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Paul Cluver Wines

... spicy apple, peach, and citrus flavours and a long apricot finish.

DWWA 2021

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A new blend from Paul Cluver, sitting between their Dry and Close Encounters which are no longer produced.

The colour is pale, with a green apple tint. The nose is expressive with fresh green apple and citrus blossom notes, while the palate is delicate with elegantly clean and zesty lime notes. There is a great interplay between the naturally retained residual sugar and acidity. The mineral core, which is linked to the shale rich soils in which the vines grow, gives the wine structure and a lingering after taste.

Technical analysis

ALCOHOL

12.4 %

RESIDUAL SUGAR

16.4 g/L

pH

2.90

ACIDITY

7.4 g/L

ORIGIN

South Africa

VARIETY

Riesling

HARVEST DATE

February 2020

MALOLACTIC FERMENTATION

No

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Elgin

VEGETARIAN

Yes

VEGAN

Yes

Vintage conditions

Weather conditions leading to the 2020 harvest were dry but not war. Cluver experience quite a big diurnal difference due to their altitude, thus the evenings were cool and days moderate during harvest. Harvesting of the Riesling grapes was from 20th February until 4th March.

Vinification details

In addition to vineyard sorting, a second stage of bunch and berry sorting occurred at the cellar to eliminate all traces of rot. After the grapes were pressed and the juice settled, the juice was fermented using selected yeast cultures. Grapes from different block on the estate were fermented separately and 30% of the wine was fermented in large 2500L oval oak vats. Fermentation was stopped on a portion of the wine which was blended back later to give the wine its natural sweetness. The rest of the wine was fermented dry and left on the fine lees to help add complexity to the wine. The wine was blended and stabilised in preparation for bottling.

Awards

DWWA & IWC: Silver
Tim Atkin MW: 92 pts

Green credentials

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

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The Cluvers have reduced their Riesling range in recent year, but this halbtrocken style with 19 grams of sugar and refreshing carbon dioxide is still one of the best in the Cape.

Tim Atkin MW

Download full size images

A new blend from Paul Cluver, sitting between their Dry and Close Encounters which are no longer produced.

The colour is pale, with a green apple tint. The nose is expressive with fresh green apple and citrus blossom notes, while the palate is delicate with elegantly clean and zesty lime notes. There is a great interplay between the naturally retained residual sugar and acidity. The mineral core, which is linked to the shale rich soils in which the vines grow, gives the wine structure and a lingering after taste.

Technical analysis

ALCOHOL

12.5 %

RESIDUAL SUGAR

19.6 g/L

pH

3.04

ACIDITY

7.9 g/L

ORIGIN

South Africa

WINEMAKER

Andries Burger

VARIETY

Riesling

HARVEST DATE

February 2018

MALOLACTIC FERMENTATION

No

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Elgin

VEGETARIAN

Yes

VEGAN

Yes

Vintage conditions

Weather conditions leading to the 2018 harvest was a dry season but not warm, with the usual diurnal difference (due to the altitude) between cool evenings and moderate days during harvest. Harvesting of the Riesling grapes was from 27th February to 15th March.

Vinification details

In addition to vineyard sorting, a second stage of bunch and berry sorting occurred at the cellar to eliminate all traces of rot. With limited skin contact prior to fermentation, pressing is always gentle and only free run juice is fermented. After settling, the juice was fermented using a selected yeast culture. Fermentation was stopped on some of the wine, generally the batches with the highest acidity. The wines with lower sugar levels were left on the lees to add a creamy texture to the wine. The wine was then blended, stabilised and prepared for bottling. 32% was fermented in large 2500L oval oak vats.

Awards

Tim Atkin MW: 93 pts
Platter: 4.5*
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

Zesty, leesy and floral, with some spritz, notes of citrus and stone fruit and crunchy, refreshing acidity.

Tim Atkin MW

Download full size images

A new blend from Paul Cluver, sitting between their Dry and Close Encounters which are no longer produced.

The colour is pale, with a green apple tint. The nose shows fresh green apple, apple blossom, beeswax and fynbos honey notes, while the palate is crisp and clean – lemon sorbet-like. There is a great interplay between the naturally retained residual sugar and the acidity. The mineral core, which is linked to the shale rich soils in which the vines grow, gives the wine structure and a lingering after taste.

Technical analysis

ALCOHOL

10.8 %

RESIDUAL SUGAR

18.4 g/L

pH

2.99

ACIDITY

8.1 g/L

ORIGIN

South Africa

WINEMAKER

Andries Burger

VARIETY

Riesling

HARVEST DATE

February 2017

FINED USING

Isinglass

MALOLACTIC FERMENTATION

No

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Elgin

VEGETARIAN

No

VEGAN

No

Vintage conditions

Weather conditions leading to the 2017 harvest were very dry but not warm, with the usual diurnal difference (due to the altitude) between cool evenings and moderate days during harvest. The dry summer meant that harvesting was quite early, starting on 10th February and finishing 15th March. Picking of the grapes took place at night – starting at 10 in the evening to ensure the grapes were cool.

Vinification details

In addition to vineyard sorting, a second stage of bunch and berry sorting occurred at the cellar to eliminate all traces of rot. With limited skin contact prior to fermentation, pressing is always gentle and only free run juice is fermented. After settling, the juice was fermented using a selected yeast culture. Fermentation was stopped on some of the wine, generally the batches with the highest acidity. The wines with lower sugar levels were left on the lees to add a creamy texture to the wine. The wine was then blended, stabilised and prepared for bottling. 25% was fermented in large 2500L oval oak vats.

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