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Flat front label of wine

Backsberg Pinotage 1999

Pinotage from South Africa
  • WS86
0% ABV
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1.0 1 Ratings
0% ABV

Winemaker Notes

Medium depth of ripe mulberry colour. Ripe, fruity nose still retaining its elegant style. The nose and mouth have mulberry and strawberry tones with touches of herbiness. A juicy mouth feel, yet with a fine, supple tannin grip in the finish. Good and easy drinking now, yet has enough development potential to broaden out over the next couple of years.

Critical Acclaim

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WS 86
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Backsberg

Backsberg

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Backsberg, South Africa
Klein Babylonstoren (the small tower of Babylon) was purchased by CL Back, an immigrant from Lithuania, in 1916. Over the years the farming activities have shifted from being a mixed farm with fruit, vineyards, grain and livestock to primarily a fruit farm producing over a thousand tons of peaches, to predominantly a wine farm by 1970.

Second generation owner Sydney Back came to the farm in 1936. He took the estate to great heights through a combination of hard work and innovative ideas.

Third generation owner Michael Back joined the family business in 1976. Over the years the estate has grown to its present size of almost 300 ha through the selective purchase of additional land in the neighbourhood. A young fourth generation awaits their opportunity to carry on the tradition of fine wine and brandy making.

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.

WWH364BPT92_1999 Item# 29617