“When I look at blending, when I look at tasting wines, I look at balance first. When you have got a wine that is balanced, it is going to be a complete wine.”
Just as the Paul Cluver Wines are the longest established wine producers in Elgin, Andries is the longest established winemaker in the area.
Andries started his studies at Stellenbosch University, majoring in viticulture. Soon after his first tutored tastings, he realised that winemaking held more intrigue for him, so he changed majors to oenology instead, graduating in 1994. His affinity for the vineyards remains, which is evident in his winemaking credo – Andries aims to create individual, terroir-expressive wines that are textured, balanced and elegant. Today, his winemaking revolves around Sauvignon Blanc, Chardonnay, Riesling, Gewürtztraminer and Pinot Noir, for which he has earned a fine track record of local and international recognition and accolades.
Andries attributes his travels and work abroad as a crucial part of his development as a winemaker. Experiences to date include stints in France at Châteaux Margaux with Paul Pontallier, with Michel Rolland and at Domaine Comte Senard in Aloxe-Corton. More recently he has travelled to the Pfalz and Mosel in Germany to learn
more about Riesling, and continues to make an annual sojourn to Burgundy – “just to keep my palate focused”.
100% Chardonnay
Wine of Origin Elgin
The vineyard from which this wine is made was planted in 1987, marking the first commercial Chardonnay planting in the Elgin region. It holds the distinction of being the first Elgin vineyard to carry Certified Heritage Status from the Old Vine Project. Wagon Trail is crafted by Andries Burger, Elgin’s longest-serving winemaker, who has been involved with the making of Paul Clüver wine since 1997. This wine is exclusively made from whole bunch pressed Chardonnay grapes and undergoes spontaneous fermentation.
Tasting Notes: The aroma of wildflowers and citrus, while the palate has great structure of balance and poise. This allows for the expression of classic Chardonnay flavours of green almond, citrus and white flowers.
Ready for drinking now until 2034.
Winemaker: Andries Burger
100% Chardonnay
Wine of Origin Elgin
Tasting Notes: This wine is a reflection of this unique site, with purity, poise, minerality and citrus floral notes. The palate is bursting with tangerine, hints of subtle oak, crisp acidity and great complexity.
Ready to drink now and until 2033.
Winemaker: Andries Burger
100% Chardonnay
2021 was one of the latest harvests experienced over the past decade. This wine is made from our oldest Chardonnay vineyard (34 years) which was harvested on the 24th of March. Grapes were whole bunch pressed, the juice naturally settled and transferred to 300 litre oak barrels for fermentation without yeast inoculation. Minimal lees stirring retains freshness allowing structure and texture to evolve, while showing the typicity of site. The wine was matured in barrel for nine months whereafter it was transferred to tank and stabilised for bottling.
Tasting Notes: A wine with great focus, purity, poise and minerality. The nose shows hints of lemon and tangerine, with the palate’s pronounced features being elegance and balance, the overall complexity of a terroir-driven cool climate Chardonnay leading to a long, lingering finish.
Ready for drinking now, but evolving over the next 5 – 10 years.
Winemaker: Andries Burger
100% Chardonnay
Grapes are selected from the oldest Chardonnay vineyard on our Estate, planted in 1987, and also the oldest Chardonnay vineyard in the Elgin valley. After careful hand-selection, the grapes were gently whole-bunch pressed, the juice was settled for two days without any settling or fining agents. Thereafter, the juice was transferred to barrel for fermentation without inoculation. The wine aged on its lees in barrel for nine months, 38% new and with minimal lees stirring.
Tasting Notes: An elegant Chardonnay, a wine with great focus and minerality. The nose gives hints of lemon and tangerine, the palate is elegant with great balance, complexity and a long, lingering aftertaste.
This will be the 10th Vintage of The Wagon Trail Chardonnay on Auction.
Ready for drinking now or over the next 5 to 10 years.
This wine is packed in a wooden box.
Winemaker: Andries Burger
100% Chardonnay
Wine of Origin Elgin
Grapes for the Wagon Trail Chardonnay are selected from the oldest Chardonnay vineyard on our Estate, planted in 1987, and also the oldest Chardonnay vineyard in the Elgin valley. After careful hand selection the grapes were gently whole bunch pressed, the juice was settled for two days without any settling or fining agents. Thereafter, the juice was transferred to barrel for fermentation without inoculation. The wine aged on its lees for nine months with minimal battonage before final selection and bottling.
Tasting Notes: An amazing expression of an elegant Chardonnay, the nose is bursting with citrus and hints of oatmeal. The palate is a study of precision, great minerality and balance, complex and lingering finish.
