Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2024 / 750ml | ≈ $21.91Original ZAR 360.00≈ €19.49 · £16.47 | cluver.com ↗ |
2023 Technical Specifications
Alcohol 13.28%
Residual Sugar 1.9 g/L
pH 3.44
Total Acidity 7.2 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Elgin
Soil Decomposed bokkeveld shale with underlying clay layers
Elevation 352.0 meters
Orientation East, Southeast, South-Southwest
Estate Grown Yes
Grape Clone 9, 76, 95, 96, 175, 270, 548, 1066
Fermentation Vessels Oak Barrel
Pressing Method Whole Bunch Pressed
Natural Yeast Yes
Indigenous Yeast Yes
Oak Aging 9 months
Lees Aging 9 months
Oak Details 33% First Fill New Oak
First Fill New Oak33%
Second Fill Oak28%
Third Fill Oak39%
Oak Types French oak
Production Details Grapes whole-bunch pressed, settled naturally overnight without settling agents. Wild fermentation in French oak barrels. Wine remained on lees for nine months without any sulphur addition. Assembled from best barrels after tasting and blending trials.
2022 Technical Specifications
Alcohol 12.95%
Residual Sugar 2.3 g/L
pH 3.14
Total Acidity 7.2 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Elgin
Soil Decomposed bokkeveld shale with underlying clay at varying depths
Elevation 320.0 meters
Orientation East, South East And South-South West Facing Slopes
Estate Grown Yes
Grape Clone 9, 76, 95, 96, 175, 270, 548, 1066
Vine Age 5–35 years
Fermentation Vessels French Oak Barrels
Pressing Method Whole-Bunch Pressed
Natural Yeast Yes
Indigenous Yeast Yes
Oak Aging 9 months
Lees Aging 9 months
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Second Fill Oak30%
Third Fill Oak45%
Oak Types French oak
Production Details Grapes were whole-bunch pressed, settled naturally overnight without settling agents before the juice was transferred to French oak barrels for fermentation. This wine was wild fermented in a selection of French oak barrels (25% new, 30% 2nd, and the rest 3rd and 4th fill). Wine remained on the lees for a total of nine months without any Sulphur addition. After tasting and blending trials, the wine was assembled from the best barrels, stabilised, and prepared for bottling.
Tasting Notes Citrus, ripe orange, winter melon, lightly toasted brioche, tangerine, citrus blossom, vanilla pod, slight salinity, fine fresh acidity
Food Pairing Fish, poultry, pork, game birds, creamy pasta, salmon and mussel soup; also suitable without food
2021 Technical Specifications
Alcohol 12.87%
Residual Sugar 2.2 g/L
pH 3.34
Total Acidity 7.3 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Elgin
Soil Decomposed bokkeveld shale with underlying clay at varying depths
Elevation 320.0 meters
Orientation East, South East And South-South West Facing Slopes
Harvest Dates 15 Feb 2021 to 30 Mar 2021
Estate Grown Yes
Grape Clone 9, 76, 95, 96, 175, 270, 548, 1066
Fermentation Vessels French Oak Barrels
Pressing Method Whole Bunch Pressed
Natural Yeast Yes
Indigenous Yeast Yes
Oak Aging 9 months
Lees Aging 9 months
Oak Details 26% First Fill New Oak
First Fill New Oak26%
Second Fill Oak26%
Third Fill Oak48%
Oak Types French oak
Production Details Grapes were whole bunch pressed, settled naturally overnight without settling agents before the juice was transferred to French oak barrels for fermentation. This wine was wild fermented in a selection of French oak barrels (26% new, 26% 2nd, and the rest 3rd and 4th fill). Minimal lees stirring was done to ensure brightness and energy in the wine. The wine remained on the lees for nine months. After tasting and blending trials, the wine was blended from barrel, stabilised, and prepared for bottling. Harvesting started on the 15th of February, with the last grapes harvested the 30th of March. Grapes were harvested between 21-23.5° Brix.
2020 Technical Specifications
Alcohol 12.79%
Residual Sugar 2 g/L
pH 3.19
Total Acidity 6.9 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Elgin
Soil Decomposed bokkeveld shale with underlying clay layers of varying depths
Elevation 280.0 meters
Orientation East, South East And South/South West Facing Slopes
Estate Grown Yes
Grape Clone 76, 95, 175, 270, 548, 1066
Fermentation Vessels French Oak Barrels
Pressing Method Whole Bunch Pressed
Natural Yeast Yes
Indigenous Yeast Yes
Oak Aging 9 months
Lees Aging 9 months
Oak Details 35% First Fill New Oak
First Fill New Oak35%
Third Fill Oak65%
Oak Types French oak
Production Details Grapes were whole bunch pressed, and settled naturally overnight without settling agents, before the juice was transferred to French oak barrels for fermentation. The wine was 100% wild fermented in a selection of French oak barrels (35% new, with the remainder in 2nd, 3rd and 4th fill). It remained on the lees, with stirring, for 9 months without any sulphur addition. After tasting and blending trials, the wine was assembled from the best barrels, stabilised and prepared for bottling.
