Pinotage

The creation of South African Prof. Perold in 1925, Pinotage combines the supple Burgundian character of Pinot Noir with the more rustic and assertive traits of Cinsault from which the variety was crossed. In South Africa where it has become recognised as the Cape’s speciality wine, Pinotage can produce a wide variety of wine styles and qualities including port style and sparkling wines.

Pinotage made for early drinking has juicy berry fruits, raspberry scent and sweet flavours. It can be fleshy, full-bodied, ripe and with a velvety smoothness and soft powerful finish. Until a few years ago, most Pinotage was made fairly dry, lean and earthy with a dusty or rustic character. Riper harvesting, smaller yields and the use of oak maturation has broadened the appeal of the variety.

Dry rosé made from Pinotage retains the varietal’s attractive red berry aromas. There have been significant plantings of Pinotage in New Zealand where it is now losing favour. A New Zealand Pinotage tends to exhibit dusty, mineral flavours and light, easy drinking structure.