Close Encounter Riesling

Quite a versatile wine and a welcome alternative for the Sauvignon blanc- and Chardonnay- weary palates. Works well with spicy food and is great with sushi. Carpaccio and beef tartar are interesting partners too.

2016 was very dry season but not warm, with very cool night temperatures. 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 flavor and reduce acidity – duration varies. This year it was for 8 hours. Pressing is always gentle. Only free run juice is fermented. After settling, the juice is fermented. This particular Riesling was made using a yeast strain known for slow, cool fermentation. Fermentation was stopped at the desired sugar level after which the wine was racked, stabilized and prepared for bottling.

Paul Cluver Wines is a family owned and family run winery focused on producing world class wines that reflect the uniqueness of the cool-climate Elgin terroir. The family is proud to have pioneered the Elgin appellation and for being a leader in sustainable farming.