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 30th 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 – 3rd and 4th 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.