Warwick Estate Old Bush Vines Pinotage 1997
"Made of fruit from 27-year-old vines, this is built on a solid core of deep dark berry fruit nicely framed in toasty oak. The full, smooth palate is nuanced, showing plenty of character in its barnyard notes and accents of leather and bitter chocolate. Impressive Pinotage that closes with good length. Drink now through 2005."
Years later in 1964, Stan Ratcliffe bought Warwick, where, with considerable foresight he began planting the precious Cabernet Sauvignon vines, which are still a major part of the production today. These vines produced high quality grapes and became highly sought after by wholesalers and other wineries. However, it took the arrival of Norma Ratcliffe, Stan's beautiful and energetic wife, in 1971 for the family to begin making a few experimental wines from Cabernet Sauvignon. The early results were very encouraging and served to extol the virtues of what is surely some of the best terroir in South Africa.
Michael Ratcliffe, Norma's son, has now taken over as proprietor in Stan's retirement and has wasted no time in stamping his personality on the Estate. A host of new innovative techniques, learnt during his postgraduate wine studies in Australia, are being implemented aimed at maximizing the potential of the Warwick terroir. Under Michael's leadership, the Warwick team is striving to take the next step in quality.
With an important wine renaissance 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 1924 viticulturists crossed finicky Pinot Noir and productive, heat-tolerant Cinsault, and created, surprisingly, a variety both darker and bolder than either of its parents. Today Pinotage 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.