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Paul Cluver Wines

Showing a lot more weight and intensity than most commercial Sauvignon Blancs...

Tim Atkin MW

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23% of the total plantings of Paul Cluver Wines are planted to Sauvignon Blanc, with vines ranging in age from 5 to 16 years.

The colour is clear and bright. The nose is fresh and clean with expressive flavour characteristics of tropical fruits. These flavours follow through onto the palate that also offers notes of grapefruit, gooseberries, and gives a lovely freshness which lingers after every sip. 90% Sauvignon Blanc.

Technical analysis

ALCOHOL

13.5 %

RESIDUAL SUGAR

2.0 g/L

pH

3.18

ACIDITY

6.7 g/L

ORIGIN

South Africa

WINEMAKER

Andries Burger

VARIETY

Sauvignon Blanc

MALOLACTIC FERMENTATION

No

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. A good volume of rain fell in October 2019 and January 2020 which benefited the vineyards greatly. Harvesting of Cluver’s 2020 Sauvignon Blanc grapes started a week later compared to 2019, with the first grapes being harvested on 19th February and the last on 13th March. Picking of the grapes took place in the early hours of the morning, ensure the grapes arrive at a cool temperature at the cellar. Grapes were harvested between 20.7-24° Brix, with acidities between 7.2 and 8.5 g/l.

Vinification details

Paul Cluver’s aim when making Sauvignon Blanc, is for elegance, balance and an expression of terroir. There are no fixed rules or recipes that are followed as vintage conditions and the quality of the grapes dictate decisions made in the cellar. Dry ice is used abundantly and pressing is always gentle. Total time on fine lees was five months.

Awards

Tim Atkin MW: 91 pts
IWC: Silver

Green credentials

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

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Quintessential cool-climate styling.

Platter

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23% of the total plantings of Paul Cluver Wines are planted to Sauvignon Blanc, with vines ranging in age from 5 to 16 years.

The colour is clear and bright. The nose is fresh and clean with characteristics of passion fruit and grapefruit that follow through onto the palate. 96.7% Sauvignon Blanc; 3.3% Semillon.

Technical analysis

ALCOHOL

13.9 %

RESIDUAL SUGAR

2.0 g/L

pH

3.19

ACIDITY

6.8 g/L

ORIGIN

South Africa

WINEMAKER

Andries Burger

VARIETY

Sauvignon Blanc

HARVEST DATE

February 2019

MALOLACTIC FERMENTATION

No

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Elgin

VEGETARIAN

Yes

VEGAN

Yes

Vintage conditions

The weather conditions leading to the 2019 harvest were dry but not warm, with the usual diurnal difference due to the estate’s altitude, thus the evenings was cool and days moderate during harvest. Due to the dry summer, harvesting of Sauvignon Blanc grapes was early, starting on 7th February and receiving the last grapes on 1st March. Picking of the grapes took place in the early hours of the morning, starting at 3.00am to ensure the grapes were cool. Grapes came in at sugars of 21-23° Brix, with acidities between 6.5 and 8.6 g/l.

Vinification details

Cluver’s aim for their Sauvignon Blanc is elegance, balance and expression of terroir. Vintage conditions and the quality of the grapes dictate decisions made in the cellar – there are no fixed rules or recipes that are followed. Dry ice is used abundantly. Pressing is always gentle and free run juice only is fermented. Total time on fine lees was three months. The Semillon component was fermented in a combination of stainless steel tanks, 3rd- and 4th-fill French oak barrels and a 2600L oak vat.

Awards

Platter: 4.5*
Tim Atkin MW: 91 pts
DWWA: 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

Download full size images

23% of the total plantings of Paul Cluver Wines are planted to Sauvignon Blanc, with vines ranging in age from 5 to 16 years.

