Clover Hill has been crafted using méthode traditionnelle to produce its elegant and complex wine style
Since its premier vintage in 1991, Clover Hill has been crafted using
méthode traditionnelle to produce its elegant and complex wine style.
Méthode traditionnelle is a highly specialised process and requires considerable expertise. After vintage, the grapes are gently
whole-bunched pressed. The wine is then fermented in separate
batches and then bottled along with yeast and a small amount of
sugar (tirage). The wine is bottle-matured on lees for a minimum
of three years. During maturation the bottle is riddled - gradually
rotated - so that the lees eventually settle in the neck of the bottle.
The neck is then frozen, and the lees removed (dégorgement).
Immediately after disgorging, but before corking, the wine is finished
with liqueur d'expédition, a practice that is known as dosage.
In this final stage, the winemakers use selected reserve wines aged in
French oak foudres to capture the unique style that is Clover Hill.