A wine and food adventure awaits when you turn off the tree lined winding road between Simondium and Franschhoek. The sign for the Franschhoek Motor Museum, Anthonij Rupert Wyne and Terra del Capo restaurant is the key.
Anthonij Rupert Wyne
Anthonij Rupert Wyne was founded on the farm, L’Ormarins in Franschhoek. Originally owned by the late Anthonij Rupert, who passed away in 2001, the farm was eventually taken over by his brother Johann Rupert in 2003 and the brand named after him.
It was Johann Rupert who constructed a state-of-the-art winemaking facility, catapulting the farm into a prestigious wine estate and the beginnings of what is now a sprawling enterprise.
The focus is on terroir-specific wines and the various wine ranges are made from a number of sites.
Each site offers optimum varietal specific growing conditions, allowing Anthonij Rupert Wyne to adhere to the requirements of their different brands. The property spans 1050 hectares with 81 hectares under vines and encompasses the Franschhoek motor museum, visitors facilities, cellars and production facilities as well as 357 hectares of nature conservation areas.
The Franschhoek Motor Museum
The museum’s collection consists of more than 220 vehicles, with more than 80 exhibits to view, displayed in four de-humidified halls with a total floor area of 29000 square feet and presented in chronological order. Your love for vintage motors can culminate in a chauffeured drive in a classic car on the estate.
The collection boasts a unique and exciting collection of vehicles, motorcycles, bicycles and memorabilia. The museum is open by appointment only. Visitors can enjoy a snack at the deli or take a tram ride to Anthonij Rupert Wines for a wine tasting, read all about the Franschhoek wine tram here. In summer the umbrellas are out on the deck and lawns for high tea or tastings and in winter guests can cozy up at one of two fireplaces in the grand interior of Manor house lovingly restored to reflect the décor style of the mid-nineteenth century. Try the L’Ormarins Cap Classique and Nougat pairing.
You’ll Never Be Bored At This Winery
Every day of the week has a different activity to keep visitors coming back for more: the L’Ormarins Cap Classique brunch in the summer on one Sunday per month is a wonderful way to spend a lazy morning after strolling through the motor museum. Or join in the olive harvest celebration in April or enjoy a few chilled hours at the Antipasti bar. Come and enjoy a birds-eye-view onto the estate’s bottling line gaining insight into the production facilities, while sampling on their popular Italian cheese and wine pairing or Shiraz and Charcuterie pairing, showcasing the Italian varietal Terra del Capo wine range.
Anthonij Rupert Wyne’s premium ranges includes the L’Ormarins Cap Classique range as well the Anthonij Rupert flagship red wine range.
The following Anthonji Rupert wines can be purchased here:
- Anthonij Rupert Blend
- Anthonij Rupert Cabernet Franc
- Anthonij Rupert Syrah
- Anthonij Rupert Merlot
- Anthonij Rupert Optima Red blend
- L’Ormarins Blanc de Blancs Chardonnay
- L’Ormarins Brut Classique Chardonnay/Pinot Noir NV
- L’Ormarins Brut Classique Rose Chardonnay/Pinot Noir NV
Shop more Franschoek wines here.
The Perfect Pairing
After a lazy late morning tasting, head back to the Terra del Capo Antipasti Bar for some delicious and typical small plates featuring local and estate produced ingredients and of course the estate’s delicious extra virgin olive oil.
Amaretti and orange blossom cookies
Enjoy a sweet Italian treat at home with these Amaretti and orange blossom cookies which are a perfect match with the L’Ormarins Blanc de Blanc
Recipe by Nicky Barber (serves 4)
200g ground almonds
110g caster sugar
2 tsp finely grated orange zest
1/4 tsp salt
25g orange blossom honey
2 large egg whites
1/4 tsp almond extract
100g flaked almonds
25g icing sugar for dusting
Combine the ground almonds, caster sugar, orange zest and salt in a large bowl and set aside. Place the honey in a small saucepan over medium heat and bring to a boil.
While the honey is coming up to a boil, place the egg whites in the bowl of an electric mixer with the whisk attachment in place and whisk on a medium speed. Increase the speed of the whisk to medium-high while the honey continues to boil, and the egg whites have formed soft peaks.
While the egg whites are still whisking, pour the boiling honey into the egg whites in a continuous stream and keep whisking for a minute until the meringue is fully whipped, glossy, and cooled. Add the whipped egg whites to the almond and sugar mixture and gently fold together, along with the almond extract. Mix until it forms a soft, pliable paste.
Cover the bowl with cling film and place in the fridge for 1 hour to firm up. The mixture will still be very soft, but it will firm slightly and make it easier to roll into cookies. Divide the flaked almonds and icing sugar into two separate bowls and line a baking tray small enough to fit in your fridge.
Place them all on the baking tray, cover and place in the fridge for at least 2 hours before baking. 9. When you’re ready to bake the Amaretti preheat the oven to 180°C and line a baking tray. Place the cookies on the lined baking tray around 2cm apart, and bake for 13–15 minutes, rotating the tray halfway through, until the Amaretti are golden brown but still soft.
Remove from the oven and let them cool on the tray for 10 minutes. Transfer to a cooling rack to cool completely before serving.