The colour is clear and bright. The nose is fresh and clean with expressive flavour characteristics of passion fruit, grapefruit, gooseberry and blackcurrant. These flavours follow through onto the palate which has a lovely creamy, yet elegant, texture – the result of extended lees contact and the portion of Semillon. 92% Sauvignon Blanc, 8% Semillon

Technical analysis

ALCOHOL

13.5 %

RESIDUAL SUGAR

3.0 g/L

pH

3.27

ACIDITY

6.8 g/L

ORIGIN

South Africa

WINEMAKER

Anné van Heerden

VARIETY

Sauvignon Blanc/Semillon

HARVEST DATE

February 2018

FINED USING

Isinglass

MALOLACTIC FERMENTATION

No

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Elgin

VEGETARIAN

No

VEGAN

No

Vintage conditions

The weather conditions leading to the 2017 harvest were very dry but not warm, with the usual diurnal difference due to the estate’s altitude, thus the evenings was cool and days moderate during harvest. Due to the dry summer, harvesting was early, starting on 13th February and finishing 13th March. Picking of the grapes took place in the early hours of the morning, starting at 3.00am, to ensure the grapes were cool. Grapes came in at sugars of 21-23° Brix, with acidities between 6.4 and 8.9 g/l.

Vinification details

Cluver’s aim for their Sauvignon Blanc is elegance, balance and expression of terroir. Vintage conditions and the quality of the grapes dictate decisions made in the cellar – there are no fixed rules or recipes that are followed. Dry ice is used abundantly. Skin contact prior to fermentation is done to extract flavour and reduce acidity and pressing is always gentle. Only free run juice is fermented. Different yeast strains were tried out this year and the lees stirring regime increased adding richness to the mid-palate. Total time on fine lees was fivemonths. The Semillon component was fermented in a combination of stainless steel tanks, 3rd- and 4th-fill French oak barrels and a 2600L oak vat.

Awards

IWC: Silver
DWWA: 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

This is one of the best Sauvignons I’ve tasted from Paul Cluver.

Tim Atkin MW

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23% of the total plantings of Paul Cluver Wines are planted to Sauvignon Blanc, with vines ranging in age from 5 to 16 years.

The colour is clear and bright, with a hint of green. The nose is clean and fresh with expressive granadilla, grapefruit, gooseberry and blackcurrant characteristics. These flavours follow through onto the palate which has a lovely creamy texture; the result of extended lees contact and the higher Semillon portion. 88% Sauvignon Blanc, 12% Semillon.

Technical analysis

ALCOHOL

13.5 %

RESIDUAL SUGAR

4.2 g/L

pH

3.28

ACIDITY

6.8 g/L

ORIGIN

South Africa

WINEMAKER

Anné van Heerden

VARIETY

Sauvignon Blanc/Semillon

HARVEST DATE

February 2017

FINED USING

Isinglass

MALOLACTIC FERMENTATION

No

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Elgin

Vintage conditions

The weather conditions leading to the 2017 harvest were very dry but not warm, with the usual diurnal difference due to the estate’s altitude, thus the evenings was cool and days moderate during harvest. Due to the dry summer, harvesting was quite early, starting on 10th February and finishing on 15th March. Picking of the grapes took place at night, starting at 10pm, to ensure the grapes were cool and helping with logistical management at the cellar. Grapes came in at sugars of 21-23° Brix, with acidities between 6.5 and 8.8 g/l.

Vinification details

Cluver’s aim for their Sauvignon Blanc is elegance, balance and expression of terroir. Vintage conditions and the quality of the grapes dictate decisions made in the cellar – there are no fixed rules or recipes that are followed. Dry ice is used abundantly. Skin contact prior to fermentation is done to extract flavour and reduce acidity and pressing is always gentle. Only free run juice is fermented. Different yeast strains were tried out this year and the lees stirring regime increased adding richness to the mid-palate. Total time on fine lees was five months. The Semillon component was fermented in a combination of stainless steel tanks, 3rd and 4th fill French oak barrels and a 2600L oak vat.

Awards

Tim Atkin MW: 91 pts Platter: 4.5* IWC 2018: Silver DWWA 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

... has a clean and fresh bouquet with apple blossom and kiwi fruit aromas, subtle at first but unfolding nicely with time. This is a worthy follow up to the 2015.

Neal Martin, eRobertParker.com

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23% of the total plantings of Paul Cluver Wines are planted to Sauvignon Blanc, with vines ranging in age from 5 to 16 years.

