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Grape widely grown and successful in South Africa. Reportedly also cultivated in nearby Zimbabwe. Derived from the crossing of a Pinot Noir clone and Cinsaut. Used to make a popular, hearty red wine that ages well - (and often requires it). Currently sparsely grown in New Zealand in declining quantities. Reportedly also used on some small acreages for evaluation purposes in California although prospects for acceptance there appear bleak.

Home is South Africa. Recent experiments in New Zealand, Chile and Australia.

Thrives well in the slightly hot, dry climate of the Western Cape.

Pinotage, itself, is a cross between Pinot Noir and Cinsault.

Flavour & Character
Distinct, individual character with peppery and spicy flavours. Strong hint of plums, bananas and redcurrants.

Although easy to cultivate and vinify, Pinotage vine material is in short supply, mainly root stock.

Styles vary from smooth to rough textured. Although it benefits from maturing, it is not often allowed to age.

Body, Dry/Sweet
Produces light red, blush and sparkling wines.

Pinotage was created in the 1920s by Professor Perold at Stellenbosch University.











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