Editor Andrew Arnott
Andrew studied Literature and Sociology at UCT before setting off on a global trek that saw him working under the seas of the Caribbean, on the snow covered slopes of the Canadian Rockies and writing for a variety of financial and travel institutions. Now at home in Cape Town, Andrew’s passions for wine and writing are married on this blog.
Subscribe to PressJuiceFor Infrequently Flighted Flagstone News
This Father’s Day let him have the Last Word Posted on June 08 2018 by
Our childhoods and adolescence are punctuated by Dad’s final say.
From an early age our Dad’s play an influential role in shaping our life’s course. They subtly influence our personalities and tastes and steadily weather our moods and emotions as we age. Our childhoods and adolescence are punctuated by Dad’s final say, guidance that is welcomed throughout our lives. It's not often enough that we get to celebrate all those paternal moments that are Dad's special brand of wisdom. So when we do have a day set aside for him, it's worth making a bit of a fuss and we've got a great tipple for that.
The Last Word has a Dad feel to it, warm ruby-red colour, spicy, toasty oak notes, dark fruit bouquet a touch of sweet eccentricity and gentlemanly character. We make it by weaving the ethereal flavours and aromas of fermentation into the typically dense, complex and tannic structure of our handmade reds. These wines have incredible form, exhibiting the fruit of Pinotage with a note of sweetness that adds a final flourish to a moment.
Father's Day is the perfect occasion to open a bottle of Flagstone’s Last Word Fortified Wine, a toast and a hat tip to the gentleman who’s supported you for so long.
Bright red sapphire on the edges, following into dark intense ruby red.
Aromas of very ripe, dark red fruit, cocoa and toasty vanilla is wrapped up in the warm, spicy oak flavours of cinnamon and nutmeg.
The sweet red berry combines with tanginess of dried apricots and peaches, while the sweet plum fruit compote lingers and ends with a comforting, warm sensation.
Port pairs impressively well with hard, salty cheeses like Parmesan, Cheddar, Comté and Pecorino and of course blue cheese. It’s a delight with desserts like coconut creampie, cinnamon ice cream and sticky toffee pudding, or simply sip it with straight dark chocolate.