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Noble Late Harvest Riesling, Paul Cluver

Paul Cluver Wines
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Technical Analysis
Alcohol
11.0
Residual sugar
177.4
pH
2.97
Acidity
11.5
Download Specification Sheet
Paul Cluver are the biggest single Riesling grower in South Africa. For this, grapes are left on the vines to ripen and botrytis is allowed to flourish.
Tasting note

This wine is an explosion of dried fruit flavours and hints of frangipani notes on the nose. The palate is exciting and vibrant, dried apricots and dried pineapple flavours are very expressive and there is great play between the sweetness and racy acidity on the palate. This is a hall mark of a great sweet wine as it does not leave a sweet and cloying sensation in the mouth, but rather of freshness and balance.

Origin
South Africa
Variety
Riesling
Malolactic Fermentation
No
Bottle Size
Half bottle
Vegetarian
Yes
Winemaker
Andries Burger
Closure
Cork
Region
Elgin
Vegan
Yes

Vintage conditions

After a cold winter with higher-than-average rainfall they experienced great growing conditions leading to the 2021 harvest. Spring and summer were cooler with 190 hours more under 10°C than the previous vintage. The moderate day temperatures and cool night temperatures were ideal for the development of flavour and retaining high natural acidities in the grapes. 42 mm of rain fell in the first half of March which created prefect conditions for the development of Botrytis. Riesling grapes with signs of Botrytis development were left to further concentrate the berries. The Noble rot grapes were harvested on the 14th and 15th of April, at 40.8 °Brix with a 2.96 pH and total acidity of 11. 5 g/l.

Vinification details

A second stage of bunch and berry sorting occurs at the cellar to ensure that no sour rot is processed with the Botrytis infected grapes. Following skin contact for two days the berries were pressed, and juice settled at 5° Celsius for two days. Fermentation is controlled at 14°-16 ° Celsius over a period of 10 weeks after which, the wine was stabilized and filtered.

Technical Analysis
Alcohol
12.0
Residual sugar
146.5
pH
3.28
Acidity
10.5
Download Specification Sheet Download Full Size Images
Paul Cluver are the biggest single Riesling grower in South Africa. For this, grapes are left on the vines to ripen and botrytis is allowed to flourish.
Tasting note

Sensational aromas of apricots, dried pineapple and honey notes that dance on the palate. The divine mouthfeel has a delightful viscosity and great balance with a zesty finish due to fresh acidity.

Origin
South Africa
Variety
Riesling
Malolactic Fermentation
No
Bottle Size
Half bottle
Vegetarian
Yes
Winemaker
Andries Burger
Closure
Cork
Region
Elgin
Vegan
Yes

Vintage conditions

The classic Elgin cloud blanket of moist weather was followed by a drier period, creating the perfect conditions for the development of partially-raisined botrytis grapes. Bunch sorting was done in the vineyard to selected only botrytis bunches. Harvest took place on 27th March with the Noble Late Harvest grapes coming in at 35.3° Brix.

Vinification details

Once the grapes arrived at the cellar they were spread out on the sorting tables for both bunch and berry sorting to ensure only the best botrytis fruit was selected. Following skin contact, berries were pressed, and juice settled at 5° Celsius for two days. Fermentation was controlled at 14°-16°C over a period of eight weeks.

 

Technical Analysis
Alcohol
9.9
Residual sugar
189.6
pH
2.95
Acidity
11.0
Download Specification Sheet Download Full Size Images
Paul Cluver are the biggest single Riesling grower in South Africa. For this, grapes are left on the vines to ripen and botrytis is allowed to flourish.
Tasting note

A nose and palate of fresh pineapple, marmalade, kumquat and honey characters. The mouthfeel is beautifully balanced and full with a fresh acidity; long and lingering.

Origin
South Africa
Variety
Riesling
Malolactic Fermentation
No
Bottle Size
Half bottle
Vegetarian
No
Winemaker
Andries Burger
Fining Agent
Isinglass
Closure
Cork
Region
Elgin
Vegan
No

Vinification details

Grapes were left on the vines to ripen and botrytis allowed to flourish; bunch sorting took place in the vineyard to eliminate any traces of sour rot. Harvest took place on 20th March and 13th April, with grapes coming in at 35° Brix. A second stage of sorting occured at the cellar to ensure that no sour rot is processed with the botrytis-infected grapes. Following skin contact, berries were pressed and juice settled at 5°C for two days. Fermentation was controlled at 14°-16°C over a period of eight weeks.