Estate Pinot Noir

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 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.

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.