Paul Cluver Sauvignon Blanc 2017

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R766 for 6 bottles

R128 per bottle
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The colour is clear and bright, with a hint of green. The nose is clean and fresh with expressive granadilla, grape fruit, gooseberry and black currant characteristics. These flavours follow through onto the palate which has a lovely creamy texture – the result of extended lees contact and the higher Semillon portion.


variety : Sauvignon Blanc | 88% Sauvignon Blanc, 12% Semillon
winemaker : Andries Burger
wine of origin : Elgin
analysis : alc : 13.5 % vol  rs : 4.2 g/l  pH : 3.28  ta : 6.8 g/l  
type : White  style : Dry  taste : Fruity   organic
pack : Bottle  size : 750ml  closure : Screwcap  

AWARDS
SB’13 – John Platter 2015 – 4 stars
SB’13 – Tim Atkin – 90 points
SB’13 – Decanter International Trophy
SB’14 – Wine Advocate – 90 points
SB’14 Sakura Awards Japan Diamond Trophy
SB’14 - Sakura Awards Japan –Best wine for Asian Foods “Sushi”, Best Cost Performance Wine, Best wine for U30 year olds
in the vineyard : 15.3 hectares are under Sauvignon blanc, which equates to 23% of the total plantings of Paul Cluver Wines. Vines range in age from 5 to 16 years. The first plantings were in 1993, the latest in 2004. French and New Zealand clones have been planted (316, 317, 242, 159, 11 and 215) providing a range of characteristic flavours including tropical fruit, fig and green pepper. The soil is predominantly Bokkeveld shale. Slopes are of various aspects but mostly South and South East facing. Vineyards range in height from 280m to 480m above sea level.

in the cellar : The aim is elegance, balance and expression of terroir. Vintage conditions and the quality of the grapes dictate decisions made in the cellar - there are no fixed rules or recipes that are followed. Dry ice is used abundantly.br /br /Skin contact prior to fermentation is done to extract flavor and reduce acidity – duration varies. Pressing is always gentle. Only free run juice is fermented. Different yeast strains were tried out this year and the lees stirring regime increased adding richness to the mid-palate. Total time on fine lees was five months. The Semillon component was fermented in a combination of stainless steel tanks, 3nd and 4th fill French oak barrels and a 2600 l Oak vat. br /

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