• 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

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