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Paul Cluver Wines

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Currently there are 22 hectares planted to Pinot Noir on the estate, 27.6% of the total plantings. Only Burgundian clones are used for this cuvée.

This wine has a lovely luminosity. The colour is bright crimson and the nose has delicate earthy aromas combined with red and dark berry flavours. On the palate these characteristics follow through, combining with interesting savoury notes and just a touch of oak on the finish.

Technical analysis

ALCOHOL

13.5 %

RESIDUAL SUGAR

2.3 g/L

pH

3.35

ACIDITY

5.9 g/L

ORIGIN

South Africa

WINEMAKER

Andries Burger

VARIETY

Pinot Noir

HARVEST DATE

February 2019

TIME IN OAK

12 months

MALOLACTIC FERMENTATION

Yes

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Elgin

VEGETARIAN

Yes

VEGAN

Yes

Vintage conditions

Picking of the grapes took place in the early hours of the morning starting at 3am to ensure the grapes are cool. Harvesting started 9th February and continued until 16th March. Grapes came in at sugars of between 21-23° Brix. Fortunately Cluver experience very cool night temperatures in Elgin, which help the grapes retain freshness.

Vinification details

Burgundian clones 667, 113, 115 and 777 are used. Extensive individual berry sorting was done by hand prior to crushing. This was followed by cold maceration at 12-14°C for 6-8 days. The fermentation was allowed to start naturally and then after 3-4 days, some tanks were inoculated with selected strains of Burgundian yeast to ensure a complete fermentation. Where strong, clean, wild ferments were present, fermentation was allowed to continue. During the fermentation, the skin cap was punched through by hand twice per day. After fermentation, the wine was transferred to French oak barrels where malolactic fermentation took place (27% new wood, the rest 2nd, 3rd and 4th fill). Maturation took place on the lees for 12 months. After tasting and blending trials, the wine was racked (displaced using Nitrogen gas rather than pumping), assembled and prepared for bottling.

Awards

Tim Atkin MW: 93 pts
IWC: Gold
DWWA: Silver

Green credentials

A World Wide Fund for Nature (WWF) Conservation Champion and accredited Integrated Production of Wine (IPW) estate.

 

 

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... [a] delightful mid-range Pinot Noir from Elgin’s leading exponent of the grape.

Tim Atkin MW

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Currently there are 22 hectares planted to Pinot Noir on the estate, 27.6% of the total plantings. Only Burgundian clones are used for this cuvée.

This wine has a lovely luminosity – the colour is bright crimson. The nose has delicate earthy aromas combined with red and dark berry flavours which follow through to the palate where they combine with interesting savoury notes and just a touch of oak on the finish.

Technical analysis

ALCOHOL

13.8 %

RESIDUAL SUGAR

2.6 g/L

pH

3.49

ACIDITY

5.3 g/L

ORIGIN

South Africa

WINEMAKER

Andries Burger

VARIETY

Pinot Noir

TIME IN OAK

11 months

MALOLACTIC FERMENTATION

Yes

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Elgin

VEGETARIAN

Yes

VEGAN

Yes

Vintage conditions

Harvesting of Pinot Noir started on 10th February and continued until 8th March, with an average yield of 6 tons per hectare. After a dry winter the summer leading to the 2017 harvest will be remembered as one of the driest in the Western Cape. Fortunately, very cool night temperatures in Elgin helped the grapes retain freshness.

Vinification details

Extensive individual berry sorting was done by hand prior to crushing. This was followed by cold maceration at 12°- 14°C for 6-8 days. The fermentation was allowed to start naturally, with some tanks then inoculated with selected strains of Burgundian yeast after 3-4 days to ensure a complete fermentation. During fermentation, the skin cap was punched through by hand twice a day. The wine was then transferred to French oak barrels where malolactic fermentation took place (32% new wood, the rest 2nd, 3rd and 4th fill.) Maturation in oak was for 11 months, on the lees for the full period. After tasting and blending trials, the wine was racked (displaced using nitrogen gas rather than pumping), assembled and prepared for bottling.

Awards

Tim Atkin MW: 93 pts
DWWA: Silver
IWC: Silver

Green credentials

A World Wide Fund for Nature (WWF) Conservation Champion and accredited Integrated Production of Wine (IPW) estate.

