The Pinotage grape varietal

Pinotage is the one grape varietal that South Africa can lay full claim to it originated here when a Stellenbosch University professor Abraham Izak Perold, crossed Pinot Noir with Cinsault. Some loved it, and many were less enthusiastic, according to the Pinotage Association, but it is now one of the country’s most popular wines. International Pinotage Day takes place on the 2nd Saturday of October annually.

Tasting notes

Blackberry and plum flavours upon entry with light hints of cedar oak aromas from barrel maturation. A wine with excellent balance, and a long juicy aftertaste. Promising blackberry aromas upfront with lively spicy/sweet cedar oak in the background.

Food pairing suggestions

• Spicy pepperoni pizza

• Braised eggplant with garlic

• South African oxtail stew

Climate/conditions

Mediterranean climate with winter rainfall situated between the cooler, wetter Boland and the harsher, drier Karoo. Cool nights enhance the veraison with warmer days for good phenolic ripeness and concentrated flavours.

Winemaking

Grapes are destemmed and crushed on arrival at the winery. Fermentation takes place at a controlled temperature between 26 – 30°C to maximise the extraction yet cool enough to promote fresh fruit flavours. After second fermentation the wine is further matured in 225 litre French and Hungarian oak barrels between 12 – 18 months.