Paul Clüver Family Wines Harvest Report 2024
Harvest 2024 began at Paul Clüver Family Wines in the week of 5 February, with Chardonnay and Pinot Noir from the estate’s younger vineyards being the first two varieties in the picking-bins. Like most of the Cape’s wine regions Paul Clüver began harvesting approximately 7 days earlier than what is the norm, mainly due to the dry and warm conditions experienced since early January which led to quick, early ripening.
Despite their earlier state of readiness, grapes ripened to brilliant expressions of varietal character and as the juice began to ferment, the cellar-team’s opinion from the outset was that wine quality looks set to be excellent this year. There was a tuning-fork precision in the balance between sugar and acidity, and low pH levels will ensure wine health.
Despite some vineyard blocks ripening earlier than usual, certain older vineyards took their time and some of these were harvested at their normal dates of late February and early March.
While yields are slightly down, what Andries Burger and his team are seeing in the cellar is the prospect of superb quality in Chardonnay and Pinot Noir from the current vintage. There is a discernible structure and definite refined nuances, laying the foundations for beautiful varietal expression. Crunchy cherry and violet character in the Pinot Noir; layers of citrus and white flower in the Chardonnay. These expressive flavours can be ascribed to the drier conditions of early summer, which had resulted in sparser grape yields, triggering tremendous fruit-concentration in the berries, which were smaller than usual. Less grape, but more fruit was the word. And as the more mature blocks of Pinot Noir and Chardonnay were ripe for picking towards end February, particularly for the Paul Clüver Estate and Seven Flags ranges, a truer impression of this year’s crop could be reached.
Denser skins on the Pinot Noir for silky tannins and deeper colour. Gorgeous fruit profiles on the Chardonnay with just the correct degree of perky acidity. And, the result of Paul Clüver’s diligent vineyard management programme during the growing season, grapes were of optimal health.
While most of Cape’s other regions continued to bask in a hot summer, Elgin’s reputation as a cool climate area stayed true. Daytime temperatures during harvest were in the mid 20°C, while by the end of February night’s were cooling down into the teens. This evening-cool is vital during harvest as it freshens up the grapes and the chemical balance ahead of the next morning’s pick.
The Pinot Noir and Chardonnay undergo wild, spontaneous fermentations which can be for as long a period as 4-6 weeks. The aroma of just-fermented wine is still hanging in the cellar, while the youthful offerings of vintage 2024 are being scrutinised by Andries Burger and his team, with all round impressions of a distinctive wine year of exceptional quality.