MAN Family Wines Pinotage 2005
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Pinotage is South Africa's indigenous grape varietal, a genetic cross between Cinsaut and Pinot Noir. It's a unique grape that produces rustic, simple, and appealing reds. It's the perfect match for South African cuisine which is primarily meat based. It's especially good with "braai"- the South African outdoor barbeque often including antelope, deer, lamb, sausages, and beef. Not all that different from the American backyard BBQ.
This is an approachable, easy drinking Pinotage. Some can be a bit too rustic and spicy but this one leans fruitier and was a hit amongst Wine.com employees. It's bold and juicy with red-berry fruit flavors and a touch of sweet oak spice. The South Africans claim it's the only wine for eel and the perfect complement to a steaming bowl of 'roo stew. We also suggest trying it with BBQ, grilled meats, chili and stews.
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2019-
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"It all started as a simple plan: to make a wine that we’d love to buy. We wanted quality wine that offered excellent value and great packaging. Not exactly an epiphany, perhaps, but enough to motivate us into action. Of course, first we had to come up with a name. To keep peace in the families, we took our wives’ initials (we each have one wife) — that is how we explained to Marie, Anette and Nicky that we were going to be 'busy' most weekends. 'It’s for you!' we told them. And mostly it’s true." —José Conde, Tyrrel Myburgh, and Philip Myburgh
José Conde and brothers Tyrrel and Philip Myburgh started making wine together in 2001. They are further supported by a group of dedicated grape growers from the Agter-Paarl region. From the first 300 cases made in a tractor shed, MAN Family Wines has grown to producing over 175,000 cases per year and exporting to 25
South Africa’s signature grape, Pinotage is a distinctively earthy and rustic variety. In 1924 viticulturists crossed finicky Pinot Noir and productive, heat-tolerant Cinsault, and created a variety both darker and bolder than either of its parents! Today it is popular in South Africa both as a single varietal wine and in Cape blends. Somm Secret—The name “Pinotage” is a subtle portmanteau. The Pinot part is obvious, but the second half is a bit confusing. In the early 1900s, Cinsault was known in South Africa as “Hermitage”—hence Pinotage.
With an important wine renaissance in full swing, impressive red and white bargains abound in South Africa. The country has a particularly long and rich history with winemaking, especially considering its status as part of the “New World.” In the mid-17th century, the lusciously sweet dessert wines of Constantia were highly prized by the European aristocracy. Since then, the South African wine industry has experienced some setbacks due to the phylloxera infestation of the late 1800s and political difficulties throughout the following century.
Today, however, South Africa is increasingly responsible for high-demand, high-quality wines—a blessing to put the country back on the international wine map. Wine production is mainly situated around Cape Town, where the climate is generally warm to hot. But the Benguela Current from Antarctica provides brisk ocean breezes necessary for steady ripening of grapes. Similarly, cooler, high-elevation vineyard sites throughout South Africa offer similar, favorable growing conditions.
South Africa’s wine zones are divided into region, then smaller districts and finally wards, but the country’s wine styles are differentiated more by grape variety than by region. Pinotage, a cross between Pinot Noir and Cinsault, is the country’s “signature” grape, responsible for red-fruit-driven, spicy, earthy reds. When Pinotage is blended with other red varieties, like Cabernet Sauvignon, Merlot, Syrah or Pinot Noir (all commonly vinified alone as well), it is often labeled as a “Cape Blend.” Chenin Blanc (locally known as “Steen”) dominates white wine production, with Chardonnay and Sauvignon Blanc following close behind.