I am sitting in my office and outside the sun is slowly warming up the cool autumn morning. It is exactly a week after the big storm that hit the Western Cape and it still feels unreal. I hope that none of you have been severely impacted by the storm and that you are all safe and well.
What is happening in our vineyards? Well, fortunately none of them has been severely impacted by this storm. May is a very important month for our vineyards, as forms the bridge between production and winter dormancy. The active leaves are still working hard and the vines are building up reserves in its roots by moving carbohydrates into the trunk and roots. The stored reserves are then used for Spring budburst. The vineyards had a good after harvest period of building up reserves in April with harvest that finished much earlier than normal. Temperatures have been cooler in the day than long term average, but night temperatures are slightly warmer than long term average. Now in the second part of May the vines should start shutting down and going into their well-deserved winter break.
In the cellar, we are busy with a few different activities, with the main focus on tasting and preparing blends for bottling the 2025 red wines and 2026 white wines. Then, we have also just completed a deep clean of all harvest equipment and covered them up for their long break until next season.
All white wines have been racked of their primary lees and are busy ageing on their secondary/fine lees until we start blending. Malolactic fermentation (in short called MLF) is also still going on our red wines. This is a secondary fermentation where bacteria convert the sharp-tasting malic acid in red wines into softer lactic acid. This process not only improves the taste profile, but also make the wine microbial more stable. By ensuring this process is completed after harvest, we do not have the risk of MLF happening in bottle, forming CO2 gas, and spoiling the wines. All our 2026 red wines are going through this process, and we monitor their progress weekly... Once MLF is completed, we rack the wine of its primary lees out of barrel, adjust SO2 on the wine in tank to preserve it against oxidation and any other microbiological spoilage. The barrels are washed and steamed, and then the wine is transferred back into the barrels where it will mature between 12 and 18 months.
I hope you are stacking up on some wood for the fireplace and some delicious Flagstone red wines for the cold winter ahead. Stay safe and warm.
Cheers,
Gerhard Swart
One year with Vinarchy
This month, the Flagstone team celebrated one year as part of Vinarchy. Formed through the merger of Accolade Wines and Pernod Ricard Winemakers, Vinarchy is a global wine company focused on innovation, connection and shaping the future of wine.
We’re proud to be part of a team that brings together passionate people, iconic wine brands and a shared love for creating memorable wine experiences around the world.
Here’s to the journey so far – and to what’s still to come.
Wines on promotion: 28 May - 7 June
Enjoy a 33% Discount on the following wines:
- Noon Gun Chenin Sauvignon Blanc Viognier Blend 2026
- Longitude Shiraz Cabernet Sauvignon Malbec Blend 2025
- Dragon Tree Pinotage Shiraz Cabernet Sauvignon 2022
- Writer’s Block Pinotage 2022
Click HERE to shop now.
Upcoming food and wine events
We’re excited to share the next two upcoming Flagstone Food and Wine Pop-Up weekends with Chefs Mark and Mo at the Flagstone Tasting Room.
Join us for relaxed afternoons of seasonal food, great wine, and time spent at the cellar as we head into the winter season.
Venue: Flagstone Tasting Room
Dates: 30 May and 5-6 June 2026
Time: 12h00 – 15h00
Email: flagstone.wines@vinarchy.com
Call: 021 850 5891
Booking essential.
We look forward to welcoming you back to the cellar soon.