Paul Cluver

Seven Flags Chardonnay

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pc_sfc_17

R 700

Ready to ship   available X 47

2017


Cultivar:

100% Chardonnay

Country:

South Africa

Rating:

95 Points - Tim Atkin

Specifications:

13.15% alc vol Sugar g/l: 1.3
Type: White Wine Cellaring Potential: 10 yrs
Origin: Elgin Appellation: Elgin

Tasting Notes:

Hints of buttered toast / brioche on the nose with some citrus aspects too. Tangerine fruit and citrus blossom fragrances are apparent, with hints of vanilla pod and ruby grapefruit at the end. These characteristics follow through onto the palate. The fine, fresh acidity lifts the fruit, give the wine lovely freshness and adds poise and focus to the wine.

Buttered Toast
Buttered Toast

Ruby Grapefruit
Ruby Grapefruit

Orange Blossom
Orange Blossom

Vanilla Pod
Vanilla Pod

  • Additional Information

  • In the vineyard

  • Ageing

  • In the cellar

  • Food Pairing

    Food pairing

    Fish, poultry, pork and game bird dishes work well with this wine. It works particularly well with creamy pastas and salmon dishes. The good acidity and balance between wood and fruit keeps the wine from being overly rich and consequently great without food too. Mussel soup is a perfect match.

    Pork Poultry Salmon Seafood

Currently there are 13.7 hectares planted to Chardonnay on the estate, which equates to 18.2% of the total plantings. Clones include 76, 95 175, 270, 548 and 1066. The first vines were planted in 1987 and the youngest blocks in 2016. Vines range in age from 1 to 30 years. The soil is predominantly decomposed Bokkeveld Shale with underlying clay layers of varying depths. Vines are planted on East, South east facing and South- South West facing slopes. Height above sea level ranges from 280 to 350 meters. The grapes for the Seven Flags Chardonnay is selected from the two oldest Chardonnay vineyards on the property and also the oldest vineyards in Elgin. These south facing vineyards are planted to clones 175 and 270.

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. We started harvesting Chardonnay the 23rd of February and finished the 10th of March. Fortunately, we do experience very cool night temperatures in Elgin, this helped the grapes retain freshness. The grapes for the Seven Flags Chardonnay was harvested on the 6th and 7th of March from our oldest Chardonnay Vineyards planted in 1987.

Only 10% of the wine went through malolactic fermentation, all without inoculation, further ensuring freshness and acidity. After tasting and blending trials, the wine was assembled from the best barrels, stabilized and prepared for bottling.

After whole bunch pressing and settling without any settling agents, the wine was 100% wild fermented in a selection of French oak barrels. (28% new, the rest 2nd and 3rd fill.) Lees stirring was done to a much lesser degree than previous years to retain freshness. The wine remained on the lees for a total of nine months without any Sulphur addition.

Food pairing

Fish, poultry, pork and game bird dishes work well with this wine. It works particularly well with creamy pastas and salmon dishes. The good acidity and balance between wood and fruit keeps the wine from being overly rich and consequently great without food too. Mussel soup is a perfect match.

Pork Poultry Salmon Seafood
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