Pinotage

• Color: Red
• Grape Parentage: Pinot Noir x Cinsault
• Place of Origin: South Africa (1925 crossing developed by Dr. Abraham Perold at Stellenbosch University)
• Origin of Grape Name: The name is a combination of “Pinot” and “Hermitage”, a historical synonym for Cinsault in South Africa
• Major Countries of Production:
  • South Africa: 6,239 ha (2010, Wines of South Africa)
• Synonyms: None
• Viticultural Characteristics: Mid-Budding, Mid-Ripening, Susceptible to Powdery Mildew, Downy Mildew, and Botrytis/Grey Rot
• Preferred Soil Type: Moisture-retaining soils
• Common Blending Partners: Pinotage may be produced as a varietal wine, or it may be encountered as an element of South African “Cape Blends”.

Typical Descriptors and Structure for South Africa Pinotage

• Visual: Dark Ruby/Purple, Moderate Plus Concentration, Stained Tears
• Aromas/Flavors: Moderate Plus Intensity
  • Fruit: Roasted/Charred Black and Red Fruit, Blackberry, Black Cherry, Slight Fig
  • Significant Brettanomyces: Saddle Leather, Clove, Smoke, Band-Aid 
  • Other: Sanguine/Blood, Fresh Paint, Rubber/Burnt Rubber, Barbecue
  • Oak: Moderate to High Use of New Oak

Structure: Dry, Moderate Plus Body, Moderate Tannin, Moderate to Elevated Acidity, Moderate Alcohol