Paul Cluver

Sauvignon Blanc

Avg. 0 - 0 Ratings Rate this
standard courier: 3 working days

pc_sb_18

R 110

Ready to ship   available 60 +

2018


Cultivar:

92% Sauvignon blanc, 8% Semillon

Country:

South Africa

Rating:

There are currently no ratings available.

Specifications:

13.50% alc vol Sugar g/l: 3.0
Type: White Wine Cellaring Potential: 5 yrs
Origin: Elgin Appellation: Elgin

Tasting Notes:

The colour is clear and bright, with a hint of green. The nose is clean and fresh with expressive granadilla, grape fruit, gooseberry and black currant characteristics. These flavours follow through onto the palate which has a lovely creamy texture – the result of extended lees contact and the higher Semillon portion.

Blackcurrant
Blackcurrant

Gooseberry
Gooseberry

Grape Fruit
Grape Fruit

Passion Fruit
Passion Fruit

14.8 hectares are under Sauvignon blanc, which equates to 20% of the total plantings of Paul Cluver Wines. Vines range in age from 14 to 25 years. The first plantings were in 1993, the latest in 2004. We have a diversity of clones planted (316, 317, 242, 159, 11 and 215) to provide us with a range of characteristic flavours including tropical fruit, fig and citrus notes. The soil is predominantly Bokkeveld shale. Slopes are of various aspects but mostly South and South East facing. Vineyards range in height from 280m to 480m above sea level.

Weather conditions leading to the 2018 harvest was a dry season but not warm, we have quite a big diurnal difference due to our altitude, thus the evenings was cool and days moderate during harvest. Due to the dry summer, harvesting was early, starting on the 13th of February and finishing the 13th of March. Picking of the grapes took place in the early hours of the morning– starting at 3 in the morning to ensure the grapes are cool. Grapes came in at sugars of 21-23 ° Brix, with acidities between 6.4and 8.9 g/l.

The Semillon component was fermented in a combination of stainless steel tanks, 3nd and 4th fill French oak barrels and a 2600 l Oak vat.

The aim is elegance, balance and expression of terroir. Vintage conditions and the quality of the grapes dictate decisions made in the cellar - there are no fixed rules or recipes that are followed. Dry ice is used abundantly. Skin contact prior to fermentation is done to extract flavor and reduce acidity – duration varies. Pressing is always gentle. Only free run juice is fermented. Different yeast strains were tried out this year and the lees stirring regime increased adding richness to the mid-palate. Total time on fine lees was four months.

Food pairing

The ideal wine aperitif but best enjoyed with food. Refreshing summer time wine, it pairs well with salads and lighter meats. Richer seafood and cheese platters make it work through autumn and winter.

Vegetables Soft Cheese Seafood Hard Cheese
 BEST sellers 

Reviews

0 Ratings

To rate this wine, please login

Top Comments

Paul Cluver News

Sign-up to receive our Newsletter.