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Fairview Pinotage 2006

Pinotage from South Africa
    0% ABV
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    Currently Unavailable $12.29
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    Winemaker Notes

    Winemakers Tasting Notes:
    Pinotage is mostly harvested from bush vines, some of which are over 25 years
    old. This is supplemented by a small amount of fruit from a younger trellised
    vineyard at Fairview. The vineyards are at three sites, Malmesbury and Agter
    Paarl with their dry farmed vineyards on deep soils and the Paarl fruit grown on
    sandy soils.
    Colour: Vibrant purple red.
    Aroma: Spicy dark fruit flavours.
    Palate: Savoury, with ripe soft tannins and opulent fruit.
    Cellaring: The wine is drinking well now, but should improve over the next few
    years.
    Wine Analysis:
    Alcohol 14.38% Residual Sugar 2.2 g/l
    Total Acidity 5.6 g/l pH 3.66

    Critical Acclaim

    All Vintages
    Fairview

    Fairview

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    Fairview, , South Africa
    Fairview
    The home of Fairview wines is a 300 ha farm on the southwest-facing slopes of Paarl Mountain, a granite rock outcrop in the heart of the Paarl wine district, viticulturally among the most historic and influential areas of the Cape winelands. Winemaking on the farm can be traced back to 1699, not quite a half-century after the first European settlers arrived in southern Africa. But its wines entered the modern era with the first bottling under the Fairview label in 1974 by the Back family, owners since 1937.

    Today, some three decades later, grandson Charles Back II has brought Fairview wines to world markets. One of South Africa's pre-eminent vintners, he has earned Fairview (and its ancillary brands Spice Route, Goats Do Roam and Agostinelli) a reputation for consistent quality across a range of innovative styles, using both classic and unusual varieties. And he has helped pioneer a modern culture of wine growing in South Africa that embraces typicity of terroir, unrestricted by "estate" appellation, by both developing his own vineyards to their full potential and seeking out new viticultural sites to grow fruit for wines to please popular tastes and discerning palates. Charles Back's philosophy is that wine is an integral and joyful part of everyday life.

    Russian River

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    A standout region for its decidedly Californian take on Burgundian varieties, The Russian River Valley is named for the eponymous river which flows through the region. While there are warm pockets of the AVA, it is mostly a cool-climate growing region thanks to breezes and fog from the nearby Pacific Ocean.

    Chardonnay and Pinot Noir reign supreme in Russian River, with the best examples demonstrating a unique combination of richness and restraint. The cool weather makes Russian River an ideal AVA for sparkling wine production, utilizing the aforementioned varieties. Zinfandel also performs exceptionally well here. Within the Russian River Valley lie the smaller appellations of Chalk Hill and Green Valley. The former, further from the ocean, is relatively warm, with a focus on red and white Bordeaux varieties. The latter is the coolest, foggiest parcel of the Russian River Valley and is responsible for outstanding Pinot Noir and Chardonnay.

    Pinot Noir

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    One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

    In the Glass

    Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

    Perfect Pairings

    Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

    Sommelier Secret

    Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

    EPCFAWPIE_2006 Item# 89802

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