For the Village Pinot noir, we select the vineyards which have not yet reach full maturity as young vineyards tend to show more primary varietal character, a feature of this wine. Extensive individual berry-sorting was done by hand prior to destemming without crushing. The whole berries were transferred without pumping to the fermentation tanks, which was followed by cold maceration at 12°- 14°C for 5-6 days.
After cold maceration, the fermentation started spontaneously with some batches inoculated with selected strains of Burgundian yeast to complete the sugar-to-alcohol conversion. The skincap was punched through by hand at least 3 times per day. After the completion of the fermentation and pressing the wine was transferred to older French oak barrels and 5000 litre wooden vats for malolactic fermentation and maturation, with a small portion remaining in stainless steel for vivid freshness. The wine is matured for 9 months to add complexity and silkiness. After tasting and blending trials, the wine was blended, stabilised, and prepared for bottling.
Paul Cluver Village Pinot Noir
This wine has a classic, evocative garnet colour with aromas of dark fruit and wild-brush. On the palate tastes of sour-cherry and cranberry are present, with an intriguing whisper of rose-petal. This medium-bodied wine is fresh and alert, with the soft edges and supple tannins elevating the flavours to delicious heights of Pinot noir pleasure.