Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2024 / 750ml | ≈ $21.79Original ZAR 360.00≈ €19.55 · £16.32 | cluver.com ↗ |
2024 Technical Specifications
Alcohol 13.5%
Residual Sugar 2.5 g/L
pH 3.38
Total Acidity 5.4 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Pinot Noir
Pinot Noir100%
Region Elgin
Soil Decomposed bokkeveld shale, Clay
Elevation 280.0 meters
Orientation North/South On Northeast And South Facing Slopes, Northwest/Southeast On The South Facing Slopes
Grape Clone 667, 777, 113, 115, PN5
Vine Age 3 to 34 years
Fermentation Vessels Wooden Vat, Oak Barrel
Natural Yeast Yes
Maceration 6 days
Oak Aging 12 months
Oak Details 19% First Fill New Oak
First Fill New Oak19%
Second Fill Oak25%
Third Fill Oak56%
Oak Types French
Vegan Yes
Vegetarian Yes
Production Details Grapes are sorted in the vineyard and again at the winery before destemming. The whole berries are gravity-fed to 3.5ton wooden vats where a cold-soak is completed over 6 days at temperatures of between 14° and 16°C. The fermentation was allowed to start naturally and after five days the wine was inoculated with selected strains of Burgundian yeast to ensure a complete fermentation. During the fermentation, the skin cap was punched through by hand twice a day. After fermentation and pressing, the wine is transferred to French oak barrels for malolactic fermentation and maturation. (19% new, 25% 2nd and the balance 3rd. fill.) Maturation in oak was for 12 months. After tasting and blending trials, the wine was racked (displaced using Nitrogen gas rather than pumping), assembled and prepared for bottling.
Tasting Notes
delicate earthy aromas, red berry flavours, dark berry flavours, savoury notes, chalky tannins, long lingering finish
Food Pairing game fish, game birds, venison, grilled beef, strong cheese, hard cheese
2023 Technical Specifications
Alcohol 13.49%
Residual Sugar 3.4 g/L
pH 3.35
Total Acidity 5.9 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Pinot Noir
Pinot Noir100%
Region Elgin
Soil Decomposed bokkeveld shale
Elevation 280.0 meters
Orientation North/South On Northeast And South-Facing Slopes, Northwest/Southeast On South-Facing Slopes
Grape Clone 667, 777, 113, 115, PN5
Vine Age 2-33 years old, planted between 1990 and 2021
Natural Yeast Yes
Maceration 6 days
Oak Aging 12 months
Oak Details 16% First Fill New Oak
First Fill New Oak16%
Second Fill Oak24%
Oak Types French
Vegan Yes
Vegetarian Yes
Production Details Berries were hand-sorted before crushing, followed by cold maceration at 12°-14°C for 6-8 days. Fermentation began naturally, then inoculated with Burgundian yeast after five days. The skin cap was hand-punched twice daily. Post-fermentation, the wine was transferred to French oak barrels (16% new, 24% second fill, the rest third and fourth fill) for malolactic fermentation and 12 months of maturation. After tasting and blending trials, the wine was racked using nitrogen gas, assembled, and prepared for bottling.
Tasting Notes
bright crimson color, delicate earthy aromas, red berry flavors, dark berry flavors, savory hints, touch of oak, long, lingering finish
Food Pairing game fish, game birds, venison, grilled beef, strong, hard cheese
2022 Technical Specifications
Alcohol 13.43%
Residual Sugar 3.1 g/L
pH 3.29
Total Acidity 6.4 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties 100% Pinot Noir
Region Elgin
Soil Predominantly decomposed bokkeveld shale with underlying clay layers of varying depths
Orientation North/South On Northeast- And South-Facing Slopes; Northwest/Southeast On South-Facing Slopes
Harvest Dates 24 February–22 March 2022
Vine Age 1–32 years; oldest vines planted in 1990 and youngest blocks in 2021
Pressing Method Pressed After Fermentation; Individual Berries Were Hand-Sorted Before Crushing
Natural Yeast Yes
Oak Types French oak
Production Details Early-morning fruit was held overnight in cold storage. Burgundian clones 667, 113, 115 and 777 were used. Individual berries were hand-sorted, cold-macerated at 12–14°C, and fermented with twice-daily manual punch-downs. Fermentation started naturally and was inoculated with selected Burgundian yeast after 4–5 days. Following barrel maturation, the wine was racked using nitrogen gas rather than pumping. Production was 2,457 six-bottle cases; release date was August 2023.
Tasting Notes Bright crimson; delicate earthy aromas; red and dark berry flavours; savoury notes; touch of oak; long lingering finish
Food Pairing Game fish, game birds, venison, grilled beef, and strong hard cheese
Sources: cluver.com ↗ · Compare this vintage
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