Technical Analysis
This is Paul Cluver's entry level Pinot Noir, so named to replicate the village classification in Burgundy.
Tasting note
Beautiful aromas of red fruits intermingle with roasted spices, followed by a delicious palate of cherries and poached ripe plums. A medium-bodied wine with soft edges. Crafted to drink and be enjoyed now.
Vintage conditions
The valley has a significant diurnal difference due to the altitude, thus the evenings were cool and days moderate during harvest. Harvesting of the Pinot Noir started on 4 February and finished on 28 February. Picking took place in the early hours of the morning and the grapes were kept in cold storage overnight to ensure optimal quality.
Vinification details
Cluver select vineyards which have not yet reached full maturity, as younger vines tend to show more varietal character. Extensive individual berry sorting was done by hand prior to destemming without crushing. The whole berries were transferred without pumping to the fermentation tanks, which was followed by cold maceration at 12-14°C for 5-6 days. After cold maceration, fermentation started spontaneously, with some baths inoculated with selected strains of Burgundian yeast to ensure completion. The skin cap was punched through by hand at least 2 times per day. After fermentation and pressing, the wine was transferred to older French oak barrels and 5000 litre wooden vats for malolactic fermentation and maturation. The wine was partially matured in French oak for 10 months to add complexity and silkiness.
Technical Analysis
This is Paul Cluver's entry level Pinot Noir, so named to replicate the village classification in Burgundy.
Tasting note
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.
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.
Technical Analysis
This is Paul Cluver's entry level Pinot Noir, so named to replicate the village classification in Burgundy.
Tasting note
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.
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.
Technical Analysis
This is Paul Cluver's entry level Pinot Noir, so named to replicate the village classification in Burgundy.
Tasting note
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.
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
Technical Analysis
This is Paul Cluver's entry level Pinot Noir, so named to replicate the village classification in Burgundy.
Tasting note
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.
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.
