Grapes were whole bunch pressed, and settled naturally overnight without settling agents, before the juice was transferred to French oak barrels for fermentation. The wine was 100% wild fermented in a selection of French oak barrels (35% new, with the remainder in 2nd, 3rd and 4th fill). It remained on the lees, with stirring, for 9 months without any sulphur addition. After tasting and blending trials, the wine was assembled from the best barrels, stabilised and prepared for bottling.
Paul Cluver Estate Chardonnay
On the nose, this wine shows great citrus character with ripe orange and winter melon notes, against lightly toasted brioche. Tangerine fruit and citrus blossom fragrances are apparent, with hints of vanilla pod and a slight salinity. These characteristics follow through onto the palate. The fine, fresh acidity is natural, and adds poise and focus to the wine.