Pinotage has a place in the South African wine lover’s heart. Created in the late 1920s by Professor Abraham Perold by cross pollination of the Pinot Noir grape and Hermitage [known now as Cinsaut]. In the early 1940s, there were sufficient bunches to make one barrel of wine and Prof Perold asked his fellow academic Prof CT de Waal to make the first wine. Sadly, Perold died before tasting it.
October 12th is Pinotage Day. One of the premium South African Pinotages is this top-quality varietal offering, Nederburg The Winemaster’s Pinotage 2018. It is named to honour the Paarl winery’s long-established tradition of winemaking excellence. A wine classically styled, food-friendly with abundant fruit flavours, elegance and finesse, it treasures the integrity of the grapes in every step of the wine-growing and winemaking journey.
The grapes are sourced from vineyards in and around the Western Cape. The Nederburg viticulturist works hand-in-hand with the grape growers in managing each vineyard block to ensure the best quality fruit for this wine. The different microclimates and soil types associated with each vineyard add to the complexity of the wine. Both hand and machine harvesting take place. The grapes were destalked, and the berries crushed and cool-fermented in temperature-controlled stainless-steel tanks. After both alcoholic and malolactic fermentation the wine was matured in selected French and American Oak Barrels for a period of 12 months before being prepared for bottling. Samuel Viljoen is the winemaker responsible for this superb product.
From a Bordeaux shaped bottle, closed with natural cork. The label is elegant and descriptive. In the glass, the wine is a dark plum at the heat which pales out to ruby at the edges. The aromas are all about red fruit, berries and cherries and ripe prune plums with whiffs of oak and its concomitant spice and vanilla. From entry the mouthfeel is full and generous. An avalanche of red fruit goes through the mid palate into the lingering aftertaste with gentle tannins. A varietally true wine. This is what Pinotage should taste like. Eminently drinkable now, the wine will reward with a couple of years of cool cellaring.
As we move into Spring and summer, the wine is well suited to pizza, pasta dishes with tomato-based sauces, roast duck with a berry sauce, and venison fillet. Excellent with pork belly and a good piece of boerewors off the braai. On Sunday for the traditional Roast Lunch, Dianne Bibby’s Roast Leg of Lamb with Sweet Onion Marmalade is the perfect partner. Click HERE for her recipe. And you can buy her brand new e-book online as well.
I am so fortunate to be able to offer a 20% discount on any other Nederburg Wines purchased online, CLICK HERE. Simply quote the discount code NEDOLIVIER
Read more about Nederburg Wines – CLICK HERE