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Poetry Chardonnay 2021 - Flagstone


  South Africa
ADD TO CART At your doorstep in 1 - 3 days

A challenging Chardonnay!


Why do we love it?

If deep down you think you've tried all the different styles of Chardonnay around the world, we're going to disprove you right now! Poetry Chardonnay - Flagstone, comes from the coldest region of South Africa and has a very special and completely distinct identity! And its quality and price ratio is challenging!

Old Dynamite, located in Cape Town, is the old dynamite factory, used to mine diamonds and gold. In 2002 it was renamed to Flagstone Wines and operated for the first time as a winery! Winemaker Gerhard Swart, a South African innovator, followed a progressive vegan philosophy in winemaking. The five privately owned vineyards in Elgin have cultivated under the IPW (Integrated Production of Wine) and BWI (Biodiversity in Wine Initiative) sustainable agriculture programs and have brought countless accolades and awards to its now world-class wines!

The grapes for Poetry Chardonnay - Flagstone, come from the cooler area of Walker Bay. There, due to altitude as well as exposure to the ocean, the climate is ideal for the production of one of South Africa's best Chardonnays.









Tastes Like

In the glass it is golden with green highlights. The aromas exude freshness and are of medium aromatic intensity with lime and green fruits standing out. Intense notes of dried peach.

In the mouth, it is strongly refreshing, with a medium body and a nice, strongly fruity character. The aftertaste is moderate and balanced.

Technical stuff
Color White
Type Dry
Year 2021
Alcohol 13%
Origin Cape Town, South Africa
Variety Chardonnay
Aromas Green apple, pear, peach, lime, white flowers
Bottle Size 750ml
Barrique -
Serving temperature 9°C
Aging 3 years
Closure Screw cup
Organic No



Pair it with creamy French cheeses such as Camembert and grilled meats with spicy sauces.

Orzo pasta with shrimps, finocchio and Arseniko of Naxos

600 g fresh shrimps

250 g orzo

150 g finocchio

50 ml. ouzo or white wine

50 g butter

40 g olive oil

1 teaspoon tomato paste

50 g Arseniko of Naxos

Fresh fennel

Freshly ground pepper



For broth

1200 ml. water

1 onion

1 carrot

2 cloves of garlic

1 sprig celery

1 sprig of thyme

1 bay leaf

4-5 black peppercorns



Peel the shrimps and remove the heads, which are put in a saucepan to prepare the broth.
With a knife, cut and remove from each shrimp the black intestine. Rinse and keep the shrimp aside.

Put in the pot with the shells and heads, all the above ingredients for the broth and boil for about 20 minutes. Pass the broth through a sieve and keep it hot.

For the orzo, finely chop the onion and finocchio into thin slices. In a large-sized pan, sauté in olive oil onions and finocchio until they are softened and then add the orzo.

Stir continuously and when the orzo is glistening, add tomato paste, pepper, wine and start adding the hot broth. Add it in 5-6 doses, stirring regularly with a wooden spoon.

When the orzo is nearly done and you have 1 dose of the broth left, add it along with the shrimp, season with salt and a little more pepper.

Stir for 3 minutes and remove from heat. Orzo must be juicy and thickened. Then add the butter and the Naxos cheese and finely chop finocchio's green leaves.
Dangle lightly and cover the pan. Before serving, stir and add to each plate some fresh fennel finely chopped.

- You can add 3-4 anise seeds for extra flavor and taste
- We prefer fresh shrimps but it is not necessary
- Alternatively you can use a spicy Gruyere
- Orzo can be made with other seafood such as shellfish, squid or cuttlefish
- Be careful to remove the orzo from the heat while it is quite juicy and al dente because ti tends to absorb the liquids and continue cooking
- You can add some sundried tomatoes


Eva Monochari

Food Blogger


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