Winery FlagstoneThe Last Word Fortified Red
Natural sweet wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the The Last Word Fortified Red of Winery Flagstone in the region of Western Cape often reveals types of flavors of oak, dried fruit.
Food and wine pairings with The Last Word Fortified Red
Pairings that work perfectly with The Last Word Fortified Red
Original food and wine pairings with The Last Word Fortified Red
The The Last Word Fortified Red of Winery Flagstone matches generally quite well with dishes of beef, lamb or spicy food such as recipes of oxtail and carrot stew, harira algerian soup or chicken breast with curry and mushrooms.
Details and technical informations about Winery Flagstone's The Last Word Fortified Red.
Discover the grape variety: Pinot Noir Précoce
Fine, silky, elegant reds with a clear ruby colour, soft tannins and an airy palate with fresh acidity, signature aromas of red fruits (cherry, raspberry, wild strawberry), undergrowth and fine spices. Earlier ripening than classic Pinot Noir. Grown mainly in Germany (Franconia, Württemberg, Ahr) as Frühburgunder and in tiny quantities in France. Early-ripening mutation of Pinot Noir, also called Frühburgunder in Germany.
Last vintages of this wine
The best vintages of The Last Word Fortified Red from Winery Flagstone are 2013, 2014, 0
Informations about the Winery Flagstone
The Winery Flagstone is one of of the world's great estates. It offers 57 wines for sale in the of Western Cape to come and discover on site or to buy online.
The wine region of Western Cape
Cradle of South African wine. Signature Chenin Blanc (Steen, 20%) in ample, fresh whites with notes of quince, yellow apple, honey and acacia flower, from crisp dry to sweet. Sharp, iodised Sauvignon Blanc (Walker Bay, Constantia), balanced Chardonnay. Reds: emblematic Pinotage with roasted aromas (coffee, plum, smoke), firm Cabernet Sauvignon, spicy Syrah.
The word of the wine: Rosé de saignée
A method of making rosé wine that consists of partially draining a vat of red wine after a few hours of maceration. The longer the maceration, the stronger the colour. This practice gives rich and expressive rosés.
