in the vineyard : Pinot noir is most probably the most difficult red wine to make, wherever you are in the world, winemakers that make Pinot noir usually have a passion for Pinot noir. At Paul Cluver Estate Wines we are not only passionate about Pinot noir but also about winemaking.
Aspect: Southeast, Southwest and Northeast.
Hectares: 15
Planting date: 1989 to 1992
Clone: PN 113 and PN5
Rootstock: 101-14 Mgt and Richter 99
Planting width: 2.5m by 1.0m
Average production over 3 years:6 tons/ha
in the cellar : The Paul Cluver Pinot noir is mainly from the Burgundian 113 clone with 5 % PN 5 clone. To ensure the optimum colour and tannin structure the grapes were given a cold maceration at 12 – 14º Celsius for 3-5 days prior to fermentation. The fermentation started naturally but was inoculated with a French yeast isolated in Burgundy. During the fermentation the skin cap is punched through by hand three to four times per day. After the fermentation completed the wine was racked and transferred to French Oak barrels a third new oak with the balance second and third fill. The wine underwent malolactic fermentation in the barrel and left to mature in the barrels for 11 months.