Pinotage

The result of a cross between Pinot Noir and Cinsault (called Hermitage in South Africa) made in South Africa in 1925. The name "pinotage" is derived from "pinot noir" and "hermitage". Pinotage is very fond of heat and drought. It is a productive grape variety with a high yield and its own characteristics: powerful aromas of black and roasted fruits. Generally grown as a single grape variety, it is also associated with Cabernet Sauvignon, Merlot and even Shiraz. It produces excellent red wines, but it is also a grape variety worthy of interest for obtaining the most original rosé wines. Extremely aromatic, it is known for its full-bodied red wines matured in oak barrels with excellent ageing potential. South Africa claims that it is not part of the "New World" because wine has been produced there for 300 years, but in the last 20 years the wine industry has been completely reinvented. The Pinotage epic contributes to this revival with a terroir with a strong identity.

WHERE IS IT FOUND?
In France and all over the world

WORLDWIDE

- South Africa (mainly)
- Zimbabwe
- New Zealand
- Australia
- United States
- Canada
- Brazil
- Israel
- Switzerland

MAIN APPELLATIONS
By type of wine: Red and rose

Stellenbosch
Coastal Region

Stellenbosch
Breedekloof

SHALL WE TASTE?
In the glass

reds

Corpulent wine with a dark purple colour. Powerful and full-bodied, this wine is very fruity with an intense and distinctive bouquet. Intense, almost purple colour. Powerful aromas of black fruits (black cherry, morello cherry, blackberry), spicy, coffee and vanilla notes. Beautiful complexity and density in the mouth. Lingering finish. Good ageing potential supported by a high concentration of sugar and acidity. After about ten years, the softness comes to round off the fruitiness of its youth on aromas evolving towards animal notes, blond tobacco, even eucalyptus.

Cellaring potential: To be drunk young within 5 years and up to 20 years.
Service temperature: 13 to 16°C

ROSÉs

Deep pink dress. Lighter and more floral style than the red wines. Full of freshness and pleasant aromas of vanilla, caramel, leather, spices and red fruits.

Serving temperature: 8 to 10°C

FOOD AND WINE PAIRINGS
Pinotage pairings

reds

Plats de viande rouge grillée, barbecue. Cuisine asiatique épicée. Tajine d’agneau. Curry d’agneau.

ROSÉS

Aperitif, savoury tart, pizza, olive cake, grilled white meat.

OUR PINOTAGES...

PINOTAGE
More Information

THE EPIC OF PINOTAGE, KING OF THE TERROIRS OF SOUTH AFRICA

Pinotage is the result of a cross between two grape varieties. When, in 1925, Abraham Perold, a researcher at the University of Stenllenboch, developed this crossbreeding, he counted on the finesse of Pinot Noir and the robustness of Hermitage (the South African name for Cinsault). However, when Perold leaves the university, a few Pinotage plants remained abandoned in the surrounding gardens. Other researchers grafted them to obtain Pinotage as we know it.

It was at the end of the 1950s that this grape variety and its first vintages were commercially established for the first time. The audacity to cultivate this completely unknown grape variety was rewarded 10 years later at the most prestigious competition in South Africa. It was then that many South African winegrowers began to plant Pinotage. Although its cultivation is relatively easy, its vinification requires a great deal of know-how that develops gradually over time.

In less than a century, Pinotage has contributed to the revival of South African wines.

It can be vinified mainly as red wine and rosé wine. More rarely, it can be found in sparkling wine called "Cap classique" from Champagne style winemaking and even in fortified Porto type wines.

A marked identity especially for the red wines for their aromatic complexity due to their ageing in oak barrels. The trend is to highlight the woody notes to reveal wines with strong roasting aromas.

A faraway land and flavours that will surprise the curious who are thirsty for discovery!

Also known as Pinautage