Paul Cluver Seven Flags Pinot Noir 2009

Andries believes that the essence of a great Pinot noir is the purity of fruit and the structure of the wine. The 2008 vintage has this essence, substantiated by its natural acidity. The colour has a luminosity, reminiscent of ripe cherries. The nose holds a combination of red berry, spice, mushrooms and dark chocolate. The palate is a continuation of all found on the nose. Structured and poised, with a tantalizing mineral core.

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.

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variety : Pinot Noir [ 100% Pinot Noir ]

winery : Paul Cluver Family Wine Estate

winemaker : Andries Burger

wine of origin : Elgin

analysis : alc : 13.3 % vol rs : 1.6 g/l pH : 3.61 ta : 5.4 g/l

type : Red wooded

pack : Bottle size : 0 closure : Cork

AWARDS

Recent accolades and recognition
John Platter 2011 - 4.5 stars (nominated for 5 stars)
Classic Wine Trophy 2011: Red Wine Category - Gold medal
Wine Magazine, South Africa - rated best South African Pinot noir. June 2011.
Old Mutual Trophy wine show - Silver medal

in the vineyard : This wine combines site and barrel selection. It is the ultimate expression of the estate''s terroir - the culmination of dedication to the practice of viticulture and wine making.

Currently there are 18.5 hectares planted to Pinot noir on the estate, which equates to 22.8% of the total plantings. Clones include 667, 113, 115, 116 and BK5. The first vines were planted in 1989 and the youngest blocks in 2004. Vines range in age from 5 to 20 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. Some vineyard blocks are superlative to others and it is these blocks that are earmarked for the Seven Flags Pinot noir each year. Each block is harvested and fermented separately.

about the harvest: Fortunately all the Pinot noir was already harvested before the late summer rain came. Harvesting started 8 February and continued until 4 March. The yield varied from 4 to 6 tons per hectare. The grapes came in at 22° - 22.8° Brix.

in the cellar : The approach to winemaking follows that of the Paul Cluver Pinot noir initially. For the 2009 Seven Flags Pinot noir only clone 113 is used. Extensive individual berry sorting was done by hand prior to crushing. This was followed by cold maceration at 12°- 14° Celsius for 4-5 days. The fermentation was allowed to start naturally. During the fermentation, the skin cap was punched through by hand 3-4 times per day or alternatively pumped over. 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.

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