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Bellevue Estate Tumara Pinotage 2004

Pinotage from South Africa
    0% ABV
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    Winemaker Notes

    100% Pinotage, from the Bellevue Estate in Stellenbosch, the world's first commercial producer of Pinotage.

    Vanilla, coconut, plums, and raspberries on the nose, followed by layers of ripe, complex fruit on the palate. A big, well-balanced wine with a long, clean finish.

    Serve with duck, venison, Thai dishes, herb roasted chicken.

    Critical Acclaim

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    Bellevue Estate

    Bellevue Estate

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    Bellevue Estate, , South Africa
    Bellevue Estate
    Tumara wines are produced at the Bellevue Estate, which released the world's first commercial Pinotage in 1953. Now, the over-50-year-old vines continue to produce award-winning Pinotage for fourth-generation Proprietor/Cellar Master Dirkie Morkel. Approximately 30 kilometers northeast of Cape Town, Bellevue has been located in the Bottelary hills - the perfect place to produce world-class red wines since 1701. The estate's plantings are comprised of 190 hectares featuring over 14 grape varieties, mostly red, and include Cabernet Sauvignon, Merlot, Malbec, Pinotage, and Petit Verdot.

    Prof A.I. Perold, known as the father of Pinotage, completed the development of this South African grape at Elsenburg. He made a cross between Pinot Noir and Hermitage to obtain the ultimate success he was looking for. Prof Perold apparently left no notes to explain his choice of cultivars, but legend would have it that he was attempting to combine the quality of Pinot Noir and the production capacity of Hermitage.

    In the early 1950s, P.K. Morkel was attempting to obtain Gamay to add to the Bellevue vineyards. Unable to find any, he approached the Stellenbosch Agricultural College at Elsenburg for advice on possible alternative varieties to plant. The new variety developed by Prof Perold was suggested. At that stage Pinotage had only been planted on a trial basis by Elsenburg.

    In 1953, P.K. Morkel took the bold step, along with Paul Sauer of Kanonkop, to plant this unknown variety on his farm. His boldness paid off, when in 1959 his wine from this almost unknown variety, Pinotage, took the General Smuts trophy, for the best wine at the Cape Wine Show.

    North Coast

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    Encompassing the grape-growing regions located north of San Francisco, the North Coast AVA includes six counties: Lake, Marin, Mendocino, Napa, Sonoma, and Solano. Napa and Sonoma get all of the attention, but there are a few other counties producing great wine in Northern California. Two notable examples are Mendocino and Lake County, the northernmost winegrowing regions in the state. These AVAs are very different, both from their neighbors to the south and from one another.

    Mendocino benefits from the cooling fog of the Pacific Ocean and is able to successfully grow cool-climate varieties like Pinot Noir, Chardonnay, and Riesling. There is a significant focus here on organic viticulture. Inland Lake County, on the other hand, is considerably warmer, and Cabernet Sauvignon, Zinfandel, and Sauvignon Blanc are the dominant varieties. Both regions are excellent sources of high-quality but affordable California wines in a wide range of styles.

    Cabernet Sauvignon

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    A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

    In the Glass

    High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

    Perfect Pairings

    Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

    Sommelier Secrets

    Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

    PIM002032_2004 Item# 92714

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