Paul Cluver - 'Estate' Pinot Noir, Elgin - 2018 (750ml)

Wine Composition

100% Pinot Noir

Winemakers Comments

Awards

Tim Atkin | 93 points

Decanter  World Wine Awards | 90 points

Technical Analysis

Alcohol Percentage

13.5 %

TA

5.9 g/l

pH

3.35

RS

2.3 g/l

Vineyards/Vintage

Only Burgundian clones (667, 113,115 and 777) are used. Extensive individual berry sorting was done by hand prior to crushing. This was followed by cold maceration at 12°- 14° Celsius for 6-8 days. The fermentation was allowed to start naturally and was then some tanks were inoculated with selected strains of Burgundian yeast after 3 – 4 days to ensure a complete fermentation. Where we experienced strong clean wild ferments, it was allowed to continue. During the fermentation, the skin cap was punched through by hand 2 times per day. After fermentation, the wine was transferred to French oak barrels where malolactic fermentation took place. (27% new wood, the rest 2nd, 3rd and 4th fill.) Maturation in oak was for 12 months, on the lees for the full period. After tasting and blending trials, the wine was racked (displaced using Nitrogen gas rather than pumping), assembled and prepared for bottling. Cellar Techniques

Winemaker

Name - Andries Burger

Winery

This family-owned, family-run wine business is located in the cool-climate Elgin Valley, approximately 70km south-east of Cape Town. The property has been in the ownership of the Cluver Family since 1896. Recognized as pioneers of wine in the area, the focus is on producing elegant wines that are expressive of the terroir.
The wine business forms part of a larger holistic farming business called ‘De Rust Estate'. In addition to the vineyards and cellar, there are apple and pear orchards, a Hereford stud and eco-tourism activities, including amphitheater concerts, on the farm. This 2000+ hectare estate forms part of the UNESCO world heritage site, the Kogelberg Biosphere. Half of the estate has been set aside for conservation into perpetuity.