Poison of The Month – Flagstone ‘Writers Block’ Pinotage 2015
You can’t buy happiness… but you can buy wine, and that’s basically the same thing, right Hello Joburgers? Some of us cook with it, most of us just drink it, but we all enjoy a delicious glass of vino!
Launch date: 2015
How it’s made: Flagstones Writer’s Block Pinotage is crafted from a single vineyard block, high in the Waaihoek Mountains, which is an hour and a half’s drive north of Cape Town. Everything about this site is special; the combination of soil, slope, climate, aspect and grape variety works brilliantly. It’s the highest vineyard in the area, planted in ancient, decomposed grantic soil, right up against the emphatic slopes of the Waaihoek.
Colour: Enticing ruby red in colour.
Bouquet: A wonderful balance of ripe, dark red fruit like mulberry and blackberry, withmocha chocolate and Indian spice, underpinned by a bewitching hint of bramble and mint.
Palate: Surprisingly rich and balanced, and gives the impression of being elegant and powerful at the same time. Flavours of ripe strawberry, cherry and darker blackberry are wrapped up in soft, comforting oak hints and a caress of vanilla and dark chocolate. Really long and luscious.
Best Pairing: Pinotage is versatile enough to pair across a huge spectrum of dishes, from oysters, to game and spicy Middle Eastern cuisine. It’s an absolute winner with a rare fillet of kudu and parsnip mash.
Cool fact: The concentrated bunches are hand-picked over a few days, rather than weeks, because of the relative uniformity of the soil. After caring for the vines and keeping the fruit healthy through ripening, the major challenge is protection against bird attacks and baboons off the mountains. The Flagstone team push the fruit to hang way past when other Pinotage in the area is picked.
Hangover Cure: Water!
Try one: At Jamie’s Italian in Melrose Arch. Pair it with the Lamb Chops Scottadito; juicy lamb chops grilled under a brick, served with agrodolce peppers, roasted onions and salsa verde.
March 19, 2018
March 19, 2018