limited stock Paul Cluver

Dry Encounter Riesling

standard courier: 3 working days

Sold by: Paul Cluver

R 110

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750 ml (Standard)

2015


Cultivar:

100% Riesling

Country:

South Africa

Rating:

90 Points - Robert Parker 92 Points - Tim Atkin

Specifications:

12.46% alc vol Sugar g/l: 8.7
Type: White Wine Cellaring Potential: 3 to 5 years
Origin: Elgin Appellation: Elgin

Tasting Notes:

The colour is pale, with a beautiful green apple tint. The nose shows ripe green apple, apple blossom, beeswax and fynbos honey notes. The palate is crisp and clean – lemon sorbet-like however has some more palate weight than one normally would expect. There is a great interplay between the naturally retained residual sugar and the 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, astounds. It is the reason for the wine structure and the lingering after taste. Perfect hot weather wine – very refreshing.

Lemon Sorbet
Lemon Sorbet

Apple Blossom
Apple Blossom

Beeswax
Beeswax

Mineral
Mineral

This wine combines site and barrel selection. It is the ultimate expression of the estate’s terroir - the culmination of dedication to the practice of viticulture and wine making.

2015 was very dry season but not warm, we experienced some of the coolest night temperatures of the past 8 years. Harvesting of grapes took place at night – starting at Ten O’clock in the evening. Due to the dry summer, harvesting was quite early, starting on the 18th of February and finishing the 2nd of March.

In addition to vineyard sorting, a second stage of bunch and berry sorting occurs at the cellar to eliminate all traces of rot. Skin contact prior to fermentation is done to extract flavour and reduce acidity – duration varies, this year we left the grapes on the skins for 6 – 8 hrs. Pressing is always gentle. Only free run juice is fermented. After settling, the juice is fermented using a selected yeast culture. Fermentation is stopped on some of the wine, generally the batches with the highest acidity. The wine with lower sugar levels is left on the lees this adds a creamy texture to the wine. The wine is then blended, stabilized and prepared for bottling.

Food pairing

Gorgonzola and roasted sweet potato salad with honey dressing. Pan fried prawns with paprika, toasted sesame and yoghurt dressing. Roast pork chops with pomegranate and coriander salsa.

Hard Cheese Pork Vegetables Seafood
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