about the harvest: Only the best quality grapes in two different blocks of Gewurztraminer vineyards are used for making the Paul Cluver Gewurztraminer. The harvesting date is not only determent by chemical analysis but also by taste, this is done to ensure that we harvest at the optimum ripeness level. The grapes were harvested on the 20 February 2001 at 22.9º Balling, total acidity 3.3 g/l and pH: 3.73.
in the cellar : In the cellar we do not follow a recipe, decisions are made on an ongoing bases to ensure that we make the best possible wine in each vintage. The grapes were harvested early in the morning and arrived in the cellar before the midday heat, we decided to give it skin contact for 12 hours to extract more flavour and extract. The grapes were then fed by gravity into a pneumatic press. After pressing the juice were settled with pectoletic enzyme and then transferred under an inert blanket of nitrogen gas and inoculated with yeast. The fermentation was controlled between 12 and 15ºC to ensure an even but also a slow fermentation. After fermentation the wine was racked and stabilized with bentonite and bottled. The wine was bottled in the 31 August 2001.