Medium bodied red wine
Western Cape, South Africa
Two days cold soaking, followed by traditional maceration. In a departure from our usual Pinotage practice, this wine was aged on American oak staves, which delivered a more sophisticated nose coupled with a more commercially accessible smoother texture.
Chicken Chili Wonton Bites
Sommology Food & Wine Pairings
Food and wine getting clever together
Tiramisu, bacon anything, chocolate covered bacon, chocolate covered espresso beans, all things barbecue, pulled pork, smoked gouda, BLT dip, lasagna, pizza with meat, sausages, kielbasa, blackened fish, roast chicken, grilled steakPair Me Up
Why We Love It
Discover South Africa's Signature Red
In 1925, at the Stellenbosch University a Professor of Viticulture crossed Pinot Noir with Cinsault to create the hybrid Pinotage grape. This rustic, yet sophisticated wine is love at first sip.