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Estate Chardonnay, Paul Cluver

Paul Cluver Wines
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Technical Analysis
Alcohol
13.2
Residual sugar
2.0
pH
3.26
Acidity
6.6
Download Specification Sheet Download Full Size Images
The first plantings of Chardonnay at Paul Cluver date from 1987, just a year after the Cluver family established the vineyards at the De Rust farm, and in doing so becoming the first winery in Elgin.
Tasting note

This beautiful Chardonnay with aromas of fresh citrus and mineral notes with some light toasted brioche in the background. Tangerine fruit and citrus blossom fragrances are apparent, with hints of vanilla pod and almond flakes. These characteristics follow through onto the palate. The fine, fresh acidity is natural, and adds poise and focus to the wine.

Origin
South Africa
Variety
Chardonnay
Malolactic Fermentation
Yes
Bottle Size
75cl
Vegetarian
Yes
Winemaker
Andries Burger
Closure
Cork
Region
Elgin
Vegan
Yes

Vintage conditions

Weather conditions leading to the 2019 harvest were dry, but fortunately not warmer than normal. The Elgin valley, where the estate is situated, has quite a big diurnal difference due to the altitude and proximity to the cold Atlantic Ocean, thus the evenings were cool and days moderate during harvest. Harvesting Chardonnay started on the 6th of February and finished the 8th of March. Fortunately, due to the cool night temperatures in Elgin the grapes retain freshness and high natural acidity. Picking of the grapes took place in the early hours of the morning and stored in cold storage overnight to ensure optimal quality.

Vinification details

Grapes were whole bunch pressed, settled naturally overnight without settling agents before the juice was transferred to French oak barrels for fermentation. (20% new,36% 2nd fill and the rest 3rd- and 4th fill.) To retain freshness in the Chardonnay occasional lees stirring was done, the wine remained on the lees for a total of nine months without any sulphur addition. After tasting and blending trials, the wine was assembled from the best barrels, stabilised, and prepared for bottling.

Technical Analysis
Alcohol
13.7
Residual sugar
1.9
pH
3.35
Acidity
6.5
Download Specification Sheet
The first plantings of Chardonnay at Paul Cluver date from 1987, just a year after the Cluver family established the vineyards at the De Rust farm, and in doing so becoming the first winery in Elgin.
Tasting note

The wine shows a light hay hue in colour, with citrus, some stone fruit and oak notes on the nose. Tangerine fruit and citrus blossom fragrances are apparent, with hints of vanilla pod and almond flakes. The palate is an exciting combination of crisp citrus fruit with great complexity and concentration. The balanced, fresh acidity is natural, and adds focus to the wine.

Origin
South Africa
Variety
Chardonnay
Malolactic Fermentation
Partial
Bottle Size
75cl
Vegetarian
Yes
Closure
Screw top
Region
Elgin
Vegan
Yes

Vintage conditions

Weather conditions leading to the 2018 harvest were dry but not warm. The first Chardonnay was harvested on 16th February and the last on 8th March. The very cool night temperatures experienced in Elgin helped the grapes retain freshness.

Vinification details

This wine was made from a 100% non-inoculated fermentation in a selection of French oak barrels (33% new, the rest 2nd; 3rd and 4th fill). Lees stirring was done and the wine remained on the lees for a total of nine months. Only 38% of the wine went through malolactic fermentation, all without inoculation, further ensuring freshness and acidity. After tasting and blending trials, the wine was assembled, stabilised and prepared for bottling.

 

Technical Analysis
Alcohol
13.7
Residual sugar
1.9
pH
3.34
Acidity
6.5
Download Specification Sheet Download Full Size Images
The first plantings of Chardonnay at Paul Cluver date from 1987, just a year after the Cluver family established the vineyards at the De Rust farm, and in doing so becoming the first winery in Elgin.
Tasting note

On the nose this wine shows citrus and winter melon notes with some lightly toasted brioche in the background. Tangerine fruit and citrus blossom fragrances are apparent, with hints of vanilla pod and almond flakes. These characteristics follow through onto the palate where the fine, fresh acidity is natural, and adds poise and focus to the wine.

Origin
South Africa
Variety
Chardonnay
Malolactic Fermentation
Partial
Bottle Size
75cl
Vegetarian
No
Winemaker
Andries Burger
Fining Agent
Isinglass
Closure
Screw top
Region
Elgin
Vegan
No

Vintage conditions

After a dry winter the summer leading to the 2017 harvest will be remembered as one of the driest in the Western Cape. Harvest of Chardonnay started on 22nd February and finished on 10th March. The very cool night temperatures experienced in Elgin helped the grapes retain freshness.

