Home / Wines / Seven Flags Pinot Noir, Paul Cluver

Paul Cluver Wines

... a refined, well structured Pinot with [...] deftly handled oak and the concentration to age.

Tim Atkin MW

Download full size images

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 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.

Have a trade enquiry?
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 MW

Download full size images

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 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.

Have a trade enquiry?
Contact us to discuss

Deep and profound, structured silky and velvety. Well crafted with cedar and mocha coming from oak ... Terrific quality.

International Wine Challenge

Download full size images

Seven 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.

 

Have a trade enquiry?
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.com

Download full size images

Seven 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.

Have a trade enquiry?
Contact us to discuss