Flagstone’s The Last Word Cape LBV 2013, good with Ina Paarman’s Venison Port & Prunes Pie…

Flagstone’s The Last Word Cape LBV 2013

The European Union claims a geographic indicator on the word Port so we may not use the name Port for our Port Style Wines. Instead the Cape Port people have decided to use the names Cape Tawny, Cape Ruby and the like. A rose by any other name will smell as sweet. Flagstone’s The Last Word Cape LBV 2013 in Late Bottled Vintage Style certainly tastes as sweet as many I have tasted in the Douro Valley on my two visits there.

Flagstone Winemaker, Gerhard Swart explaining barrels to some future customers

Flagstone Winemaker Gerhard Swart uses all Pinotage grapes for the Flagstone’s The Last Word Cape LBV 2013 from the Breedekloof Wine Appellation. The wine, once fortified is matured on American 75% and French 25% for a period of three years, has become so popular recently. It is a wine which would certainly be classified as vintage had it been in the oak barrels for longer. The wine was then prepared for bottling.

It looks like
Packed under natural cork in a 375ml traditional squat Port shaped bottle. The label is very much like a classical Port label. In the glass a deep bloodplum at the core which pales out to garnet at the edges.

Pinotage ripening on the vine – picture Dusan Jelic

It smells like
What one expects – dark red fruit, cocoa when you smell it in the tin and a freshly split vanilla bean.

It tastes like
The dark berries are there from entry through an unctuous, full mid palate into a long aftertaste. The red berries of the Pinotage are added to soft sun-dried apricots and yellow fleshed peaches. Good plum fruit with a touch of spice.

Ina Paarman’s Venison Pie with Port & Prunes

It’s good with
A Cape Late Bottled is an interesting wine, the French love drinking it with tonic in a tall and tinkly glass. It is also good when you cream with a good soft blue cheese like Gorgonzola or Stilton and serve it with a digestive biscuit. Cook pears in the Flagstone’s The Last Word Cape LBV 2013. Very good as a marinade for Lamb Chops before a braai, lovely crisp caramelly edges. But of course, best in a glass on its own in front of the fire as the embers die down for the night. It is hunting season mow and with many of our friends going shooting for the pot we have access to Venison. Ina Paarman’s Venison Pie with Port and Prunes is a great dish in which to use a Cape Late Bottled or a Cape Tawny. Click here for her recipe.

Ina Paarman, of the eponymous Food product Company, special friend

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