Vinification details

This wine was 100% wild fermented in a selection of French oak barrels (30% new, the rest 2nd, 3rd and 4th fill.) Lees stirring was done and the wine remained on the lees for a total of nine months without any addition of sulphur. Only 25% of the wine went through malolactic fermentation, all without inoculation, further ensuring freshness and acidity. After tasting and blending trials, the wine was assembled from the best barrels, stabilised and prepared for bottling.

 

AWARDS

Tim Atkin MW: 92 pts
Decanter: 91 pts
IWC 2018: Silver
DWWA 2018: Silver
IWSC 2018: Silver

Technical Analysis
Alcohol
13.8
Residual sugar
2.2
pH
3.24
Acidity
7.0
Download Specification Sheet Download Full Size Images
The first plantings of Chardonnay at Paul Cluver date from 1987, just a year after the Cluver family established the vineyards at the De Rust farm, and in doing so becoming the first winery in Elgin.
Tasting note

Lots of buttered toast/brioche on the nose with some citrus aspects too. Tangerine fruit and citrus blossom fragrances are apparent, with hints of vanilla pod and almond flakes. These characteristics follow through onto the palate where the fine, fresh acidity is natural, and adds poise and focus to the wine.

Origin
South Africa
Variety
Chardonnay
Malolactic Fermentation
Partial
Bottle Size
75cl
Vegetarian
No
Winemaker
Andries Burger
Fining Agent
Isinglass
Closure
Screw top
Region
Elgin
Vegan
No

Vintage conditions

After a dry winter the summer leading to the 2016 harvest will be remembered as one of the driest in the Western Cape, it was also the earliest harvest experienced at Paul Cluver Wines. Harvest of Chardonnay started on 16th February and finished on 11th March. Fortunately, the very cool night temperatures experienced in Elgin helped the grapes retain freshness.

Vinification details

This wine was 100% wild fermented in a selection of French oak barrels (20% new, the rest 2nd, 3rd and 4th fill). Lees stirring was done to a much lesser degree than in previous years to retain freshness. The wine remained on the lees for a total of nine months without any addition of sulphur. Only 15% of the wine went through malolactic fermentation, all without inoculation, further ensuring freshness and acidity. After tasting and blending trials, the wine was assembled from the best barrels, stabilised and prepared for bottling.

 

AWARDS

DWWA 2017: Gold
Platter: 4.5*
IWSC 2017: Silver Outstanding
IWC 2017: Silver
Tim Atkin MW: 93 pts

Technical Analysis
Alcohol
13.0
Residual sugar
2.9
pH
3.38
Acidity
7.1
Download Specification Sheet Download Full Size Images
The first plantings of Chardonnay at Paul Cluver date from 1987, just a year after the Cluver family established the vineyards at the De Rust farm, and in doing so becoming the first winery in Elgin.
Tasting note

Lots of buttered toast/brioche on the nose with some citrus aspects too. Tangerine fruit and citrus blossom fragrances are apparent, with hints of vanilla pod and almond flakes. These characteristics follow through onto the palate where the fine, fresh acidity is natural, and adds poise and focus to the wine.

Origin
South Africa
Variety
Chardonnay
Malolactic Fermentation
Partial
Bottle Size
75cl
Vegetarian
Blank
Winemaker
Andries Burger
Fining Agent
Isinglass
Closure
Screw top
Region
Elgin
Vegan
Blank

Vintage conditions

Generally a very healthy crop resulting from a very cool vintage. Harvesting started on 16th February and continued until 4th March. Average yield was 6.6 tons per hectare and grapes came in at 21.8° – 23.5° Brix at an average temperature of 15°C. In 2014 the estate started picking at night to ensure the grapes arrived cool and fresh at the cellar; in the 2015 vintage they experienced the coolest night temperatures of the previous eight years.

Vinification details

This wine was 100% wild fermented in a selection of French oak barrels (20% new, the rest 2nd, 3rd and 4th fill). Lees stirring was done to a much lesser degree than in previous years to retain freshness. The wine remained on the lees for a total of nine months without any addition of sulphur. Only 10% of the wine went through malolactic fermentation, all without inoculation, further ensuring freshness and acidity. After tasting and blending trials, the wine was assembled from the best barrels, stabilised and prepared for bottling.

 

AWARDS

Decanter 2016: Gold
IWC 2016: Silver
IWSC 2016: Silver Outstanding
Tim Atkin MW: 93 pts
eRobertParker.com: 90 pts