The wine shows a light hay hue in colour and on the nose it reveals great aspects of citrus with some stone fruit and oak notes. Tangerine fruit and citrus blossom fragrances are apparent, with hints of vanilla pod and almond flakes. The palate is an exciting combination of crisp citrus fruit with great complexity, concentration. The balanced, fresh acidity is natural, and adds focus to the wine.
This wine was made from a 100% non-inoculated fermentation in a selection of French oak barrels. (33% new, the rest 2nd; 3rd and 4th fill.) Lees stirring was done and the wine remained on the lees for a total of nine months. Only 38% of the wine went through malolactic fermentation, all without inoculation, further ensuring freshness and acidity. After tasting and blending trials, the wine was assembled, stabilised and prepared for bottling.
Fish, poultry, pork and game bird dishes work well with this wine. It works particularly well with creamy pastas and salmon dishes. The good acidity and balance between wood and fruit keeps the wine from being overly rich and consequently, great without food too. Mussel soup is a perfect match.
Paul Cluver Wines is a family owned and family run winery, focused on producing world class wines that reflect the uniqueness of the cool-climate Elgin terroir. The family is proud to have pioneered the Elgin appellation and for being a leader in sustainable farming.
“This remains the benchmark Elgin producer of wine and in their Seven Flags Chardonnay, Andries Burger has conjured one of the standouts of the vintage, white or red. Just a showstopper of a Chardonnay that gives a lot of Burgundy a run for its money (and I’ve tasted a lot of white Burgundy). If you want to know how good South African whites can be, then look no further than Paul Cluver.”
– Neal Martin from Robert Parker
Alcohol: 13.69 %
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