Paul Cluver Pinot Noir Elgin RSA

This wine is a typical example of a classic Chardonnay, the nose is bursting with aromas of citrus, floral tones, hints of ripe peaches, oak and a lovely toasty nuttiness. The palate is gentle and complex with a combination of ripe fruit, citrus and mineral flavours with hints of oak in the background. The aftertaste is long, elegant and lingering. (6 x 75 cl)

Only the best quality grapes in two different blocks of Gewurztraminer vineyards are used for making the Paul Cluver Gewurztraminer. In the cellar we do not follow a recipe as decisions are made on an ongoing base to ensure that we make the best possible wine in each vintage. This wine has typical litchi flavours with rose petals and honeysuckle on the nose, which carries through to the palate. The mouth feel is rich but not overpowering; it is a more elegant style of wine with a lovely aftertaste and clean finish. (6 x 75 cl)

South Easterly winds often blow cool moist air and many times rain into the Elgin/Grabouw valley. This cool moist weather results into the development of botrytis. Every year we have some botrytis in the Riesling vineyard. This not only allows us to make some great dessert wine, but also adds complexity to our Riesling. This wine shows typical varietal flavours, lots of spice and floral tones is very austere and has the typical Riesling nervousness. The palate is elegant and rich with a long lingering after taste carried by the great acidity of the wine, typical for the varietal. (6 x 75 cl)

The wine is a great reflection not only of our terrior but also of the vintage, there is slightly more green pepper, green figs on the nose with gooseberries and granadilla also coming through. The palate is full, rich, packed with flavour and with a mineral character at the end. The aftertaste is long and lingering. This wine can be enjoyed with salads, seafood or on its own. (6 x 75 cl)

Due to the cool climate in Elgin the Cabernet Sauvignon is planted on a Northwest-facing slope, we also used the early ripening 163 clone and the rootstock also enhances earlier ripening. All this is done to ensure that we will get optimal ripeness even in our cooler climate. This wine shows typical Cabernet Sauvignon flavours, lots of blackberry and blackcurrant fruit on the nose and a well-integrated toastiness from the oak. The palate is very complex with hints of cedar wood and nuts with a well-structured body, packed with fruit and the after taste is long and lingering. (6 x 75 cl)

Bright Salmon pink in colour. Scents of ripe strawberry and dark cherries on the nose. A deliciously harmonious wine with sugar and acid in perfect balance. Crisp and refreshing on the finish. The grapes were given a limited amount of skin contact time to ensure just the right amount of colour extraction. The grapes were gently pressed, the juice settled and thereafter racked to the fermentation tank. The wine was fermented with a selected yeast strain, stabilized and bottled. (12 x 75 cl)

Beautiful aromas of guava, gooseberry and ripe tropical fruit explode on the nose which follows through to a rich palate with great balance and elegance. The Chenin blanc, Semillon and Sauvignon blanc grapes were harvested individually each at their optimum ripeness levels. No skin contact was given to the Chenin blanc or Semillon. The Sauvignon blanc was left on the skins for a limited time, to extract some more flavour. The juice were settled over two days and fermented with a selected yeast strain known for producing lots of tropical fruit flavours. After fermentation the wine was blended, stabilised and bottled. (12 x 75 cl)

A multi-faceted wine with hints of chocolate, violets and ripe raspberry. The palate is packed with soft, juicy dark and red berry fruit and tannins provide a long, lingering finish. Grapes were harvested from 5 year old vineyards at optimum ripeness. Two to three times a day, prior to fermentation the skins were plunged. Once fermentation commenced the must was gently pumped over once or twice a day to keep the fermentation cake moist. After alcoholic fermentation the wine was racked to 3rd and 4th fill barrels for malo-lactic fermentation in barrel. The wine was racked every 4 to 5 months, and then fined with egg white to ensure there is no harsh tannin. After maturing in barrel for 12 (12 x 75 cl)

Like a dark forest full and rich with wild dark berries, this wine is intensely scented with cedar wood, wet tobacco, chocolate and finishes with a soft, spicy edge. In making this wine a more gentle approach was followed to ensure we did not extract too much tannin during fermentation. After alcoholic fermentation the wine was racked to 3rd and 4th fill barrels for malo-lactic fermentation in barrels. (12 x 75 cl)