limited stock Paul Cluver

Estate Pinot Noir

standard courier: 3 working days

pc_epn_17

Sold by: Paul Cluver

R 275

Ready to ship   available2 60 +

750 ml (Standard)

2017


Cultivar:

100% Pinot Noir

Country:

South Africa

Rating:

90 Points - Decanter 93 Points - Tim Atkin

Specifications:

13.80% alc vol Sugar g/l: 2.6
Type: Red Wine Cellaring Potential: 10 yrs
Origin: Elgin Appellation: Elgin

Tasting Notes:

This wine has a lovely luminosity – the colour is bright crimson. The nose has delicate earthy aromas combined with red and dark berry flavours. On the palate these characteristics follow through combining with interesting savoury notes and just a touch of oak on the finish.

Red Cherry
Red Cherry

Blackberry
Blackberry

Earthiness
Earthiness

Oak
Oak

Currently there are 22.9 hectares planted to Pinot noir on the estate, which equates to 30% of the total plantings. Clones include 667, 777, 113, 115 and PN5. The first vines were planted in 1989 and the youngest blocks in 2015. Vines range in age from 2 to 28 years. The soil is predominantly decomposed Bokkeveld Shale with underlying clay layers of varying depths. Vine orientation is North/South on North east and South facing slopes and North west/South east on the South facing slopes. Height above sea level ranges from 280 to 400 meters.

After a dry winter the summer leading to the 2017 harvest will be remembers as one of the driest in the Western Cape, it was also the earliest harvest we experience here at Paul Cluver Wines.

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. (32% new wood, the rest 2nd, 3rd and 4th fill.) Maturation in oak was for 11 months, on the lees for the full period.

Food pairing

The natural acidity makes it a perfect partner with a diversity of dishes. Game fish, game birds and venison work very well, as does grilled beef and strong, hard cheese. Vegan friendly.

Game Birds Hard Cheese Game Fish Venison
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