I start shaking gently with excitement when I open a bottle of Flagstone Wine. Because I know that, it is going to be good, I know it is going to be food friendly and more often than not, I hope there is another bottle to follow.
Gerhard Swart, the winemaker at Flagstone makes wines that make you think as well as enjoy yourself at the dining table, around the braai, or in the study after dinner discussing the affairs of the world.
The name of the wine comes from the Dragon Tree which was given to the Cape Town Port Captain by the captain of a passing ship over 100 years ago. The tree stood guard over Flagstone’s underground barrel cellar until the winery moved to Somerset West in 2002.
The grapes used for the Flagstone Dragon Tree Cape Blend 2013 come from earmarked vineyards which have stone and rock in the soil which contribute to the tannic feel of the wine. The blend of 35% Cabernet Sauvignon, 33% Shiraz, 30% Pinotage and 2% Malbec which have spent 16 to 18 months in oak barrels.
It looks like
Bottled in a Bordeaux shaped bottle under screw cap. In the glass, it is a deep dark bloodplum at the core which pales out to garnet at the rim.
It smells like
Dark fruit, red, black and blue berries and plums. Fruit cake spices.
It tastes like
Perfect balance from entry, big fruit on the centre palate, with the oak and tannins so perfectly interwoven. Lingering and gently waning aftertaste.
It’s good with
While the wine is so good by the glass at any time, it is perfect with food. The very nature of the grape varieties used means that gently spiced foods, boerewors, North African Tagines, Kerala dishes. Alida Ryder’s Mushroom Arancini with Roasted Tomato Sauce is a great midweek supper dish – and a lovely combo with the wine. Click here for her recipe.
Read more about Flagstone Wines and buy their wine online – CLICK HEREFlagstone Wines