The colour is clear and bright. The nose is fresh and clean with expressive flavour characteristics of passion fruit, grapefruit, gooseberry and blackcurrant. These flavours follow through onto the palate which has a lovely creamy, yet elegant, texture – the result of extended lees contact and the portion of Semillon.
The Cluver family have owned the De Rust farm since 1896, becoming the very first winery in Elgin in 1986. A cool climate winegrowing region, Elgin is most suited to aromatic varietals such as Riesling, Pinot Noir, Chardonnay and Sauvignon Blanc. Winemaker Andries Burger lives and breathes his terroir, letting the quality of his fruit do the talking. Such gentle, subtly persuasive wines with fine minerality and poise are hard to come by, yet at Paul Cluver they are to be found in abundance.
Cluver’s aim for their Sauvignon Blanc 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. Skin contact prior to fermentation is done to extract flavour and reduce acidity and 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 fivemonths. The Semillon component was fermented in a combination of stainless steel tanks, 3nd and 4th fill French oak barrels and a 2600L Oak vat.