A medley of Burgundian clones [...] supply the raw material for this serious Pinot Noir,
Tim Atkin MW
Pinot Noir, Paul Cluver
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 bright crimson. 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 and a long lingering finish.
Technical analysis
ALCOHOL
13.0 %
RESIDUAL SUGAR
2.1 g/L
pH
3.36
ACIDITY
6.5 g/L
ORIGIN
South Africa
WINEMAKER
Andries Burger
VARIETY
Pinot Noir
TIME IN OAK
12 months
MALOLACTIC FERMENTATION
Yes
CLOSURE
Screw top
BOTTLE SIZE
75cl
REGION
Elgin
VEGETARIAN
Yes
VEGAN
Yes
Vintage conditions
The growing season of the vines, prior and during to the 2020 harvest, consisted of moderate day temperatures and cool night temperatures which was ideal for the development of quality grapes. The area was fortunate to receive more than average rain in October 2019 and January 2020 which benefited the vineyards greatly. Harvesting of the Pinot noir started on 4th of February and finishing 28th of February 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
Only 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° Celsius for 6-8 days. The fermentation was allowed to start naturally, and then inoculated with selected strains of Burgundian yeast after 4-5 days to ensure a complete fermentation. During the fermentation, the skin cap was punched through by hand 2 times per day. After fermentation and pressing, the wine was transferred to French oak barrels for malolactic fermentation and maturation. (22% new, the rest 2nd, 3rd, and 4th fill.) Maturation in oak was for 12 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.
Contact us to discuss
Pinot Noir, Paul Cluver
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
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.
Contact us to discuss
... [a] delightful mid-range Pinot Noir from Elgin’s leading exponent of the grape.
Tim Atkin MW
Pinot Noir, Paul Cluver
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.
Contact us to discuss
Pinot Noir, Paul Cluver
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
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.
Contact us to discuss
Plenty of colour, whole berry sweetness, minerally bite and good underlying structure.
Tim Atkin MW
Pinot Noir, Paul Cluver
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
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.
Contact us to discuss