Super sophisticated luminous pinot noir with toasty bramble and savoury notes.

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SKU: 00474 Categories: ,


Super sophisticated, luminous pinot noir packed full of juicy, ripe red berries and succulent blackcurrants and blueberry. Finishing off smartly with blueberry french toast and classic Pinot savoury notes.

GRAPE Pinot Noir CLOSURE Screw cap

DRY    *________|________|________|________|     SWEET

LIGHT  |________*________|________|________|     FULL BODIED

NO OAK  |________|________|________*________|    OAKY

Additional information

Paul Cluver Estate

The Cluver family bought the De Rust farm in 1896 to provide summer grazing for their livestock. In the mid 1900s it became a renowned apple-producing area and was subsequently identified as an ideal cool climate wine region. This in turn led to the establishment of the Paul Cluver wine estate, the first winery in Elgin, founded in 1986. Recognised 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 2000+ hectare holistic farming business called ‘De Rust Estate’, which includes the vineyards and cellar, apple and pear orchards, a Hereford stud and eco-tourism activities, including amphitheatre concerts on the farm. Forming part of the UNESCO world heritage site, the Kogelberg Biosphere, half of the estate has been set aside for conservation into perpetuity.


Vintage conditions
Picking of the grapes took place in the early hours of the morning starting at 3am to ensure the grapes are cool. Harvesting started 9th February and continued until 16th March. Grapes came in at sugars of between 21-23° Brix. Fortunately Cluver experience very cool night temperatures in Elgin, which help the grapes retain freshness.

Vinification details
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°C for 6-8 days. The fermentation was allowed to start naturally and then after 3-4 days, some tanks were inoculated with selected strains of Burgundian yeast to ensure a complete fermentation. Where strong, clean, wild ferments were present, fermentation was allowed to continue. During the fermentation, the skin cap was punched through by hand twice 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 took place on the lees for 12 months. After tasting and blending trials, the wine was racked (displaced using Nitrogen gas rather than pumping), assembled and prepared for bottling.


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