Profile of Paul Cluver

The crowning glory of the Elgin Plateau is undoubtedly The De Rust Estate, a legendary property situated within the Kogelberg Biosphere Reserve. Indeed visitors are greeted by the Western Cape’s most stunning scenery when entering the farm: the Kogelberg Nature Reserve is a marine and floral kingdom boasting an incredible 1600 different plant species. The potency of this terroir is immediately evident when tasting Paul Cluver’s range of wines – finesse, elegance and a sense of place are hallmarks of every wine made at this formidable winery.

Yet it is only since the early 1990s that The De Rust Estate has been synonymous with cool-climate, fine wine production. In 1896 the farm was bought by Dr. Clüver’s great grandfather, who needed land to provide summer grazing for his livestock. Over the following decades, extensive fruit orchards were established on the farm, although the family expressed no interested in planting vines in this era,

However, by the mid-1980s the Cluver family started to show an interest in producing premium wines in the cool, high altitude Elgin Mountain Plateau. It is during this period that the region was formally identified by local experts as a cool-climate wine-growing appellation, encouraging Paul Cluver and his wife Songvei to grow Burgundian varieties – Chardonnay and Pinot Noir – on the farm. In 1986, The De Rust Estate was planted with its inaugural vineyards, which today have expanded to over 75 hectares and include Sauvignon Blanc and Riesling.

But for connoisseurs, it’s Paul Cluver’s range of Burgundian-style wines which really excite – structured, flavor-packed yet full of terroir character, these wines will not leave one cold. They are simply among the very best of New World interpretations of these two noble varieties; the Seven Flags Pinot Noir, in particular, stands out as South Africa’s best. That fact, coupled with the estate’s awe-inspiring beauty, extensive tourist amenities – including an amphitheater designed for musical concerts – and the warm welcome you’ll receive from the Cluver family, make this glorious property an unmissable stop on any journey through the Western Cape.

Wines produced

  • 2016 Paul Cluver Sauvignon Blanc

    A varying blend of Sauvignon Blanc and Semillon. After the must is given a period of skin contact, the wine is fermented in a combination of stainless steel tanks, 3rd and 4th fill French oak barrels and a 2600 litre oak vat. It is then left on its fine lees for 5 months before filtration and bottling.

  • 2016 Paul Cluver Chardonnay

    100% Chardonnay. The wine is fermented in French oak ( 20% new, the rest 2nd; 3rd and 4th fill) before being aged on its lees for 9 months, without the addition of sulphur. Only 15% of the wine went through malolactic fermentation, further ensuring freshness and acidity.

  • 2016 Paul Cluver Gewürztraminer

    100% Gewurtztraminer. After the must is given a period of skin contact, the wine is fermented in stainless steel tanks. A fresh, aromatic white ideal for pairing with Asian cuisine.

  • 2016 Paul Cluver 'Close Encounter' Riesling

    100% Riesling. After the must is given a period of skin contact, the wine is fermented in stainless steel tanks. A fresh, off-dry aromatic white ideal for pairing with Sushi.

  • 2015 Paul Cluver 'Dry Encounter' Riesling

    100% Riesling. After the must is given a period of skin contact, the wine is fermented in a combination of stainless steel tanks and oak oval fermenters. Some lees contact is used to add texture and richness.

  • 2016 Paul Cluver Estate Pinot Noir

    100% Pinot Noir. After hand sorting the fruit, the must is subject to a cold maceration before fermentation and malolactic fermentation in French oak( (18% new wood, the rest 2nd, 3rd and 4th fill). The wine is then aged in oak for 11 months.

  • 2016 Paul Cluver Village Pinot Noir

    100% Pinot Noir. After hand sorting the fruit, the must is subject to a cold maceration before fermentation and malolactic fermentation in French oak, stainless steel vats and 5000 litre wooden vats. The wine is then partially aged in oak for 11 months.

  • 2015 Paul Cluver Seven Flags Pinot Noir

    100% Pinot Noir. After hand sorting the fruit, the must is subject to a cold maceration before fermentation in two 3.5 ton wooden vats. The wine is then subject to malolactic fermentation in French oak( (20% new wood) The wine is then aged on its fine lees in oak for 11 months. The flagship Pinot Noir of the estate, Seven Flags can be cellared for at least 5 years.

  • 2015 Paul Cluver Seven Flags Chardonnay

    The wine is fermented in French oak barrels (28% new, the rest 2nd and 3rd fill). It then remains on the lees for a total of nine months without the addition of sulphur. Only 10% of the win is subject to a malolactic fermentation, to preserve freshness and acidity. The flagship Chardonnay of the property, Seven Flags is ideal paired with fine seafood.

Winery details

Paul Cluver

De Rust Estate
N2 Grabouw,Western Cape
South Africa
Tel +(27) 21 844 0605
Fax +(27) 21 844 0014

Appellation
WO Elgin
Founded
1896 (farm first acquired by the Cluver family)
Area under vine
80 Hectares
Age of vines
30 years+ Low yields
Oak barrel origin
French
Winemaker
Andries Burger
Owner
Cluver Family
Production
Approximately 30,000 cases per annum, depending on the vintage
Grape varietals
Chardonnay, Sauvignon Blanc, Pinot Noir, Riesling, Gewurtztraminer and Semillon

More information

If you would like us to customize an exclusive, luxury tour for you, get in touch with us and let us know your travel plans. We offer luxury food and wine tours for private groups of minimum 2 guests. All of our private, chauffeured tours are available year round upon request.

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Cellar Tours

Cellar Tours is a Luxury Travel Specialist, operating since 2003 and offering exclusive Mercedes chauffeured Gourmet Vacations in Chile, France, Italy, Ireland, Portugal, South Africa, and Spain. We specialize in luxurious custom designed vacations, events and incentives related to food and wine. We are proud members of Slow Food, UNAV (Travel Agency Association in Spain), and the IACP (International Association of Culinary Professionals).

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