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Paul Cluver Seven Flags Pinot Noir 2017

Paul Cluver Seven Flags Pinot Noir 2017

Andries believes that the essence of a great Pinot noir is the purity of fruit and balanced acidity which gives structure to the wine. This wine has this essence, substantiated by its natural acidity. This is a very well defined wine with amazing poise, the colour is bright red, alluring and luminous. The aroma of this wine has wonderful elegant red and dark berry fruit expression ending with lovely soft oak notes. The palate is a combination of firm
concentration and freshness. These flavours follow through onto the palate with some salivating savoury notes that has amazing length and complexity with great freshness lifting the fruit

The natural acidity makes it a perfect partner with a diversity of dishes. Game fish, game birds and venison work very well, as does grilled beef and strong, hard cheese.

variety : Pinot Noir [ 100% Pinot Noir ]
winemaker : Andries Burger
wine of origin : Elgin
analysis : alc : 13.8 % vol  rs : 1.9 g/l  pH : 3.53  ta : 5.4 g/l  
type : Red  style : Dry   wooded
pack : Bottle  size : 750ml  closure : Cork  

This wine combines site and barrel selection. It is the ultimate expression of the estate’s terroir - the culmination of dedication to the practice of viticulture and wine making.

in the vineyard : Currently there are 22.9 hectares planted to Pinot noir on the estate, which equates to 28% of the total plantings. Clones include 667, 777, 113, 115, 943 and PN5. The first Pinot noir vines were planted in 1989 and the youngest blocks in 2018. Vineyards selected for Seven Flags range in age from 10 to 16 years of age with predominately clone 115, with a little bit of 667 and 777 as well. The soil is decomposed Bokkeveld Shale with underlying clay layers of varying depths. Vine orientation is mostly North/South on North east and South facing slopes and North west/South east on the South facing slopes. Height above sea level ranges from 280 to 400 meters.

about the harvest: With the Western Cape being in a 3 year drought, the summer leading to the 2017 harvest will be remembers as one of the driest. Fortunately, we do experience very cool night temperatures in Elgin, this helped the grapes retain freshness. We started the harvest of Seven Flags Pinot noir on the 22nd of February and completed the picking on the 27th of February.

in the cellar : Extensive individual berry sorting was done by hand prior to destemming, no crushing of the grapes is allowed. After destemming the berries is transported in satellite tanks and the fermenting vats is filled by gravity. This was followed by cold maceration at 12°- 14° Celsius for 6 days. The fermentation in 3.5-ton wooden vats was allowed to start naturally, some vats completed fermentation without inoculation and others was 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 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 earmarked Seven
Flags Pinot noir barrels are tasted blind in conjunction with all the other Paul Cluver Pinot noir barrels in the cellar. The best barrels of the site are then selected and blended to form the Seven Flags Pinot noir. Total new wood component equates to 14%, whereas the second fill barrels are 41% with the rest 3rd and 4th fill.

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