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Paul Cluver Wines

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This is Paul Cluver's entry level Pinot Noir, so named to replicate the village classification in Burgundy.

Aromas of red fruits intermingle with roasted spices followed by an elegant palate of poached ripe plums resulting in medium-bodied wine with soft edges.

Technical analysis

ALCOHOL

13.2 %

RESIDUAL SUGAR

2.5 g/L

pH

3.37

ACIDITY

5.6 g/L

ORIGIN

South Africa

WINEMAKER

Andries Burger

VARIETY

Pinot Noir

HARVEST DATE

February 2019

FINED USING

Fyneo

TIME IN OAK

9 months

MALOLACTIC FERMENTATION

Yes

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Elgin

VEGETARIAN

Yes

VEGAN

Yes

Vintage conditions

Weather conditions leading to the 2019 harvest were dry. The valley where the estate is based has quite a big diurnal difference due to the altitude, thus the evenings were cool and days moderate during harvest. Due to the dry summer, harvesting was early, starting on 11th February and finishing on 6th March. Picking of the grapes took place from 3am in the morning to ensure the grapes were cool.

Vinification details

For this wine, clones 115 113 777 and PN 5 are used. Extensive individual berry sorting was done by hand prior to crushing, which was followed by cold maceration at 12-14°C for two to three days. After cold maceration, the different batches were inoculated with selected strains of Burgundian yeast and the skin cap was punched through by hand 1-2 times per day during fermentation. The wine was transferred to French oak barrels, stainless steel tanks and 5000 litre wooden vats for the completion of malolactic fermentation. The wine was partially matured in French oak for 9 months to add complexity and silkiness.

Green credentials

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

 

 

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Contact us to discuss

Download full size images

This is Paul Cluver's entry level Pinot Noir, so named to replicate the village classification in Burgundy.

Aromas of red fruits intermingle with roasted spices. Poached ripe plums are evident on the silky palate - this is medium bodied wine with soft edges.

Technical analysis

ALCOHOL

13.3 %

RESIDUAL SUGAR

2.3 g/L

pH

3.30

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

Vinification details

Extensive individual berry sorting was done by hand prior to crushing. This was followed by cold maceration at 12°- 14° celsius for 4-5 days. The fermentation was allowed to start naturally, with 70% 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 2-3 times per day. The wine was transferred to French oak barrels, stainless steel tanks and 5000 litre wooden vats where malolactic fermentation took place. The wine is partially matured in French oak for 12 months to add complexity and silkiness. After tasting and blending trials, the wine was racked and prepared for bottling.

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

This is Paul Cluver's entry level Pinot Noir, so named to replicate the village classification in Burgundy.

Aromas of red fruits intermingle with roasted spices. Poached ripe plums are evident on the silky palate - this is medium bodied wine with soft edges.

Technical analysis

ALCOHOL

13.8 %

RESIDUAL SUGAR

2.3 g/L

pH

3.46

ACIDITY

5.5 g/L

ORIGIN

South Africa

WINEMAKER

Andries Burger

VARIETY

Pinot Noir

HARVEST DATE

February 2017

TIME IN OAK

11 months (portion of blend)

MALOLACTIC FERMENTATION

Yes

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Elgin

VEGETARIAN

Yes

VEGAN

Yes

Vintage conditions

Harvesting 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, Cluver experience very cool night temperatures in Elgin which 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° celsius for 4-5 days. The fermentation was allowed to start naturally, with 80% 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 2-3 times per day. The wine was transferred to French oak barrels, stainless steel tanks and 5000 litre wooden vats where malolactic fermentation took place. The wine is partially matured in French oak for 11 months to add complexity and silkiness. After tasting and blending trials, the wine was racked and prepared for bottling.

Awards

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

Download full size images

This is Paul Cluver's entry level Pinot Noir, so named to replicate the village classification in Burgundy.

Beautiful aromas of red fruits intermingle with roasted spices. The elegant, silky palate is delicious, with flavours of poached ripe plums resulting in a medium-bodied wine with soft edges.

Technical analysis

ALCOHOL

13.4 %

RESIDUAL SUGAR

1.9 g/L

pH

3.46

ACIDITY

5.7 g/L

ORIGIN

South Africa

WINEMAKER

Andries Burger

VARIETY

Pinot Noir

HARVEST DATE

February 2016

TIME IN OAK

11 months (portion of blend)

MALOLACTIC FERMENTATION

Yes

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Elgin

Vintage conditions

Harvesting started 28th January and continued until 4th March, with an average yield of 7 tons per hectare. 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 Wines. Fortunately the very cool night temperatures experienced 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° celsius for 4-5 days. The fermentation was allowed to start naturally, with  80% 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 2-3 times per day. The wine was transferred to French oak barrels, stainless steel tanks and 5000 litre wooden vats where malolactic fermentation took place. The wine is partially matured in French oak for 11 months to add complexity and silkiness. After tasting and blending trials, the wine was racked and prepared for bottling.

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

This is Paul Cluver's entry level Pinot Noir, so named to replicate the village classification in Burgundy.

Beautiful aromas of red fruits intermingle with roasted spices. The elegant, silky palate is delicious, with flavours of poached ripe plums resulting in a medium-bodied wine with soft edges.

Technical analysis

ALCOHOL

13.5 %

RESIDUAL SUGAR

2.5 g/L

pH

3.59

ACIDITY

5.0 g/L

ORIGIN

South Africa

WINEMAKER

Andries Burger

VARIETY

Pinot Noir

HARVEST DATE

February 2013

TIME IN OAK

3 months

MALOLACTIC FERMENTATION

Yes

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Elgin

Vintage conditions

Harvesting started on 26th February and continued until 5th March, with an average yield of 5.4 tons per hectare. The grapes were harvested in the early morning and came into the cellar at temperatures of 20-21° Celsius and at sugars of 22.5° – 23.5° Brix.

Vinification details

Extensive individual berry sorting was done by hand prior to crushing. This was followed by cold maceration at 12°- 14° Celsius for 4-5 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 or pumped over 2-3 times per day. The wine was transferred to French oak barrels and stainless steel tanks where malolactic fermentation took place. The wine is partially matured in French oak for 3 months to add complexity and silkiness. After tasting and blending trials, the wine was racked and prepared for bottling.

Awards

IWC 2015: Silver
DWWA 2015: 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