Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2025 / 750ml | ≈ $10.04Original ZAR 165.00≈ €8.93 · £7.55 | cluver.com ↗ |
2025 Technical Specifications
Alcohol 13.3%
Residual Sugar 2 g/L
pH 3.31
Total Acidity 5.6 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties 100% Pinot Noir
Classification Wine of Origin Elgin
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 2-32 years
Fermentation Vessels Fermentation Tank, Oak Barrel, Wooden Vat
Natural Yeast Yes
Maceration 6 days
Oak Aging 12 months
Oak Types French
Barrel Size 5000 litre wooden vats
Closure Screwcap
Production Details For the Village Pinot Noir, vineyards which have not yet reached full maturity are selected, as young vineyards tend to show more varietal character. Clones 115, 113, 777 and PN5 are used. Extensive individual berry sorting was done by hand prior to destemming without crushing. The whole berries were transferred without pumping to the fermentation tanks, followed by cold maceration at 14°-16° Celsius for 6 days. After cold maceration, the fermentation started spontaneously with some batches inoculated with selected strains of Burgundian yeast to ensure complete fermentation. The skin cap was punched through by hand at least 2 times per day during fermentation. After the completion of the fermentation and pressing, the wine was transferred to older French oak barrels and 5,000 litre wooden vats for malolactic fermentation and maturation. The wine is matured in French oak for 12 months to add complexity and silkiness.
Tasting Notes
garnet colour, red fruit, sour cherry, bright freshness, savoury elements, distinctive Pinot noir varietal character, approachable, juicy
Food Pairing rosemary and mustard infused lamb, Asian style fish dishes, vegetarian lentil burgers
2024 Technical Specifications
Alcohol 13.0%
Residual Sugar 2.6 g/L
pH 3.3
Total Acidity 5.6 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Region Elgin
Soil Decomposed bokkeveld shale with underlying clay layers
Elevation 280.0 meters
Orientation North/South On Northeast And South Facing Slopes And Northwest/Southeast On The South Facing Slopes
Grape Clone 667, 777, 113, 115, PN5
Vine Age 1-31 years
Fermentation Vessels Fermentation Tanks, French Oak Barrels, Wooden Vats
Natural Yeast Yes
Maceration 5 days
Oak Aging 10 months
Oak Types French
Barrel Size 5000 litre wooden vats
Production Details For the Village Pinot noir, we select the vineyards which have not yet reach full maturity, young vineyards tend to show more varietal character which is what we want to express in this wine. Clones 115, 113, 777 and PN5 are used. Extensive individual berry sorting was done by hand prior to destemming without crushing. The whole berries were transferred without pumping to the fermentation tanks, which was followed by cold maceration at 12°-14° Celsius for 5-6 days. After cold maceration, the fermentation started spontaneously with some batches inoculated with selected strains of Burgundian yeast to ensure complete fermentation. The skin cap was punched through by hand at least 3 times per day during fermentation. After the completion of the fermentation and pressing the wine was transferred to older French oak barrels and 5,000 litre wooden vats for malolactic fermentation and maturation. The wine is matured in French oak for 10 months to add complexity and silkiness.
Tasting Notes
Nose: red fruits, ripe cherries
Palate: cherries, poached ripe plums
Food Pairing rosemary and mustard infused lamb, Asian style fish dishes, vegetarian lentil burgers
2023 Technical Specifications
Alcohol 13.0%
Residual Sugar 2.5 g/L
pH 3.38
Total Acidity 5.5 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Pinot Noir
Pinot Noir90%
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
Harvest Dates February 13 - March 13, 2023
Brix at Harvest 21.8°
Grape Clone 667, 777, 113, 115, PN5
Vine Age 3-33 years
Fermentation Vessels Oak Barrel, Wooden Vat, Stainless Steel
Natural Yeast Yes
Maceration 5 days
Oak Aging 9 months
Oak Types French
Production Details After a cold winter with good rainfall, fine growing conditions led to the 2023 harvest. Moderate day temperatures and cool nights were ideal for flavor development and retaining high natural acidities. Unseasonal rain in March presented challenging vineyard conditions. Precision vineyard management and logistical astuteness in the cellar ensured a healthy crop of optimal quality. The cool summer resulted in a late start to harvest, with Pinot noir picking commencing on February 13th and concluding on March 13th. Grapes were picked in the early morning and cooled overnight in cold storage to preserve freshness and health. Grapes were harvested between 21.8-23.4° Brix, with acidities between 6.2 and 7.8 g/l. For the Village Pinot noir, young vineyards are selected for their primary varietal character. Clones 115, 113, 777, and PN5 are used. Extensive individual berry-sorting was done by hand prior to destemming without crushing. Whole berries were transferred without pumping to fermentation tanks, followed by cold maceration at 12-14° Celsius for 5-6 days. Fermentation started spontaneously, with some batches inoculated with selected Burgundian yeast for sugar-to-alcohol conversion. The skin-cap was punched through by hand at least 3 times daily. After fermentation and pressing, the wine was transferred to older French oak barrels and 5,000 litre wooden vats for malolactic fermentation and maturation. A small portion remained in stainless steel for vivid freshness. The wine was matured for 9 months to add complexity and silkiness. After tasting and blending trials, the wine was blended, stabilized, and prepared for bottling. Production: 13,900 cases (x6). Release date: December 2023.
