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 interest 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. During this period, 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- 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.
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.
De Rust Estate
N2 Grabouw,Western Cape
Tel +(27) 21 844 0605
Fax +(27) 21 844 0014
- WO Elgin
- 1896 (farm first acquired by the Cluver family)
- Area under vine
- 80 Hectares
- Age of vines
- 30 years+ Low yields
- Oak barrel origin
- Andries Burger
- Cluver Family
- Approximately 30,000 cases per annum, depending on the vintage
- Grape varietals
- Chardonnay, Sauvignon Blanc, Pinot Noir, Riesling, Gewurtztraminer and Semillon