Arguably the most Burgundian of Cape Pinot Noirs, guided by the gentle hand of consultant Martin Prieur.
Tim Atkin MW
Seven Flags Pinot Noir combines site and barrel selection to produce the ultimate expression of the Paul Cluver estate’s terroir.
This is a very well defined wine with an alluring, luminous colour. The aroma has elegant red and dark fruit expression ending with lovely soft oak notes. All these follow through on the palate with some savoury notes as well, the palate has great length and complexity with freshness lifting the fruit.
Technical analysis
ALCOHOL
13.8 %
RESIDUAL SUGAR
1.9 g/L
pH
3.53
ACIDITY
5.4 g/L
ORIGIN
South Africa
WINEMAKER
Andries Burger
VARIETY
Pinot Noir
TIME IN OAK
12 months
MALOLACTIC FERMENTATION
Yes
CLOSURE
Cork
BOTTLE SIZE
75cl
REGION
Elgin
VEGETARIAN
Yes
VEGAN
Yes
Vintage conditions
With the Western Cape being in a three-year drought, the summer leading to the 2017 harvest will be remembered as one of the driest. Fortunately, the very cool night temperatures experienced in Elgin helped the grapes retain freshness. Harvest of Seven Flags Pinot Noir started on 22nd February with the picking completed on 27th February.
Vinification details
The approach to winemaking for Seven Flags follows that of the Paul Cluver Pinot Noir initially. Extensive individual berry sorting was done by hand prior to destemming, no crushing of the grapes is allowed. After destemming the berries were transported in satellite tanks and the fermenting vats filled by gravity. This was followed by cold maceration at 12°- 14°C for 6 days. The fermentation in 3.5 ton wooden vats was allowed to start naturally, some vats completed fermentation without inoculation and others were inoculated with selected Burgundian yeast. During the fermentation, the skin cap was punched through by hand no more than twice per day. After fermentation, the wine was pressed and racked to barrel for malolactic fermentation and remained on the fine lees for 12 months. To confirm the superiority of the vineyard sites, the ear-marked Seven Flags Pinot Noir barrels were tasted blind in conjunction with all the other Paul Cluver Pinot Noir barrels in the cellar. The best barrels of the site were then selected and blended to form the Seven Flags Pinot Noir. The total new wood component equates to 14%, second fill barrels are 41% with the rest 3rd and 4th fill.
Awards
Tim Atkin MW: 95 pts
Platter: 4.5*
IWC: Silver
DWWA: Silver
Green credentials
A World Wide Fund for Nature (WWF) Conservation Champion and accredited Integrated Production of Wine (IPW) estate.
Contact us to discuss
... a refined, well structured Pinot with [...] deftly handled oak and the concentration to age.
Tim Atkin MWSeven Flags Pinot Noir combines site and barrel selection to produce the ultimate expression of the Paul Cluver estate’s terroir.
This is a very well defined wine with an alluring, luminous colour. The aroma has elegant red and dark fruit expression ending with lovely floral notes. All these follow through on the palate with some savoury notes as well, the palate has great length and complexity with freshness lifting the fruit.
Technical analysis
ALCOHOL
13.6 %
RESIDUAL SUGAR
2.1 g/L
pH
3.63
ACIDITY
5.0 g/L
ORIGIN
South Africa
WINEMAKER
Andries Burger
VARIETY
Pinot Noir
TIME IN OAK
11 months
MALOLACTIC FERMENTATION
Yes
CLOSURE
Cork
BOTTLE SIZE
75cl
REGION
Elgin
VEGETARIAN
Yes
VEGAN
Yes
Vintage conditions
After a dry winter the summer leading to the 2016 harvest will be remembered as one of the driest in the Western Cape, it was also the earliest harvest experienced at Paul Cluver Wines. Fortunately the very cool night temperatures experienced in Elgin helped the grapes retain freshness. Harvest of Seven Flags Pinot Noir commenced on 17th February and was completed by 26th February.
