Pinotage was the result of a cross between Pinot Noir and Cinsaut (Hermitage) varieties in 1925 by Professor A I Perold at Stellenbosch University. Planted in the 80’s the grapes were hand harvested at 24°B. The vineyard yields only 8 ton/ha.
Bouquet is loaded with aromas of strawberry, mulberry bouquet with hint of cocoa, palate packed with juicy red fruits, hints of strawberry jam and earthy undertones. Wine shows complexity and balance.
Pan fried duck-breast with a Pinotage and red-current reduction served on a bed of mashed sweet potatoes and roasted baby carrots. Barbecued lamb cutlets with rocquette salad and boiled baby potatoes tossed in butter and olive oil. Red meat, robust pastas, roast chicken and roasted vegetables. The perfect wine for any barbecue or to relax – after a busy day.