruit to remain at the heart of the wine.

A beautifully composed blend of Cabernet Sauvignon, Merlot, Malbec, and Petit Verdot, offering aromas of sweet cassis, ripe plum, vanilla and cedar. The medium- to full-bodied palate reveals concentrated blackberry fruit, subtle dark chocolate, and fine tannins, culminating in a long, elegant finish. Enjoy now or cellar for up to 10 years under ideal conditions. Perfectly paired with slow-roasted lamb, grilled ribeye, venison and other richly flavoured red meats. Also an excellent companion to mature hard cheeses and hearty, slow-cooked dishes.

The grapes were hand-harvested in the cool of the early morning to preserve freshness and natural acidity. The Chardonnay component was sourced from two carefully selected vineyard blocks in distinct regions — one from Anura Vineyards on the Simonsberg-Paarl and the other from the Robertson district — while the Pinot Noir was grown exclusively on Anura. Whole bunches were gently pressed, with only the cuvée fraction retained (500L per ton). The juice was handled with exceptional care and minimal oxygen exposure to protect its delicate aromatics and purity of fruit, with no sulphur added at this stage.

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.

A beautifully dry and refined Cap Classique, crafted from the classic blend of Chardonnay and Pinot Noir. Fine bubbles lift elegant notes of crisp green apple, citrus blossom and subtle brioche, with hints of biscuit and gentle spice adding depth and complexity. The palate is fresh, precise and beautifully balanced, finishing long and graceful. Best served well chilled with oysters, 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.