Paul Cluver Chardonnay 2011

Name: Paul Cluver Chardonnay 2011
Brand: Paul Cluver
SKU: 31994

100% natural fermentation - no added yeast. 9 months matured in French oak barrels. Citrus fruit and crispness is retained - wood perfectly integrated on palate.

Fish, poultry, pork and game bird dishes work well with this wine. It works particularly well with creamy pastas and salmon dishes. The good acidity and balance between wood and fruit keeps the wine from being overly rich and consequently great without food too.

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variety : Chardonnay [ 100% Chardonnay ]

winery : Paul Cluver Family Wine Estate

winemaker : Andries Burger

wine of origin : Elgin

analysis : alc : 13.7 % vol rs : 2.0 g/l pH : 3.47 ta : 6.7 g/l va : 0.47 g/l so2 : 101 mg/l fso2 : 35 mg/l

type : White style : Dry body : Medium taste : Mineral wooded

pack : Bottle closure : Screwcap

AWARDS

Recent Paul Cluver Chardonnay accolades and recognition
Nominated for 5 Stars John Platter 2011
Old Mutual Miele Trophy Winner 2010 and 2011. Also Best White Wine and International Judges Trophy.
Five Nations Winner of Chardonnay Trophy.
Stephen Tanzer describes our Chardonnay as "Creamy in texture, the finish really saturates the mouth with sexy oak tones and subtle notes of melon".

in the vineyard : Currently there are 15.32 hectares planted to Chardonnay on the estate, which equates to 18.7% of the total plantings. Clones include 175, 270, 95 and 548. The first vines were planted in 1987 and the youngest blocks in 2004. Vines range in age from 5 to 23 years. The soil is predominantly decomposed Bokkeveld Shale with underlying clay layers of varying depths. Vine orientation is East/West on the South east facing slopes and North/South on the South- South West facing slopes. Height above sea level ranges from 280 to 350 meters.

in the cellar : This wine was 100% wild fermented in a selection of French oak barrels. (40% new, the rest 2nd; 3rd and 4th fill.) Lees stirring and barrel rolling was implemented, but to a much lesser degree than previous years. The wine remained on the lees for a total of nine months without any Sulphur addition. Limited malolactic fermentation occurred (less than 15%), all without inoculation. After tasting and blending trials, the wine was assembled from the best barrels, stabilised and prepared for bottling.

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