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| Country of Origin: |
Other |
| Region of Origin: |
South Africa |
| Typical Product: |
Red |
| Structure: |
Heavy |
| Climate: |
Warm - Cool |
| Soil Type: |
Clay |
| Serving Temp: |
58 - 63F |
| Ageability: |
5 to 6 |
| Blends: |
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| Sauces to Pair: |
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| Meals to Pair: |
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| Other Names*: |
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Pinotage is a relatively rare wine grape in the US and its history is quite short. In the US there are believed to be less than 50 acres of Pinotage currently under cultivation, Its ancestors came from the Rhone region of France, but it actually originated in South Africa in 1925 as a deliberate crossing of Cinsault and Pinot Noir. The 'Pinot' portion of the name of course comes from Pinot Noir. The 'tage' came from the local name in South Africa for Cinsault, which was known incorrectly as Hermitage. The resulting wine bears very little resemblance to Cinsault and even less to Pinot Noir. It can have very aggressive tannins if not kept in check and it has a tendency to produce high alcohol and an even more aggressive alcoholic smell. When tempered with strong oak (usually American oak), old vine Pinotage can produce a well-balanced strong red wine however.
Pinotage buds and ripens in mid season. It is best grown relatively poor soil but the soil should have the ability to hold on to moisture or frequent watering will be required. It's an aggressive grower so the canopy should be thinned to allow filtered sunlight to reach the fruit. It's not particularly prone to rot but can be subject to mildew. The fruit is tightly clustered, small, purple in color with a thick skin, which is the origin of much of the wines heavy tannins.
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| * used in California |
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