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Kanonkop Pinotage 2005
Food pairings: Red meat or spicy Asian style dishes.
Kanonkop boasts some of the Cape’s first commercially planted Pinotage vines, with an average age of over 50 years. Respecting tradition while embracing the future, Kanonkop fuses age-old wine-making techniques with state-of-the art technology. All of the estate’s grapes are handpicked and sorted. The wines are vinified in open concrete fermenters, using manual punchdowns, and are subsequently aged in French Nevers oak barrels.
Kanonkop continues its long history of excellence under Abrie Beeslaar, winemaker at the estate since 2002. In addition to garnering regular 90+ ratings for his bottlings in such publications as Wine Spectator and Wine Enthusiast, Beeslaar was crowned the 2008 International Winemaker of the Year at the International Wine and Spirits Competition in London, where Kanonkop also received the Château Pichon Longueville Comtesse de Lalande trophy for the best blended red wine with its Paul Sauer 2003 and the Dave Hughes Trophy for Best South African Producer. In addition, Kanonkop was named "Winery of the Year" and its Cabernet Sauvignon 2004 earned "Wine of the Year" in the 2009 edition of John Platter’s South African Wine Guide – widely recognized as the most authoritative and comprehensive guide on the world of South African wine.
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.
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.
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.
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.