Vinification details
The approach to winemaking for Seven Flags follows that of the Paul Cluver Pinot Noir initially. Extensive individual berry sorting was done by hand prior to destemming, no crushing of the grapes is allowed. After destemming the berries were transported in satellite tanks and the fermenting vats filled by gravity. This was followed by cold maceration at 12°- 14°C for 6 days. The fermentation in 3.5 ton wooden vats was allowed to start naturally before inoculating with selected Burgundian yeast after a third of the fermentation was completed. During the fermentation, the skin cap was punched through by hand no more than twice per day. After fermentation, the wine was racked to barrel for malolactic fermentation and remained on the fine lees for 11 months. To confirm the superiority of the vineyard sites, the ear-marked Seven Flags Pinot Noir barrels were tasted blind in conjunction with all the other Paul Cluver Pinot Noir barrels in the cellar. The best barrels of the site were then selected and blended to form the Seven Flags Pinot Noir. Total new wood component equates to 38%.
Awards
Tim Atkin MW: 95 pts
IWC 2018: Silver
IWSC 2018: Silver
Green credentials
A World Wide Fund for Nature (WWF) Conservation Champion and accredited Integrated Production of Wine (IPW) estate.
Contact us to discuss
To my mind, this is the best Seven Flags Pinot release to date, a glorious expression of a fantastic Cape vintage.
Tim Atkin MWSeven Flags Pinot Noir combines site and barrel selection to produce the ultimate expression of the Paul Cluver estate’s terroir.
This is a very well defined wine with an alluring, luminous colour. The aroma has elegant red and dark fruit expression ending with lovely floral notes. All these follow through on the palate with some savoury notes as well, the palate has great length and complexity with freshness lifting the fruit.
Technical analysis
ALCOHOL
13.6 %
RESIDUAL SUGAR
2.2 g/L
pH
3.48
ACIDITY
5.7 g/L
ORIGIN
South Africa
WINEMAKER
Andries Burger
VARIETY
Pinot Noir
TIME IN OAK
11 months
MALOLACTIC FERMENTATION
Yes
CLOSURE
Cork
BOTTLE SIZE
75cl
REGION
Elgin
VEGETARIAN
Yes
VEGAN
Yes
Vintage conditions
The estate believe that 2015 will be remembered as the vintage of the century; Andries Burger professes it to be the best vintage he has experienced at Paul Cluver, with all the wines made having incredible precision and amazing depth.
Vinification details
The approach to winemaking for Seven Flags follows that of the Paul Cluver Pinot Noir initially. Extensive individual berry sorting was done by hand prior to destemming, no crushing of the grapes is allowed. After destemming the berries were transported in satellite tanks and the fermenting vats filled by gravity. This was followed by cold maceration at 12°- 14°C for 6 days. The fermentation in two 3.5 ton wooden vats was allowed to start naturally before inoculating with selected Burgundian yeast. During the fermentation, the skin cap was punched through by hand no more than twice per day. After fermentation, the wine was racked to barrel for malolactic fermentation and remained on the fine lees for 11 months. To confirm the superiority of the vineyard sites, the ear-marked Seven Flags Pinot Noir barrels were tasted blind in conjunction with all the other Paul Cluver Pinot Noir barrels in the cellar. The best barrels of the site were then selected and blended to form the Seven Flags Pinot Noir. Total new wood component equates to 20%.
Awards
IWC 2017: Gold and Trophies ‘Best Elgin Pinot Noir’, ‘Best South African Pinot Noir’, ‘Best South African Red’
Platter: 4.5*
IWSC 2017: Silver Outstanding
DWWA 2017: Silver
Old Mutual Wine Show 2017: Gold
eRobertParker.com: 92 pts
Tim Atkin MW: 95 pts
Green credentials
A World Wide Fund for Nature (WWF) Conservation Champion and accredited Integrated Production of Wine (IPW) estate.
Contact us to discuss
Deep and profound, structured silky and velvety. Well crafted with cedar and mocha coming from oak ... Terrific quality.
International Wine ChallengeSeven Flags Pinot Noir combines site and barrel selection to produce the ultimate expression of the Paul Cluver estate’s terroir.
The nose is alluring; multi-layered. First a whiff of soft dark cherries, then the characteristic spiciness Cluver always get from their fruit. After a while, the earthy mushroom notes come through and then, finally, soft perfumed oak. The palate structure is refined – the fruit structure, elegance, acidity and minerality perfectly balanced – which is what winemaker, Andries Burger, strives to achieve. It is a wonderfully understated, yet intriguingly complex wine.
