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Spice Route Pinotage 2007

Pinotage from South Africa
  • WS89
0% ABV
  • RP92
  • WS90
  • WE90
  • WE90
  • WS90
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4.3 2 Ratings
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4.3 2 Ratings
0% ABV

Winemaker Notes

Perfumed plum aromas with subtle oak and spice notes. The palate is medium-bodied to full-bodied, with rich, blackberry fruit flavors. Aromas folow through to full lingering finish. Tannin and fruit are in good balance and the wine shows characteristic Swartland style. This wine should age for 5-7 years.

Critical Acclaim

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WS 89
Wine Spectator
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Spice Route

Spice Route

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Spice Route, South Africa
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Five centuries ago the ancient mariners braved uncharted seas to round the Cape in search of exotic spices. Their nerve and dash inspired Charles Back to found the Spice Route Winery in 1997. Charles had bought the farm Klein Amoskuil, and this Malmesbury based farm is now home to Spice Route's Swartland terroir styled wines. The Spice Route Winery has found its signature wine style in the warm rolling hills along the Cape West Coast. Matching traditional practices in the vineyards with modern, minimalist approaches in the cellar, they produce exceptionally ripe and deep-flavoured wines. The deep red soils sustain unirrigated bush vine through the long warm summers. These harsh conditions are tempered by cool Atlantic breezes rolling in overnight. In its few years since inception had a stratospheric climb into the top echelons of the South African wine industry.

South Africa

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The South African wine renaissance is in full swing. Impressive red and white bargains abound. South Africa has a long and rich history considering its status as part of the “New World” of wine. 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, it is increasingly responsible for high-quality wines that are helping 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 the brisk ocean breezes necessary for steady ripening. Similarly, cooler high-elevation vineyard sites offer climatic diversity.

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 earthy, gamey 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 behind.

Pinotage

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A distinctively earthy, rustic, and divisive variety, Pinotage is South Africa’s signature grape. A cross between finicky Pinot Noir and productive, heat-tolerant Cinsault, it was created in 1925 and surprised its inventors by being darker and more tannic than either of its parents. Pinotage at first seemed nearly impossible to tame, with its bold profile and wild flavors. While the grape has always had detractors, advances in viticultural and winemaking techniques have since helped to make Pinotage wines more palatable. Today it is a popular South African export both as a single varietal wine and in so-called “Cape blends,” in which Pinotage forms a significant proportion of a blend with other red varieties. It is grown very minimally outside of South Africa.

In the Glass

There is no mistaking the smell of Pinotage—common descriptors include tobacco, smoke, tar, bacon, licorice, hoisin sauce, and burnt rubber, in addition to more run-of-the-mill fruit like plum and blackberry. The flavors are bold, and tannins are firm but sweet—in fact, many Pinotage wines bear more resemblance to Australian Shiraz than to Pinot Noir.

Perfect Pairings

For a wine this powerful, food should be equally bold, and gets bonus points for mirroring Pinotage’s sweet and sour flavors. Classic smoky South African braai (barbecue) is the most obvious match, while grilled curry sausage, lamb biryani, or richly spiced beef stew would be equally welcome at the table.

Sommelier 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. The somewhat less appealing “Herminoir” was also considered.

ALLCT876084_2007 Item# 98549