Technical Analysis
An ever evolving style from Paul Cluver, bringing newer and vibrant variations of the classic grape variety
Tasting note
The wine is pale in colour, with a beautiful green tint. This is an expressive wine with a melody of fresh fruit and citrus blossom notes. The palate is delicate with elegantly clean and zesty lime notes with great textural feel of the mid palate. There is a great interplay between the naturally retained residual sugar and acidity. Generally regarded as restrained, it displays typical Riesling ‘nervousness’. The mineral core, which is linked to the shale rich soils in which the vines grow, adds great complexity, structure, and the lingering after taste.
Vintage conditions
After a cold winter with good rainfall, Elgin experienced great growing conditions leading to the 2022 harvest. There is quite a big diurnal difference due to the altitude, thus the evenings were cool and days moderate during harvest. The Riesling grapes were harvested from the 8th till the 10th of March, with the grapes being between 20.2-21.5 ° Brix
Vinification details
In addition to vineyard sorting, a second stage of bunch and berry sorting occurs at the cellar to
eliminate all traces of rot. After the grapes are pressed and the juice settled, the juice is fermented using selected yeast cultures. Grapes from different blocks on the estate are fermented separately and 15% of the wine is fermented in large 2500L oval oak vats. Fermentation is stopped on a portion of the wine, which is blended back later to give the wine its natural sweetness. The rest of the wine is fermented dry and left on the fine lees which helps add complexity to the wine. The wine is blended and stabilized in preparation for bottling.
Technical Analysis
An ever evolving style from Paul Cluver, bringing newer and vibrant variations of the classic grape variety
Tasting note
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.
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.
Technical Analysis
An ever evolving style from Paul Cluver, bringing newer and vibrant variations of the classic grape variety
Tasting note
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.
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
Technical Analysis
An ever evolving style from Paul Cluver, bringing newer and vibrant variations of the classic grape variety
Tasting note
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.
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
