Seven Flags Pinot noir

Extensive individual berry sorting was done by hand prior to destemming, with no crushing. The selected grapes were transported in satellite tanks and the fermenting vats filled by gravity. This was followed by cold maceration at 12-14°C for 6 days. The fermentation in 3.5T wooden vats was allowed to start naturally. Some completed fermentation without inoculation and others were inoculated with selected Burgundian yeast. The skin cap was punched through by hand no more than twice daily.

At the time of harvest, there were 22.9 hectares of Pinot Noir on the estate (28% of total plantings). Clones include 667, 777, 113, 115, 943 and PN5. The first Pinot Noir vines were planted in 1989 and the youngest in 2018. Vineyards selected for Seven Flags range in age from 11-17 years, predominately clone 115 with a little 667 and 777. The soil is predominantly decomposed Bokkeveld Shale with underlying clay layers of varying depths. Vine orientation is North/South on Northeast and South facing slopes and Northwest/Southeast on the South facing slopes. Height above sea level ranges from 280-400m.

After fermentation, the wine was 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 Paul Cluver Pinot Noir barrels in the cellar. The best of the site are then selected and blended to form the Seven Flags Pinot Noir. The new wood and 2nd fill components equate to 34% each, and the remainder 3rd and 4th fill.