A Heavenly Blend of the Pinotage Family from Paradyskloof

Pinotage was born in 1925 when Abraham Izak Perold crossed Pinot Noir with Cinsaut, also known as Hermitage. But the wine industry had to wait until 2014 for the release of a commercial bottling of all three varieties blended into one wine.

According to legendary wine maker Jan Boland Coetzee, cellarmaster of Vriesenhof, the idea of a “father (Pinot Noir), mother (Cinsaut) and child (Pinotage)” had always been on the horizon, but he was looking for a special occasion to release the wine.

“This year, 2014, happens to be the 30^th anniversary of the Paradyskloof range, so I thought: why not release something unique into the market to celebrate this occasion with wine lovers,” says Coetzee. “I chose the 2011 vintage as all three varieties showed bright, clean fruit. The blend is led with Pinot Noir, with the energy of Cinsaut and the power and elegance of Pinotage coming to the fore.”

Aged 12 months in old wood – 3^rd and 4^th fill barrels – the Paradyskloof Pinot Noir, Cinsaut, Pinotage is made in a fresh and accessible style with the emphasis on fruit and purity.

“Some may find the wine a bit of a curve-ball as with the reputation of Pinotage people might be expecting a monster wine when you consider the addition of Cinsaut and Pinot Noir,” says Coetzee. “But we have kept the wine fine and approachable with slight wood and a modest alcohol of 13%.”

The grapes were sourced from Vriesenhof and other grape farms in the Stellenbosch region. “Pinotage and Pinot Noir are both early ripening varieties so we could get the grape into roughly around the same time, with the Cinsaut coming in a bit later,” says Coetzee. “We kept the different wines apart before blending as there was no idea as to the percentages of each variety would be required before the wine making team thought we had hit the sweet spot.”

The wine is tank fermented where it also underwent full malolactic fermentation.

Currently we are sitting at around 85% Pinot Noir, with the balance split between the other two varieties. But this is not cast in stone and will in future change as we get to know the combination as well as its potential.”

The wine is relatively light on the palate with typical Pinot Noir complexity underscored by the red fruit and spice of Cinsaut. Pinotage adds palate-weight and backbone, while the total effect is one of brisk, fresh red wine with a refined, juicy presence on the palate.

And ideal wine to serve with red meat, pasta and mushroom dishes, it is best served slightly chilled.