Mostly Sauvignon Blanc and Semillon with a touch of Viognier, the grapes all originate in the cold climates of Elim and Elgin. All wines were barrel fermented and then aged in barrel for 10 months. This wine has been designed to live for at least 10 years from bottling.
Tasting note: Intense green fig, green pepper, passion fruit and spice on the nose. Very concentrated, structured wine on palate showing citrus, vygie, green pepper, orange and cinnamon/vanilla toasty oak.

50% Cabernet Sauvignon, 50% Pinotage - The concept behind this wine was to push the logistical boundaries of our Flagstone Winemaking technique to the limit. We picked Pinotage off our favourite vineyard in the Bottelary Hills on the 15th of February 2001. The grapes were sorted, cooled to zero degrees and de-stemmed into a Flagstone open-top fermenter. There they lay for two months at zero degrees until we picked the same tonnage of grapes from our favourite Cabernet vineyard in the Kuils River foothills. After sorting, the grapes were de-stemmed and fed by gravity into the same open-top fermenter. The cooling was switched off and cold-soak punch-downs began immediately. The whole berry mash took a further seven days to warm up to the temperature where spontaneous fermentation started. Fermentation was fairly rapid thereafter, rising to thirty-two degrees centigrade. The wine was pressed off just before primary fermentation was complete, straight into new American, one new French and one second fill French barrel. There it remained for the next eighteen months on its primary lees, undergoing malolactic fermentation in the barrel. Lees were stirred periodically and the wine received a rough pad filtration prior to bottling under screw-cap. Tasting note: Dense, dark red colour. On the nose, intense wild blackberry jumps out of the glass. This is backed up by toasty and ripe spicy plum and raspberry. The palate is as intriguing as it is balanced with loads of character. Black cherry, vanilla, chocolate chip muffin, cloves, toffee and just a hint of hedonistic animal magnetism.

Mostly Sauvignon Blanc and Semillon with a touch of Viognier, the grapes all originate in the cool climates of Elim and Elgin. All barrel-fermented and then aged in barrel for 10 months.

This wine has been designed to live for at least 10 years from bottling.

80 cases of this wine were sold at the 2010 Auction.

Tasting note: Intense green fig, green pepper, passion fruit and spice on the nose. Very concentrated, structured wine on palate showing citrus, vygie, green pepper, orange and cinnamon / vanilla toasty oak.

Drink within the next 10 years.

The grapes were hand picked on 25 March 2004 at 25.2-26.1º balling. The grapes were then crushed, after which all small parts of the stems were removed by hand on a sorting table. Cold maceration on the skins took place for 10 days with one cold soak punch down per day. Fermentation took place in stainless steel open top fermenters with punch downs every four hours, at 25-30º C. Pressing and barreling down took place without the use of pumps - only gravity flow. The wine was then matured for 24 months - two-thirds in new American oak barrels and the rest in older French and American oak.

Tasting Note:
The wine has a deep colour and a rich, complex nose that combines black fruit, licorice and cracked black pepper with hints of ethereal spice. Full and deep on the palate with a wonderfully integrated tannin structure and earthy undertones.

The Weisser Riesling (Swartberg, Oudshoorn) and Sauvignon Blanc (Elim) were handled very reductively. The Sauvignon Blanc had 12 hours of cold maceration before pressing. Both were tank fermented and kept on the lees to just before bottling. The Chardonnay (Helderberg) and Morio Muscat (Swartberg, Oudshoorn) were cold soaked for 6 hours. They fermented in barrel for 3 months before blending and bottling. Tasting Note: Delicate pears, lemon meringue, linden blossom, terpenes and a slight noble character on the nose. Crisp, penetrating mouthfeel, delivered with a lingering finish.

Aromas to get your heart racing: cherry, plum, mocha coffee and dark chocolate. The palate is dense and concentrated with super soft, mouth-filling tannin. Flavours of sour cherry, ripe strawberry, cinnamon and dark chocolate combine to leave a lasting impression of substance and balance.

53% Shiraz, 39% Cabernet Sauvignon, 8% Merlot Bottled under screw cap. Grapes were handpicked, kept in cold storage overnight, crushed the following day and placed in flagstone open top fermentors. Many experiments with different strains of yeast were carried out. Cold maceration on skins for up to two weeks. 4-hourly punch downs. Pressed to barrel, where malolactic fermentation took place. All barrels were tasted and the best were selected for this wine. Tasting note: Attractive deep red colour with classic aromas of ripe red plums, blackberries and strawberries. Core deliciously rich in vanilla with undertones of cinnamon and spice. New American oak, well integrated with fruit and spice. Prominent ripe tannins contribute to a well rounded finish in creamy elegance.

