Anthonij Rupert Protea Pinot Grigio 2021

Name: Anthonij Rupert Protea Pinot Grigio 2021
Brand: Anthonij Rupert
SKU: 48228

Pear and stonefruit aromas with a gentle Granny Smith apple and floral nuance. Bright, vivacious entry – so lively and appealing! That vivid acidity and perky lemon and stonefruit crispness adds so much life and refreshing enjoyment. It is well balanced with a soft creamy lees finish.

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variety : Pinot Gris [ 100% Pinot Grigio ]

winery : Anthonij Rupert Wyne

winemaker : Mark van Buuren

wine of origin : Western Cape

analysis : alc : 13 % vol rs : 3.9 g/l pH : 3.42 ta : 5.7 g/l va : 0.19 g/l so2 : 86 mg/l fso2 : 36 mg/l

type : White style : Off Dry body : Light taste : Mineral

pack : Bottle size : 0 closure : Cork

in the vineyard : “Late, slow and steady” would be the best way to describe the 2021 vintage. The preceding winter was cold and wet, resulting in good dormancy
and healthy dam levels prior to the growing season. The cool weather continued into spring which in turn resulted in delayed but relatively even bud break, flowering and fruit set. The moderate summer temperatures slowed the ripening period and resulted in harvest starting about two weeks later than normal. The usually hot month of February was uncharacteristically cool, allowing for the gradual ripening of fruit with good flavours and acidity. An exceptional vintage which promises to deliver outstanding wines.

about the harvest: AVERAGE TEMP: 17.9°C
RAINFALL: 749.9mm
HARVESTING BEGAN: 28/01/2021
HARVESTING ENDED: 09/03/2021
ORIGIN OF FRUIT: Western Cape
SOIL TYPE: Decomposed Granite and shale
YIELD: 14ton/ha

in the cellar : Each vineyard was harvested separately by hand in the cool early morning hours to capture the freshest flavours. The fruit was whole-bunch
pressed and the juice separated immediately to limit colour extraction from this characteristically blue/grey grape before overnight settling. The individual parcels were fermented separately by a selection of cultured yeast strains in stainless steel tanks. After fermentation, the wine was allowed to spend time on the lees in order to build a full, well rounded palate before being blended and bottled.

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