Seven Flags Chardonnay

Please note: Award stickers are applied at the producer's discretion and may not be present on all bottles.

After whole-bunch pressing, the juice was settled naturally without any settling agents. Fermentation was 100% spontaneous (wild yeast) and took place in French oak barrels, with about 30% of the barrels being new. The wine underwent partial malolactic fermentation, which was kept to a minimum to preserve its acidity. Lees contact was also minimized, with the wine resting on its lees for nine months​.

The grapes for the Seven Flags Chardonnay come from the two oldest Chardonnay vineyards on the Clüver estate, which are also the oldest vineyards in the Elgin region, planted in 1987. The vineyards benefit from cool day and night temperatures, contributing to the wine's freshness and complexity. Harvesting occurred on the 5th and 8th of March​.

The wine was aged in French oak barrels, with 30% new oak, and the remainder being second- and third-fill barrels. Lees stirring was done lightly, and the wine was kept without the addition of sulfur during its maturation period​.