 

Have a trade enquiry?
Contact us to discuss

A classy red with a Burgundian touch.

Tim Atkin MW

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Currently there are 22 hectares planted to Pinot Noir on the estate, 27.6% of the total plantings. Only Burgundian clones are used for this cuvée.

This wine has a lovely luminosity – the colour is bright crimson. The nose has delicate earthy aromas combined with red and dark berry flavours which follow through to the palate where they combine with interesting savoury notes and just a touch of oak on the finish.

Technical analysis

ALCOHOL

13.7 %

RESIDUAL SUGAR

2.0 g/L

pH

3.52

ACIDITY

5.2 g/L

ORIGIN

South Africa

WINEMAKER

Andries Burger

VARIETY

Pinot Noir

HARVEST DATE

February 2016

TIME IN OAK

11 months

MALOLACTIC FERMENTATION

Yes

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Elgin

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. Fortunately cool night temperatures in Elgin help the grapes retain freshness. Harvest of Pinot Noir started on 1st February with picking completed on 3rd March.

Vinification details

Extensive individual berry sorting was done by hand prior to crushing. This was followed by cold maceration at 12°- 14°C for 6-8 days. The fermentation was allowed to start naturally, with some tanks then inoculated with selected strains of Burgundian yeast after 3-4 days to ensure a complete fermentation. During the fermentation, the skin cap was punched through by hand twice a day. The wine was then transferred to French oak barrels where malolactic fermentation took place (18% new wood, the rest 2nd, 3rd and 4th fill). Maturation in oak was for 11 months, on the lees for the full period. After tasting and blending trials, the wine was racked (displaced using nitrogen gas rather than pumping), assembled and prepared for bottling.

Awards

Tim Atkin MW: 93 pts
IWC 2018: Silver
IWSC 2018: Silver

Green credentials

A World Wide Fund for Nature (WWF) Conservation Champion and accredited Integrated Production of Wine (IPW) estate.

Have a trade enquiry?
Contact us to discuss

Plenty of colour, whole berry sweetness, minerally bite and good underlying structure.

Tim Atkin MW

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Currently there are 22 hectares planted to Pinot Noir on the estate, 27.6% of the total plantings. Only Burgundian clones are used for this cuvée.

This wine has a lovely luminosity – the colour is bright plum skin. The nose has delicate earthy almond aromas combined with cranberry, pomegranate and raspberries. On the palate these characteristics follow through combining with interesting seaweed and umami savoury flavours.

Technical analysis

ALCOHOL

13.9 %

RESIDUAL SUGAR

2.2 g/L

pH

3.53

ACIDITY

5.0 g/L

ORIGIN

South Africa

WINEMAKER

Andries Burger

VARIETY

Pinot Noir

HARVEST DATE

February 2014

TIME IN OAK

11 months

SULPHUR

Total: 88 Free: 31

MALOLACTIC FERMENTATION

Yes

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Elgin

Vintage conditions

Harvesting started on 18th February and continued until 12th March. The average yield was seven tons per hectare. The grapes were harvested at night, coming into the cellar at temperatures of 15°C and at sugars of 22.2° – 23.8° Brix.

Vinification details

Extensive individual berry sorting was done by hand prior to crushing. This was followed by cold maceration at 12°- 14°C for 5-8 days. The fermentation was allowed to start naturally. 80% was then inoculated with selected strains of Burgundian yeast, while the rest was left to continue naturally. During the fermentation, the skin cap was punched through by hand 2+ times per day. The wine was transferred to French oak barrels where malolactic fermentation took place (15% new wood, the rest 2nd, 3rd and 4th fill). Maturation in oak was for 11 months, on the lees for the full period. After tasting and blending trials, the wine was racked (displaced using Nitrogen gas rather than pumping), assembled and prepared for bottling.

Awards

Tim Atkin MW: 92 pts
DWWA 2016: Silver
IWSC 2016: Silver
Platter: 4*

Green credentials

A World Wide Fund for Nature (WWF) Conservation Champion and accredited Integrated Production of Wine (IPW) estate.

Have a trade enquiry?
Contact us to discuss