The Pinotage Grape

Pinotage is a cross between Pinot Noir and Cinsault.

In South Africa Cinsault is called Hermitage. Quite confusing since in France Hermitage means Syrah.

The clone was created in 1925 by Abraham Izak Perold, the first professor of viticulture at Stellenbosch University.

Primary Regions are Stellenbosch, Swartland, Paarl, and Walker Bay in South Africa.

The grape is well-suited to South Africa's warm and dry climate. Outside South Africa, it is relatively rare, but small plantings can be found in New Zealand, USA (California), Canada, Israel and Brazil.

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Styles

• Varietal Pinotage: Bold, deep red wines

• Cape Blends: Blended wines with Pinotage as a key component, often with Cabernet Sauvignon and Merlot

• Rosé and even Sparkling Pinotage

• Some producers experiment with lighter, Beaujolais-style Pinotage

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Flavor Profile

Pinotage wines can vary widely, but they typically have:

Aromas and Flavors

• Fruity Notes: Black cherry, plum, raspberry, red currant

• Smoky/Earthy Notes: Tobacco, tar, leather, roasted meats, earthy undertones

• Spice: Clove, licorice, baking spice

• Unique Character: Sometimes described as having a "rubbery" or "acetone" note in poorly made versions, though high-quality examples avoid this

Texture and Structure

• Medium to full body

• Moderate to high tannins

• Medium to high acidity

• Often displays a bold, rustic character

Aging Potential

Can age well, particularly premium examples aged in oak, gaining complexity and smoothing out its edges over time

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Food Pairing

Pinotage pairs well with bold, hearty dishes:

• Grilled and barbecued meats (especially with a smoky char)

• Game meats like venison or ostrich

• South African cuisine, such as boerewors, biltong, or braai dishes

• Spicy foods, including dishes with curry or pepper-based sauces

• Mature cheeses, particularly aged cheddar or Gouda

For lighter versions or rosé styles, try:

• Roast poultry

• Grilled vegetables

• Charcuterie