Ready for drinking now and over the next 5 – 10 years.
Winemaker: Andries Burger
100% Chardonnay
Wine of Origin Elgin
Pinot Noir sourced from two of our highest lying Pinot Noir vineyards. After extensive bunch and berry sorting, the grapes (15% whole cluster) were transferred to 3.5 ton wooden open top fermenters by gravity. After seven days of cold soaking, the fermentation started spontaneously. During fermentation, the skin cap was punched down by hand twice a day. The wine was pressed and transferred to barrel for malolactic fermentation and maturation. After 13 months, the wine was blended for bottling.
Tasting Notes: A wine with a beautiful bright red colour and an inviting nose of red berry fruit. The palate is juicy, with fresh red fruit and fine, grainy tannins. An elegant wine with a lingering savoury aftertaste.
Drink now and over the next 8 – 10 years.
Winemaker: Andries Burger
For the past nine years, we have selected the grapes for the Paul Cluver Wagon Trail Chardonnay from the same vineyard planted in 1987. After whole bunch pressing and settling without any settling agents, the wine was 100% wild fermented in a selection of French oak barrels (33% new, the rest second and third fill). Lees stirring was done to a lesser degree to retain freshness. The wine remained on the lees for a total of nine months without any sulphur addition.
Winemaker: Andries Burger
Pinot Noir sourced from our highest lying Pinot Noir vineyard. After extensive bunch and berry sorting, the grapes were transferred to 3.5 ton wooden open top fermenters by gravity. After eight days of cold soaking, the fermentation started spontaneously. During fermentation, the skin cap was punched down by hand twice a day. The wine was pressed and transferred to barrel for malolactic fermentation and maturation. After 11 months, the wine was blended for bottling.
Winemaker: Andries Burger
The grapes for The Wagon Trail Chardonnay are sourced from our oldest Chardonnay vineyard, planted in 1987. The grapes were hand-picked and meticulously sorted before whole bunch pressed, settled and transferred to barrel for fermentation. The wine was fermented without inoculation and matured in barrel for nine-and-a-half months. During this time, the lees were stirred in order to keep the wine fresh, and after extensive tasting and barrel selection, the wine was blended and bottled.
Winemaker: Andries Burger
The grapes were sourced and selected from our highest lying mountain vineyards on De Rust Estate and are all new clones (667,113,115). After harvesting at night, the grapes were destemmed and transferred without pumping to four ton wooden fermenters, cold soaked for nine days with the fermentation starting without inoculation. Punched down twice a day and after fermentation only free run wine was transferred to 300 litre barrels for maturation. The wine was then left in barrel for 11 months before bottling.
Winemaker: Andries Burger
The grapes were selected from 28 year old Chardonnay vineyards, the oldest on the property in Elgin. After whole bunch pressing, the juice was settled naturally. The juice was then transferred to barrel for fermentation without inoculation. The barrels used for this wine are from selected Burgundian cooperages, one third was new wood. The wine was left on the gross lees for nine months before racking, stabilisation and bottling.
Winemaker: Andries Burger
The grapes were selected from our highest lying Pinot Noir vineyards and are all new clones – 667, 113, 115. Harvested, cold soaked for 8 days with the fermentation starting naturally and then inoculated. Punched down twice a day. After fermentation, only free run juice was transferred to barrel for malolactic fermentation. The wine was then left in barrel, of which only 25% was new, for 11 months before bottling.
Winemaker: Andries Burger
The grapes were selected from 27 year old Chardonnay vineyards, the oldest on the property. After pressing and settling, the wines were transferred to barrel and fermented without inoculation. The barrels used for this wine are from selected Burgundian cooperages, one third was new wood. The wine was left on the gross lees for 9 months before racking, stabilisation and bottling.
Winemaker: Andries Burger
The grapes were selected from our highest lying Pinot Noir vineyards and are all new clones – 67,113,115. Harvested, cold soaked for 6 days with the fermentation starting naturally and then inoculated. Punched down 3 times a day. After fermentation, only free run juice was transferred to barrel for malolactic fermentation. The wine was then left in barrel for 11 months before bottling. Tasting Notes: ‘Understated’ – the colour is gentle and alluring, the nose reticent but intriguing. All in all, captivating! Initially, red stone fruit combined with sweet cherry blossom fragrances dominate. Underlying, there are whiffs of raw meat and wet, warm earth. There are also hints of wild mushroom and pepper. The texture is astounding and where the power of this wine lies. The integration of oak adds to its finesse and aristocracy.
