Seven Flags Pinot noir

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.

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 13 to 19 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.

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. Both the new wood and 3rd fill equates to 37.5% each, the rest is 4th fill.