2019 Technical Specifications
Alcohol 13.2%
Residual Sugar 2 g/L
pH 3.26
Total Acidity 6.6 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Elgin
Soil Decomposed bokkeveld shale with underlying clay layers of varying depths
Elevation 280.0 meters
Orientation East, Southeast Facing And South-Southwest Facing Slopes
Harvest Dates 6 Feb 2019 to 8 Mar 2019
Estate Grown Yes
Grape Clone 76, 95, 175, 270, 548, 1066
Fermentation Vessels French Oak Barrels
Pressing Method Whole Bunch Pressed
Natural Yeast Yes
Indigenous Yeast Yes
Oak Aging 9 months
Lees Aging 9 months
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Second Fill Oak36%
Third Fill Oak44%
Oak Types French oak
Production Details Grapes were whole bunch pressed, settled naturally overnight without settling agents before the juice was transferred to French oak barrels for fermentation (20% new, 36% 2nd fill and the rest 3rd and 4th fill). To retain freshness in the Chardonnay occasional lees stirring was done, the wine remained on the lees for a total of nine months without any sulphur addition. After tasting and blending trials, the wine was assembled from the best barrels, stabilised, and prepared for bottling. Harvesting started on the 6th of February and finished the 8th of March. Picking took place in the early hours of the morning and stored in cold storage overnight to ensure optimal quality.
2018 Technical Specifications
Alcohol 13.69%
Residual Sugar 1.9 g/L
pH 3.35
Total Acidity 6.5 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Elgin
Soil Decomposed bokkeveld shale with underlying clay layers of varying depths
Elevation 280.0 meters
Orientation East, South East And South/South West Facing Slopes
Estate Grown Yes
Grape Clone 76, 95, 175, 270, 548, 1066
Fermentation Vessels French Oak Barrels
Pressing Method Whole Bunch Pressed
Natural Yeast Yes
Indigenous Yeast Yes
Malolactic Fermentation 38%
Oak Aging 9 months
Lees Aging 9 months
Oak Details 33% First Fill New Oak
First Fill New Oak33%
Third Fill Oak67%
Oak Types French oak
Production Details 100% wild fermented in a selection of French oak barrels (33% new, with the remainder in 2nd, 3rd and 4th fill). It remained on the lees, with stirring, for 9 months without any sulphur addition. 38% went through malolactic fermentation, all without inoculation, to further ensure freshness and acidity. After tasting and blending trials, the wine was assembled from the best barrels, stabilised and prepared for bottling.
2016 Technical Specifications
Alcohol 13.8%
Residual Sugar 2.23 g/L
pH 3.24
Total Acidity 7.04 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Elgin
Soil Decomposed bokkeveld shale with underlying clay layers of varying depths
Elevation 280.0 meters
Orientation South East Facing Slopes And South-South West Facing Slopes
Harvest Dates 16 Feb 2016 to 11 Mar 2016
Estate Grown Yes
Grape Clone 76, 95, 175, 270, 548, 1066
Fermentation Vessels French Oak Barrels
Pressing Method Whole Bunch Pressed
Natural Yeast Yes
Indigenous Yeast Yes
Malolactic Fermentation 15%
Oak Aging 9 months
Lees Aging 9 months
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Third Fill Oak80%
Oak Types French oak
Production Details This wine was 100% wild fermented in a selection of French oak barrels (20% new, the rest 2nd, 3rd and 4th fill). Lees stirring was done to a much lesser degree than previous years to retain freshness. The wine remained on the lees for a total of nine months without any Sulphur addition. Only 15% of the wine went through malolactic fermentation, all without inoculation, further ensuring freshness and acidity. After tasting and blending trials, the wine was assembled from the best barrels, stabilised and prepared for bottling. Harvesting started on the 16th of February and finished the 11th of March.
Producer Information
Website
Address
N2, Kromco Turn off, De Rust Estate, Grabouw, 7160, South Africa
Phone
+27 (0)21 844 0605
Email
Owner
Paul Clüver (Managing Director), Clüver Family
Cellarmaster
Andries Burger