Technical analysis
ALCOHOL
13.9 %
RESIDUAL SUGAR
2.4 g/L
pH
3.50
ACIDITY
4.8 g/L
ORIGIN
South Africa
WINEMAKER
Andries Burger
VARIETY
Pinot Noir
HARVEST DATE
February 2014
TIME IN OAK
11 months
SULPHUR
Total: 93 Free: 27
MALOLACTIC FERMENTATION
Yes
CLOSURE
Cork
BOTTLE SIZE
75cl
REGION
Elgin
Vintage conditions
2014 was a very difficult vintage with lots of late summer rain. The Seven Flags grapes were harvested on the 24th February 2014 at 22.8° Balling and with a yield of 7 tons per hectare. Extensive sorting was done to ensure only the best quality grapes were used in making this wine.
Vinification details
The approach to winemaking for Seven Flags follows that of the Paul Cluver Pinot Noir initially. Only Burgundian clone 113 is used. Extensive individual berry sorting was done by hand prior to crushing. This was followed by cold maceration at 12°- 14°C for 6 days. The fermentation in two 3.5 ton wooden vats was allowed to start naturally before inoculating with selected Burgundian yeast. During the fermentation, the skin cap was punched through by hand 3-4 times per day or alternatively pumped over. After fermentation, the wine was racked to barrel for malolactic fermentation and remained on the fine lees for 11 months. To confirm the superiority of the vineyard sites, the ear-marked Seven Flags Pinot Noir barrels were tasted blind in conjunction with all the other Paul Cluver Pinot Noir barrels in the cellar. The best barrels of the site were then selected and blended to form the Seven Flags Pinot Noir. Total new wood component equates to 20%.
Awards
IWC 2016: Gold and Trophy ‘Best Elgin Pinot Noir’
IWSC 2016: Silver Outstanding
Tim Atkin MW: 94 pts
Green credentials
A World Wide Fund for Nature (WWF) Conservation Champion and accredited Integrated Production of Wine (IPW) estate.
Contact us to discuss
The palate is medium-bodied with supple tannin, more red than black fruit with raspberry preserve and cranberry leaf, a touch of bergamot towards the finish .... a delicious Pinot Noir.
eRobertParker.comSeven Flags Pinot Noir combines site and barrel selection to produce the ultimate expression of the Paul Cluver estate’s terroir.
Winemaker, Andries Burger, believes that the essence of a great Pinot Noir is the purity of fruit and the structure of the wine. This wine has this essence, substantiated by its natural acidity. The colour has a wonderful luminosity, reminiscent of ripe cherries, while the nose holds a combination of red berry, spice, mushrooms and dark chocolate all of which continue through on to the palate. Structured and poised, with a tantalising mineral core.
Technical analysis
ALCOHOL
13.8 %
RESIDUAL SUGAR
2.6 g/L
pH
3.58
ACIDITY
5.1 g/L
ORIGIN
South Africa
WINEMAKER
Andries Burger
VARIETY
Pinot Noir
HARVEST DATE
February 2014
TIME IN OAK
11 months
SULPHUR
Total: 71 Free: 30
MALOLACTIC FERMENTATION
Yes
CLOSURE
Cork
BOTTLE SIZE
75cl
REGION
Elgin
Vintage conditions
A very difficult vintage with lots of late summer rain. The Seven Flags grapes were harvested on 24th February at 22.8° Balling, with a yield of 7 tons per hectare.
Vinification details
The approach to winemaking for Seven Flags follows that of the Paul Cluver Pinot Noir initially. Only Burgundian clone 113 is used. Extensive individual berry sorting was done by hand prior to crushing. This was followed by cold maceration at 12°- 14°C for 6 days. The fermentation was allowed to start naturally before inoculating with selected Burgundian yeast. During the fermentation, the skin cap was punched through by hand 3-4 times per day or alternatively pumped over. After fermentation, the wine was racked to barrel for malolactic fermentation and remained on the fine lees for 11 months. To confirm the superiority of the vineyard sites, the ear-marked Seven Flags Pinot Noir barrels were tasted blind in conjunction with all the other Paul Cluver Pinot Noir barrels in the cellar. The best barrels of the site were then selected and blended to form the Seven Flags Pinot Noir. Total new wood component equates to 20%.
Awards
eRobertParker.com: 91 pts
Green credentials
A World Wide Fund for Nature (WWF) Conservation Champion and accredited Integrated Production of Wine (IPW) estate.
Contact us to discuss