Both the Shiraz and Cabernet Sauvignon were 50% whole berry crushed to open top fermenters. They underwent cold maceration for two to three weeks with a punch-down every second day. After inoculation they were punched down at regular intervals. The wine was pressed straight to barrel. 100% New American oak was used. The wine spent 14 – 15 months in barrel. 40 cases of this wine were sold at the 2004 Auction. Tasting Note: Loaded with plums, leather, spice and cloves. Subtle hints of vanilla and white pepper. On the palate, plush, velvet fruit, deep cassis layer, silky tannins and well balanced acidity.

The Chenin Blanc was crushed and pressed straight to barrel where it was fermented wild. It was left on the lees after fermentation. 15% Sauvignon Blanc from Elim was blended in straight from tank. 100% American oak, new. Bottled under screwcap.

Tasting Notes:
On the nose, pineapple, litchi and crisp tropical hints, with the undertones of cinnamon and vanilla and lime. The nose follows through to the palate with a nice creamy fullness, finishing with a fresh citrus crisp that lingers.

Winemaking Notes
Many people assume the CWG is a bit of a boy's club. This isn't true, but I still think we should have a secret handshake. However, no one has taken this seriously enough to even let me put it on the AGM as an agenda item. I thought therefore I should just make a secret wine. I can not share the origin of the vineyards with you, as this is a secret. Many think this has been matured in French oak - I can not confirm or deny this, as I have used some very special barrels, which may or may not have come from France. The wine is delicious, and is so creamy and luscious because of the blend, the exact proportions of which I have been sworn to silence about by my cellar hands.

Tasting Notes
Deep, mysterious colour introduces an intriguingly complex nose of summer red berry fruit, a touch of vanilla and pepper and a hint of mint and fennel. Soft, balanced flavours of plum, chocolate and cassis are framed by an elegant, ethereal touch of wood.

Winemaking Notes
The Sauvignon Blanc and Semillon both originate from the Moddervlei farm in the Elim area. The grapes were hand picked during February and March at optimal ripeness. Grape pickings were either whole-bunch pressed or crushed and left to cold soak for 12-24 hours. The cultivars were fermented separately in stainless steel tanks, using a variety of different yeasts. Post fermentation lees contact took place in tank after which the wines were racked off the lees and blended. Bottled under screwcap.

Tasting Notes
Pale yellow with a beautiful green tint around the edge. Clear and shiny. Nice green fig leaves and herbaceous characters on the nose, combined with prominent dusty mineral aroma. Lovely hints of passion fruit and paw paw. Amazing aromas exploding on entry. The wine has an elegant creamy fullness with perfectly balanced acidity. The mid palate is full of ripe citrus flavours, ending with a lingering clean aftertaste.

The Sauvignon Blanc and Semillon both originate from the Moddervlei farm in the Elim area. The grapes were hand picked during February and March at optimal ripeness. Lots were either whole bunch pressed or crushed and left to cold soak for 12-24 hours. The cultivars were fermented separately in stainless steel tanks, using a variety of different yeasts. Post fermentation lees contact took place in tank after which the wines were racked off the lees and blended. 40 cases were sold at the 2006 Auction. Bottled under screwcap

Tasting Note
A very characterful, complex wine with strong green fig, capsicum and litchi aromas. The wine has a substantial palate that is well balanced with a long supple finish.

Flagstone is a small, gravity-flow winery specialising in a myriad of hand-crafted, ground-breaking wines and wine-styles. Renowned worldwide for a cutting edge, progress attitude to grape growing and winemaking, Flagstone views its CWG offerings as the pinnacle of that revolutionary winemaking ideal. The Flagstone CWG Weather Girl Sauvignon Blanc/Semillon blend from Elim at the cool tip of Africa is a statement in persistent elegance.

Tasting note:

A very characterful, complex wine with strong green fig, capsicum and litchi aromas. The wine has a substantial palate that is well balanced with a long supple finish.

The Sauvignon Blanc and Semillon both originate from the Moddervlei farm in the Elim area. The grapes were hand picked during February and March at optimal ripeness. Lots were either whole bunch pressed or crushed and left to cold soak for 12-24 hours. The cultivars were fermented separately in stainless steel tanks, using a variety of different yeasts. Post fermentation lees contact took place in tank after which the wines were racked off the lees and blended.

Tasting Note:
A very characterful, complex wine with strong green fig, capsicum and litchi aromas. The wine has a substantial palate that is well balanced with a long supple finish.