Winemaker: Andries Burger
The grapes were selected from 26 year old Chardonnay vineyards, the oldest on the property. After pressing and settling, the wines were transferred to barrel, and fermented without inoculation. The wine was left on the gross lees for 9.5 months before racking, stabilisation and bottling. Tasting Notes: The first impression the wine gives is the expressive citrus characters on the nose. The palate is bursting with flavour, starting with lime notes and carrying through to a concentrated mid-palate with a very long, lingering mineral aftertaste.
Winemaker: Andries Burger
The grapes were selected from our highest lying Pinot noir vineyards in the mountain vineyards on De Rust Estate and are all new clones i.e. 667,113,115. The grapes were harvested, cold soaked for 6 days with the fermentation starting naturally and then inoculated. Punched down three times a day. After fermentation, only free run juice was transferred to barrel for malolactic fermentation. The wine was then left in barrel for 11 months before bottling. Tasting Notes: “Understated” – the colour is gentle and alluring, the nose reticent but intriguing. Initially cherries and plums, combined with sweet cherry blossom fragrances. Underlying are whiffs of raw meat, wet, warm earth and hints of wild mushroom and pepper. The texture is where the power of this wine lies and the integration of oak adds to its finesse. The palate is a symphony of flavours, starting with cherries; the mid-palate is concentrated with a distinct mineral character and a very long after taste.
Winemaker: Andries Burger
The grapes were selected from the oldest Chardonnay Vineyards on the property, 25 years. After pressing and settling, the wines were transferred to barrel, fermented without inoculation. The wine was left on the gross lees for 9.5 months before racking, stabilisation and bottling. Tasting Notes: The first impression the wine gives is the expressive citrus characters on the nose. The palate is bursting with flavour, starting with lime notes and carrying through to a concentrated mid palate with a very long, lingering mineral aftertaste.
Winemaker: Andries Burger
The grapes were selected from our highest lying Pinot Noir vineyards. They were harvested, cold soaked for 6 days with the fermentation starting naturally and then inoculated. Punched down 3 times per day. After fermentation only free run juice was transferred to barrel for malolactic fermentation. The wine was then left in barrel for 11 months before bottling. Tasting Notes: The texture is astounding – and where the power of this wine lies. The integration of oak adds to its finesse and aristocracy. Grapes are sourced from the mountain vineyards on De Rust Estate and are all new clones i.e. 667, 113, 115. The palate is a symphony of flavours, starting with cherries; the mid-palate is concentrated, with a distinct mineral character and a very long aftertaste. Serve with venison dishes or beef fillet.
Winemaker: Andries Burger
The grapes were selected from the oldest Chardonnay vineyards on the property, 24 years. After pressing and settling the wines were transferred to barrel, fermented without inoculation. The wine was left on the gross lees for 9.5 months before racking, stabilisation and bottling. Tasting Notes: The first impression the wine gives is the expressive citrus characters on the nose. The palate is bursting with flavour, starting with lime notes carrying through to a concentrated mid palate with a very long lingering mineral aftertaste.
Winemaker: Andries Burger
The grapes were sourced and selected from our highest lying mountain vineyards on De Rust Estate and are all new clones (667,113,115). The grapes were harvested, cold soaked for 6 days with the fermentation starting naturally and then inoculated. Punched down 3 times per day. After fermentation, only free run juice was transferred to barrel for malolactic fermentation. The wine was then left in barrel for 11 months before bottling. Tasting note: “Understated”, the colour is gentle and alluring, the nose reticent but intriguing. All in all, captivating! Initially, red stone fruit – cherries and plums – combined with sweet cherry blossom fragrances, dominate. Underlying there are whiffs of raw meat and wet, warm earth – like after a sudden rain storm in summer. There are also hints of wild mushroom and pepper. The texture is astounding and where the power of this wine lies. The integration of oak adds to its finesse and aristocracy. The palate is a symphony of flavours, starting with the cherries; the mid palate is concentrated with a distinct mineral character and a very long after taste. The wine is ready for drinking now and until 2020.
Winemaker: Andries Burger
100% Barrel Fermented Chardonnay Grapes selected from the oldest Chardonnay Vineyards on the property (23 years). After pressing and settling, the wines were transferred to barrel, fermented without inoculation. The wine was left on the gross lees for 9.5 months before racking, stabilisation and bottling. 60 cases of this wine were sold at the 2010 Auction.
Winemaker: Andries Burger
Grapes selected from the oldest Chardonnay vineyards on the property – 23 years. After pressing and settling, the wines were transferred to barrel and fermented without inoculation. The wines were left on the gross lees for 9 and a half months before racking, stabilisation and bottling.
Winemaker: Andries Burger
In order to take part in these Auctions, you will need to follow three simple steps before bidding.
