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- Silverstone's previous recommendations |
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Beyerskloof Pinotage 2000 |
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April 2001 |
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Pinotage owes it's existence to professor Abraham Izak Perold, a South African, who back in the 1920's cross-fertilized the weak South African Pinot Noir with the heartier Cinsault grape - the result being the Pinotage grape. The South African wine region of Stellenbosch is east of Cape Town and has the greatest concentration of the area's oldest wineries. The region is very hot and dry during it's growing and ripening season. And the 2000 vintage was one of the hottest and driest vintages in over 120 years. For any budding winemakers the soil which Beyerskloof winery uses for it's grapes is Hutton, Clovelly and Kroonstad, and the vines are between 20 and 40 years old. A typical Pinotage tends to a plummy, almost delicate smoked flavor. Beyerskloof's version has a sweet berryness with a rich fruit complexity. |
As always, even though this is a red wine, I tend to enjoy the Pinotage slightly chilled so it can be paired with both red meat and lighter seafood dishes. Cheers Region Stellenbosch, South Africa Grapes Pinotage Price (approx) $10.99 Technical 3-5 days on the skins in mainly open fermenters at 28-30 C. After malolactic fermentation the wine went into Nevers oak for 6-8 months Food match Seafood, light meat dishes, pasta and spicy food |
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Best of the Red Bunch |
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- Silverstone's previous recommendations |
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