The colour is clear and bright, with a hint of green. The nose is clean and fresh with expressive granadilla, grapefruit, gooseberry and blackcurrant characteristics. These flavours follow through onto the palate which has a lovely creamy texture – the result of extended lees contact and the higher Semillon portion.

Technical analysis

ALCOHOL

13.0 %

RESIDUAL SUGAR

3.8 g/L

pH

3.21

ACIDITY

6.5 g/L

ORIGIN

South Africa

WINEMAKER

Andries Burger

VARIETY

Sauvignon Blanc/Semillon

HARVEST DATE

February 2016

FINED USING

Isinglass

MALOLACTIC FERMENTATION

No

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Elgin

Vintage conditions

2015 was a very dry season but not warm, with some of the coolest night temperatures of the past eight years. Due to the dry summer, harvesting was quite early, starting on 5th of February and finishing 24th of February, the earliest ever. Picking of the grapes took place at night, starting at ten o’clock in the evening to ensure the grapes were cool, this also helped with logistical management at the cellar! Grapes came in at sugars of 21-23° Brix, with acidities between 6.5 and 8.8 g/l.

Vinification details

Cluver’s aim for their Sauvignon Blanc is elegance, balance and expression of terroir. Vintage conditions and the quality of the grapes dictate decisions made in the cellar – there are no fixed rules or recipes that are followed. Dry ice is used abundantly. Skin contact prior to fermentation is done to extract flavour and reduce acidity and pressing is always gentle. Only free run juice is fermented. Different yeast strains were tried out this year and the lees stirring regime increased adding richness to the mid-palate. Total time on fine lees was five months. The Semillon component was fermented in a combination of stainless steel tanks, 3rd and 4th fill French oak barrels and a 2600L oak vat.

Awards

eRobertParker.com: 91 pts DWWA 2017: Silver IWSC 2017: 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

...fresh and crisp with good depth, a fine line of acidity, lovely pear and citrus notes vying for attention on the finish. Here's a great Elgin Savvy!

eRobertParker.com

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23% of the total plantings of Paul Cluver Wines are planted to Sauvignon Blanc, with vines ranging in age from 5 to 16 years.

The colour is clear and bright, with a hint of green. The nose is clean and fresh with expressive grapefruit, gooseberry and blackcurrant characteristics. These flavours follow through onto the palate which has a lovely creamy texture – the result of extended lees contact and the higher Semillon portion (10%).

Technical analysis

ALCOHOL

13.4 %

RESIDUAL SUGAR

3.0 g/L

pH

3.27

ACIDITY

6.9 g/L

ORIGIN

South Africa

WINEMAKER

Andries Burger

VARIETY

Sauvignon Blanc/Semillon

HARVEST DATE

February 2015

BOTTLED DATE

July 2015

FINED USING

Isinglass

SULPHUR

Total: 124 Free: 36

MALOLACTIC FERMENTATION

No

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Elgin

Vintage conditions

2015 was very dry season but not warm, with some of the coolest night temperatures of the previous eight years. Due to the dry summer, harvesting was quite early, starting on the 5th of February and finishing the 24th of February, earliest ever. Picking of the grapes took place at night – starting at ten o’clock in the evening to ensure the grapes were cool. Grapes came in at sugars of 21-23 ° Brix, with acidities between 6.5 and 8.8 g/l.

Vinification details

Cluver’s aim for their Sauvignon Blanc is elegance, balance and expression of terroir. Vintage conditions and the quality of the grapes dictate decisions made in the cellar – there are no fixed rules or recipes that are followed. Dry ice is used abundantly. Skin contact prior to fermentation is done to extract flavour and reduce acidity and pressing is always gentle. Only free run juice is fermented. Different yeast strains were tried out this year and the lees stirring regime increased adding richness to the mid-palate. Total time on fine lees was five months. The Semillon component was fermented in a combination of stainless steel tanks, 3rd and 4th fill French oak barrels and a 2600L oak vat.

Awards

eRobertParker.com: 91 pts
Decanter 2016: Silver
IWC 2016: Silver
IWSC 2016: Silver
Tim Atkin MW: 90 pts

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