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Beaumont Pinotage 2015
Matches very well with bobotie, game and curries, spare ribs and pepper steak, or try snoek and grape jam.
Jayne had always made small quantities of wine and therefore the decision to start a wine farm and business was in fact out of necessity – they needed a home to cultivate both passion and grapes. Their journey continued as they embarked upon the craft of making wine on the then Compagnes Drift Farm, since renamed Beaumont. The farm was completely transformed by hard work, a spirit for adventure and a proper dose of crazy. The decision to make wine under the family name was life-changing and represented an unconditional commitment to every bottle produced.
Since then, Jayne has cultivated vineyards, crafted wines and art and pursued bee farming. Her three children, Sebastian, Ariane and Lucien, were all born and raised on the farm and so, during any visit to the cellar lunches, tastings, tractor tours and farm hikes, the stories that unfold are rich, funny, and beautiful. These stories form the foundations of the many traditions that have naturally occurred during the years that followed.
Jayne continues to produce a limited amount of Pinot Noir with her own hand-drawn labels.
With an important wine renaissance is 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.
A distinctively earthy and rustic variety, Pinotage is South Africa’s signature grape. In 1925 viticulturists crossed finicky Pinot Noir and productive, heat-tolerant Cinsault, and created, surprisingly, a variety both darker and more tannic than either of its parents. Pinotage at first seemed nearly impossible to tame, with its bold profile and wild flavors but advances in viticultural and winemaking techniques have since helped to make Pinotage wines quite alluring. Today it is a popular South African export both as a single varietal wine and in “Cape blends.” 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 dark fruits of plum and blackberry. The flavors are bold, and tannins are firm but ripe—in fact, many Pinotage wines bear more resemblance to Australian Shiraz than to Pinot Noir.
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.
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.