Paul Cluver

Seven Flags Pinot noir

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standard courier: 3 working days


R 795

Ready to ship   available 60 +



100% Pinot Noir


South Africa


93 Points - Neal Martin 92 Points - Christian Eedes


13.60% alc vol Sugar g/l: 2.1
Type: Red Wine Cellaring Potential: 10 yrs+
Origin: Elgin Appellation: Elgin

Tasting Notes:

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 alluring and luminous. The aroma of this wine has wonderful elegant red and dark fruit expression ending with lovely floral notes. All these flavours follow through on the palate with some savoury notes as well, the palate has amazing length and complexity with great freshness lifting the fruit.

Red Cherry
Red Cherry




Currently there are 22 hectares planted to Pinot noir on the estate, which equates to 28% of the total plantings. Clones include 667, 777, 113, 115 and PN5. The first vines were planted in 1989 and the youngest blocks in 2009. Vines range in age from 1 to 26 years. The soil is predominantly decomposed Bokkeveld Shale with underlying clay layers of varying depths. Vine orientation is 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. Seven Flags is a grape selection from one of the oldest Pinot noir vineyard, planted to clone 113 in 1990. This vintage we included a small percentage of 115 clone from our highest lying and coolest Pinot noir planted in 2002.

After a dry winter the summer leading to the 2016 harvest will be remembers as one of the driest in the Western Cape, it was also the earliest harvest we experience here at Paul Cluver Wines. Fortunately, do we experience very cool night temperatures in Elgin, this helped the grapes retain freshness. We started the harvest of Seven Flags Pinot noir on the 17th of February and completed the picking on the 26th of February.

After fermentation, the wine is racked to barrel for malolactic fermentation and remains on the fine lees for 11 months. To confirm the superiority of the vineyard sites, the ear-marked 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 20%.rn

The approach to winemaking 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 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 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.

Food pairing

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.

Venison Game Fish Game Birds Beef
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