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.
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.
Technical analysis
ALCOHOL
12.0 %
RESIDUAL SUGAR
146.5 g/L
pH
3.28
ACIDITY
10.5 g/L
ORIGIN
South Africa
WINEMAKER
Andries Burger
VARIETY
Riesling
HARVEST DATE
March 2020
MALOLACTIC FERMENTATION
No
CLOSURE
Cork
BOTTLE SIZE
Half bottle
REGION
Elgin
VEGETARIAN
Yes
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.
Awards
IWC: Gold
DWWA: Silver
Tim Atkin MW: 96 pts
Green credentials
A World Wide Fund for Nature (WWF) Conservation Champion and accredited Integrated Production of Wine (IPW) estate.
Contact us to discuss
Not released since 2014, this is consistently one of the Cape’s greatest sweet wines...
Tim Atkin MWPaul 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.
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.
Technical analysis
ALCOHOL
9.9 %
RESIDUAL SUGAR
189.6 g/L
pH
2.95
ACIDITY
11.0 g/L
ORIGIN
South Africa
WINEMAKER
Andries Burger
VARIETY
Riesling
FINED USING
Isinglass
MALOLACTIC FERMENTATION
No
CLOSURE
Cork
BOTTLE SIZE
Half bottle
REGION
Elgin
VEGETARIAN
No
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.
Awards
IWC 2018 and 2019: Gold and ‘South African Sweet’ Trophy
Tim Atkins MW: 96 pts
Platter: 5*
Greg Sherwood MW: 96 pts
IWSC 2018: Gold Outstanding
DWWA 2018: Silver
Green credentials
A World Wide Fund for Nature (WWF) Conservation Champion and accredited Integrated Production of Wine (IPW) estate.
Contact us to discuss
... taut lovely focus of fruit and acidity, balanced elegantly by flavours of crème brûlée and pralines on the finish. Fresh and appetising with the ability to age further.
Decanter 2016Paul 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.
A very expressive nose, with apricot and pineapple aromas dominating. Soft cardamom pod fragrances and orange blossom are noticeable too. All these characteristics follow through onto the luscious, creamy palate which finishes clean.
Technical analysis
ALCOHOL
10.5 %
RESIDUAL SUGAR
137.7 g/L
pH
3.35
ACIDITY
8.1 g/L
ORIGIN
South Africa
WINEMAKER
Andries Burger
VARIETY
Riesling
HARVEST DATE
February 2014
FINED USING
Isinglass
SULPHUR
Total: 231 Free: 31
MALOLACTIC FERMENTATION
No
CLOSURE
Cork
BOTTLE SIZE
Half bottle
REGION
Elgin
Vintage conditions
Bunch sorting took place in the vineyard to eliminate any traces of sour rot rather than noble rot. Harvest took place from 8th to 11th of April, with grapes coming in at 34° Brix.
Vinification details
A second stage of sorting occurred at the cellar to ensure that no sour rot was 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.
Awards
IWC 2017: Gold and ‘Great Value Sweet Under £15’ Trophy
DWWA 2016: Platinum and Regional Trophy for ‘Best South African Sweet Wine under £15’
Tim Atkin MW: 95 pts
IWSC 2016: Gold
Platter: 4.5*
Green credentials
A World Wide Fund for Nature (WWF) Conservation Champion and accredited Integrated Production of Wine (IPW) estate.
Contact us to discuss