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This is the forth part of my mini series on wineries in South Africa. Today's episode is with Winemaker Andries Burger of Paul Cluver Winery based in Elgin. This region is known for it’s Pinot Noir and Chardonany and as Paul Cluver is the pioneer of this wine region, who better than to discuss with them. So we will focus on Pinot Noir, talking about the importance of oak usage, how to bring out the grape’s natural characteristics, how to not over power, walking through the process of making the very best Pinot Noir from harvest through to bottling. Of course, you will know all about this wine region, Elgin by the end of it. And there's so much to know about the conservation initiatives of this winery. Paul himself is an absolute superhero. So, you will find out about this very incredible man alongside the region and their wines.
If you want to skip ahead:
2.07: How Andries ended up working as a winemaker at Paul Cluver
4.00: Some of the first plantings in this cool climate region were surprisingly Bordeaux Varieties
6.03: How the advise of Paul Pontallier from Chateau Margaux encouraged them across to Pinot Noir
7.59: Being the pioneers of Chardonnay and Pinot Noir and the increase in reputation of this wine region
9.32: The terroir and location of Elgin
11.37: Discussing nutrient poor soils and the advantage of planting cover crops
14.00: Talking about Dr Paul Cluver himself and his recognition for conservation efforts
17.10: Slack packing in the mountains around Elgin (basically glamping for hikers)
20.46: Comparing Pinot Noir to other regions in South Africa and across the world
22.49: Talking about the Seven Flags Chardonnay and Pinot Noir, which are the top wines of their portfolio £56.95 Frontier fine wines
26.00: Talking and tasting the Village Chardonnay 2022 £13.99 Waitrose
28.17: Talking about concrete eggs and it’s effect in wine
31.25: Talking and tasting the Village Pinot Noir 2020 £14.30 Vinvm
38.45: How does Andries balance the expressions of Pinot Noir’s natural characteristics with techniques such as maceration and colour?
40.47: Working with Paul Pontallier of Chateau Margaux and what he learnt
43.29: Oak usage in Pinot Noir
46.59: Working with only blonde/light toasted barrels and how this can’t hide anything.
47.55: The Burgundy Coopers that Paul Cluver work with
And if the podcast isn't enough....
Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat
Or come say hi at www.eatsleepwinerepeat.co.uk
Or contact me on Instagram @eatsleep_winerepeat or on email: janina@eatsleepwinerepeat.co.uk
Until next time, Cheers to you!