Tasting Notes
dark fruit, wild-brush, sour-cherry, cranberry, rose-petal
Food Pairing rosemary and mustard infused lamb, Asian style fish dishes, vegetarian lentil burgers
2022 Technical Specifications
Alcohol 13.43%
Residual Sugar 2.4 g/L
pH 3.36
Total Acidity 6 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Pinot Noir
Pinot Noir90%
Region Elgin
Soil Bokkeveld shale, Clay
Elevation 280.0 meters
Orientation North/South On Northeast, Northwest/Southeast On South Facing Slopes
Harvest Dates February 24 - March 22, 2022
Grape Clone 667, 777, 113, 115, PN5
Vine Age 2-32 years
Fermentation Vessels Fermentation Tanks, French Oak Barrels, 5000 Litre Wooden Vats
Natural Yeast Yes
Maceration 5 days
Oak Aging 9 months
Oak Types French
Barrel Size 5000 litre wooden vats
Production Details The growing season consisted of moderate day temperatures and cool night temperatures. Harvesting of Pinot noir started on February 24th and finished on March 22nd. Picking took place in the early hours of the morning and grapes were stored in cold storage overnight before processing. For the Village Pinot noir, vineyards that have not yet reached full maturity are selected, as young vineyards tend to show more varietal character. Extensive individual berry sorting was done by hand prior to destemming without crushing. Whole berries were transferred without pumping to fermentation tanks, followed by cold maceration at 12°-14° Celsius for 5-6 days. After cold maceration, fermentation started spontaneously with some batches inoculated with selected strains of Burgundian yeast. The skin cap was punched through by hand at least 3 times per day during fermentation. After completion of fermentation and pressing, the wine was transferred to older French oak barrels and 5,000 litre wooden vats for malolactic fermentation and maturation. The wine is matured in French oak for 9 months to add complexity and silkiness. Production: 11,400 cases (x6). Release date: April 14, 2023.
Tasting Notes
red fruits, ripe cherries, poached ripe plums, soft edges
Food Pairing rosemary and mustard infused lamb, Asian style fish dishes, vegetarian lentil burgers
2021 Technical Specifications
Alcohol 13.3%
Residual Sugar 2.8 g/L
pH 3.3
Total Acidity 6.2 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Pinot Noir
Pinot Noir100%
Region Elgin
Soil Bokkeveld shale, Clay
Elevation 280.0 meters
Orientation North/South On Northeast And South Facing Slopes, Northwest/Southeast On The South Facing Slopes
Harvest Dates February 22 - March 16, 2021
Grape Clone 667, 777, 113, 115, PN5
Vine Age 1-31 years
Fermentation Vessels Fermentation Tank, Oak Barrel, Wooden Vat
Natural Yeast Yes
Maceration 5 days
Oak Aging 10 months
Oak Types French
Barrel Size 5000 litre wooden vats
Production Details The growing season consisted of moderate day temperatures and cool night temperatures. Harvesting of Pinot noir started on February 22nd and finished on March 16th. Grapes were picked in the early hours of the morning and stored in cold storage overnight. Extensive individual berry sorting was done by hand prior to destemming without crushing. Whole berries were transferred without pumping to fermentation tanks. Cold maceration at 12°-14° Celsius for 5-6 days. Fermentation started spontaneously with some batches inoculated using selected strains of Burgundian yeast. The skin cap was punched through by hand at least 3 times per day. After fermentation and pressing, the wine was transferred to older French oak barrels and 5,000 litre wooden vats for malolactic fermentation and maturation. The wine is matured in French oak for 10 months. Production: 13,600 cases (x6).
Tasting Notes
Nose: red fruits, ripe cherries
Palate: cherries, poached ripe plums
Food Pairing rosemary and mustard infused lamb, Asian style fish dishes, vegetarian lentil burgers
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