Name: PAUL CLUVER VILLAGE RIESLING 2024
SKU: 00256
Availability: InStock

Description

Austere and floral with spice and masses of lime fruit. The addition of juice from grapes affected by Botrytis adds complexity and intensity to the wine. Yum-my!

GRAPE	Riesling	CLOSURE	Screw cap
REGION	Elgin	VEGETARIAN	Yes
VINTAGE	2024	VEGAN	Yes
ABV	12%	ORGANIC	No

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.

Production

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.