Flagstone Wines – beautifully bold
Made from a single vineyard in the Breedkloof sitting 650-720 metres above sea level on the Waaihoek Mountain. These award-winning grapes occupy the highest plantation in the region where the vines cling tenaciously to the decomposed, granitic soil, and their view across this spectacular valley is breathtaking.
Truth Tree Pinotage is bold and beautifully balanced. Flavours of deep blackberry and cherry this wine creaks with spicy oak and hints of dark chocolate. True Pinotage character in an incredibly juicy and easy drinking wine.
Pinotage is versatile enough to pair with a wide variety of dishes from big meaty feasts to bitter leaf salads. Truth Tree is particularly good accompanying slow-cooked duck drizzled with a pomegranate and cardamom gravy served with potatoes roasted in duck dripping.
Each bottle reflects the vines, how they grew and prospered, how the grapes suffered in the summer heat and were battered the drying wind. Each sip reveals how conscientiously the wine was crafted, and how well it has travelled to your lips.
Real wine, made truthfully, has the ability to bind us to the cycles of seasons and offers us the bearings of the stuff that still grounds us.
Flagstone Truth Tree Pinotage is available from select retailers nationwide at RSP R89.00
Colour: Bright ruby red colour.
Bouquet: Up-front dark berries with dark chocolate and subtle spicy undertones.
Palate: The palate is surprisingly rich and beautifully balanced. Flavours of darker blackberry and cherry with hints of dark chocolate and spicy oak.
CHERRY DUCK PIE
FOR THE FILLING
- 1 whole duck
- 25 g butter
- 1 large onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stick, finely chopped
- 3 tbsp plain flour
- 200 ml port
- 1 tbsp honey
- 600 ml chicken stock
- 1 bay leaf
- 2 thyme sprigs
- 400 g fresh cherries
- 1 tbsp balsamic vinegar
- 1 cup of cooked black beans (optional)
FOR THE PASTRY
- 400 g plain flour
- 200 g unsalted butter, chilled and cubed
- 1 medium egg
- 1 tbsp thyme leaves
- Preheat oven to 180°C (160°C fan) mark 4. Put the whole duck on a wire rack in a roasting tray. Roast for 1hr 30min or until the meat comes off the bone easily.
- Meanwhile, in a large frying pan, melt butter and gently cook onion, carrot and celery, covered, for about 15min until soft. Remove lid, increase heat, add flour, then cook for 1min. Stir in the port, honey, stock and herbs, bring to the boil, then simmer for 30min to reduce. Take off the heat, stir in cherries, vinegar and cooked black beans and set aside to cool.
- When duck is cooked, leave until cool enough to handle, then shred meat from bone. Discard the skin. Add to the sauce, check seasoning and cool completely. Chill for 30min, if you have time.
- To make pastry, pulse flour and butter in a food processor until mixture resembles breadcrumbs. Beat egg with 2tbsp cold water, add to processor with the thyme, and pulse until it comes together. Tip on to a lightly floured surface, shape into a disc, cover in clingfilm and chill for 30min.
- Preheat oven to 220°C (200°C fan) mark 7. Put a baking sheet in oven to heat. On a lightly floured surface, roll out two-thirds of the pastry to a circle big enough to line a 1.6 litre (2¾ pint) pie dish, about 5mm (¼in) thick, leaving the excess overhanging. Brush the border on the pie rim with egg.
- For the lattice top, roll remaining pastry into a circle large enough to cover the pie dish. Cut circle into strips 2cm (¾in) wide. Lay them over the pie in a lattice pattern, lightly pressing down ends to the pastry case to seal. Trim off any excess. Brush visible pastry with beaten egg.
- Cook on baking sheet in oven for 20min, then reduce temperature to 200°C (180°C fan) mark 6 and continue to cook for a further 25min, until golden, and piping hot in the centre. Serve.
A carefully crafted wine is a bit like a river.
It is born of many influences, many tributaries.
Made from 45-year old bush vines in the Perdeberg, this single varietal expression of the wonderfully versatile Chenin Blanc grape will impress a wide variety of palettes.
Set apart by zesty acidity and floral character, Tributary’s freshness, decent body and aromatic generosity delivers enough appeal to attract fans of the grassier Sauvignon Blanc and the more buttery notes of Chardonnay while Chenin’s genetic link to Riesling underpins it’s ability as an age-worthy wine.
South Africa is the world’s leading producer of Chenin Blanc where the grape represents about one vine in five. The varietal hails from the Loire Valley in France where it is prized as a premium quality grape capable of producing world-class wines, in the new-world it is often seen as a workhorse variety due to its fantastic versatility.
Explaining Flagstone’s delay in introducing a Chenin, which Bruce Jack calls a “Cinderella” variety due to its steady image overhaul from “workhorse” to “princess” in South Africa, Jack comments “At the premium end, you’ve really got to be confident in the vineyard.”
Flagstone’s Tributary is that confident expression of Chenin’s capacity for depth, complexity and finesse in a zesty dry style with crisp, dancing acidity in a premium wine.
As an accomplished player in food and wine pairings, its impressive acidity balances spicy cuisine and its light, dry style brightens up salads, chicken and seafood dishes.
Flagstone Tributary Chenin Blanc is available from select retailers nationwide at RSP R98.00
Colour: Brilliant gold with green tint.
Bouquet: Fresh peach, ripe apricot and dried pear introduce exotic aromas of this noble grape.
Palate: Tropical notes follow through to palate with hints of stone fruit and vanilla, finishing with a well-balanced crisp acidity.
De Beers Avenue, Somerset West, Cape Town, 7129
021 852 5052 – Open 10am – 4pm
Original recipe: Good House Keeping