Paul Cluver Gewurztraminer 2016

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R754 for 6 bottles

R126 per bottle
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The nose is a surprising combination of rose petal, litchi, cucumber, summer melon and mango. It is deliciously fresh on the palate with a lovely lime and lemongrass finish.

The aromatics and residual sugar of this wine make it an ideal partner with spicy food. It does well with any dish containing coconut milk. It works well with white meat (fish and poultry), salads, vegetable dishes or simply on its own.

variety : Gewurztraminer | 100% Gewurztraminer
winemaker : Andries Burger
wine of origin : Elgin
analysis : alc : 13.38 % vol  rs : 10.3 g/l  pH : 3.16  ta : 6.6 g/l  
type : White  style : Off Dry  body : Light  taste : Fragrant  
pack : Bottle  size : 750ml  closure : Screwcap  

AWARDS

John Platter 2010 4.5 stars
Wine Spectator April 2009 88 Points
Gewurztraminer’13 – Top 100
Gewurztraminer’13 - John Platter 2015 – 4 stars
Gewurztraminer’13 - Tim Atkin – 92 points
Gewurztraminer’14 – Wine Advocate – 90 points

Jane MacQuitty, Times online, November 2009. 10 Best winter wines under £12. “Paul Cluver is one of the great wine producers in Elgin, just east of Cape Town, best known for their Teutonic-inspired, luscious, late-harvest stickies and gorgeous gewürztraminers.”

Michael Olivier likens it to “drinking spring rain at dawn...beautiful!”. August 2009.
in the vineyard : Currently there are 9 hectares planted to Gewurztraminer on the estate, which equates to 11% of the total plantings. The oldest vines were planted in 1987 and the youngest in 2009 and 2010. The soil is predominantly decomposed Bokkeveld Shale with underlying clay layers of varying depths. Vine orientation is East/West on the North east facing slopes and North west/South east on the West facing slopes. Height above sea level is between 280 and 360 meters.

in the cellar : 

After a period of skin contact, berries are pressed and juice settled before adding selected strains of yeast. Fermentation was controlled between 12 and 15 °Celsius to ensure an even but slow fermentation. Fermentation was stopped at the desired sugar levels, following which the wine was racked, stabilized and prepared for bottling.

 

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