Pinotage

Quick Facts

Berry Color: Blue-black
Skin Thickness: Medium-thick
Parentage: Pinot Noir × Cinsaut (Cinsault)
Created: 1925 (Prof. Abraham Perold)
First Planted: 1925 at Elsenburg
First Varietal Wine: 1961 (Lanzerac/Kanonkop)
Ripening: Mid-season
Vigor: Moderate to high

Overview

Pinotage is South Africa’s signature red grape variety, a 1925 crossing of Pinot Noir and Cinsaut created by Professor Abraham Perold at Stellenbosch University. This unique variety produces deeply colored wines with distinctive aromatics that have both passionate advocates and vocal critics. When well-made, Pinotage offers complex wines combining Pinot Noir’s elegance with Cinsaut’s warmth and generosity. However, the variety is sensitive to winemaking technique, and poor examples can display unpleasant acetone or burnt rubber characters. For enologists, Pinotage represents a fascinating case study in variety development, fermentation management, and the challenges of establishing new grape varieties in the global market.

Etymology and History

Name Origin

Pino-tage: Combination of Pinot (Noir) + (Hermi)tage

Note: “Hermitage” was Cinsaut’s local South African name

Historical Development

1925: Prof. Abraham Perold crosses Pinot Noir × Cinsaut at Elsenburg
1930s: Seedlings nearly lost; rescued by Charlie Niehaus
1941: First planting at Myrtle Grove (Kanonkop)
1959: First labeled varietal wine (Lanzerac)
1961: Kanonkop’s first Pinotage
1991: Pinotage Association formed
Present: ~6,000+ hectares in South Africa

The Perold Legacy

Objective: Combine Pinot Noir quality with Cinsaut productivity

Result: Entirely new variety; unexpected characteristics

Significance: Only widely successful new wine grape of 20th century

Viticulture

Vine Characteristics

Growth Habit: Moderately vigorous; manageable

Leaf Shape: Similar to Pinot Noir; smaller than Cinsaut

Cluster: Medium; compact; cylindrical

Berry: Small to medium; blue-black; thick skin

Growing Requirements

Climate: Warm; Mediterranean-type preferred

Soil Preference: Varied; granite, shale, sandy

Water: Moderate needs; some drought tolerance

Training: Bush vine (traditional); VSP (modern)

Phenological Stages

Stage	Timing (Cape)
Bud break	September
Flowering	November
Véraison	January
Harvest	February-March

Viticultural Challenges

Vigor: Requires management for quality

Disease: Some susceptibility to bunch rot

Ripeness: Achieving full phenolic maturity important

Yield: Must be controlled for quality

Wine Profile

Appearance

Color: Deep purple to ruby
Intensity: Deep; concentrated
Evolution: Develops brick-red with age

Aromatic Profile

Positive Primary Aromas:

Dark fruit (plum, black cherry, mulberry)
Red fruit (raspberry, strawberry)
Smoke, coffee, mocha
Banana, tropical notes (young)
Earth, forest floor

Undesirable Characters (poor winemaking):

Acetone/nail polish
Burnt rubber
Paint/solvent notes
Excessive volatility

Secondary/Tertiary:

Coffee, chocolate
Leather, tobacco
Spice, licorice
Game (aged)

Palate Characteristics

Structure:

Medium to full body
Moderate to firm tannins
Good acidity
Fruit-forward character

Texture: Plush; generous; can be rustic

Finish: Medium to long; fruit and smoke

The “Pinotage Character”

Unique Aromatics

Coffee/Smoke Notes: Signature when well-made

Origin: Related to fermentation compounds

Enhancement: Some oak treatments complement

Avoiding Off-Characters

Key Factors:

Optimal harvest timing (phenolic ripeness)
Temperature control during fermentation
Adequate yeast nutrition
Gentle extraction
Clean winemaking

Isoamyl Acetate: Banana/acetone compound; manage through fermentation temperature

Regional Expressions

Stellenbosch

Character: Structured; serious; age-worthy

Style: Premium quality focus

Notable: Kanonkop, Beyerskloof, Simonsig

Swartland

Character: Earthy; bold; sometimes rustic

Style: Traditional bush vine expressions

Notable: Growing quality focus

Paarl

Character: Rich; approachable

Style: Varied; both premium and entry

Other Regions (Outside SA)

New Zealand: Small plantings; varied success

California: Experimental; limited

Zimbabwe: Historic plantings

Winemaking Considerations

Fermentation

Temperature: Critical; moderate (22-26°C optimal)

Duration: Standard to extended maceration

Inoculation: Recommended; selected yeasts

Nutrition: Adequate DAP essential

Avoiding Off-Characters

Key Strategies:

Harvest timing: Full phenolic maturity
Cold soak: Gentle pre-fermentation extraction
Temperature control: Avoid extremes (see Yeast Selection and Fermentation Kinetics)
Yeast nutrition: Prevent stress (see Stuck Fermentation Diagnosis Intervention)
Gentle handling: Minimize extraction of harsh compounds

Oak Treatment

Approach: Often used; complements coffee/smoke

French Oak: Preferred by top producers

Duration: 12-24 months typical

Toast Level: Medium to medium-plus

Styles

Unoaked/Light Oak: Fresh, fruit-forward

Traditional: Oak-aged, structured

Premium/Icon: Extended oak, age-worthy

Rosé: Growing category; fresh expressions

Food Pairing

Traditional Matches

South African Cuisine:

Bobotie (Cape Malay curry)
Braai (BBQ) meats
Boerewors (sausage)
Game meats

Smoke Synergy: Works with grilled/smoked foods

Modern Applications

BBQ: Excellent pairing

Asian Fusion: Cape Malay connections

Rich Meats: Lamb, beef, game

Temperature: 16-18°C

Key Producers

Icon Producers

Kanonkop: Benchmark; multiple expressions; age-worthy

Beyerskloof: Quality range; dedicated Pinotage specialist

Simonsig: Historic; quality tier

L’Avenir: Consistent quality

Other Quality Producers

Vriesenhof: Jan Coetzee excellence

Rijk’s: Tulbagh quality

Diemersfontein: Coffee Pinotage style

Ashbourne (Hamilton Russell): Burgundian approach

Market Position

Production Statistics

South African Plantings: ~6,000 hectares (~6% of vineyard)

Third Most Planted: After Chenin Blanc and Colombard

Global: Limited outside SA

Pricing

Level	Price (ZAR/€)
Entry	R50-100 / €5-10
Quality	R150-300 / €12-25
Premium	R300-600 / €25-50
Icon	R600-1500+ / €50-120+

Market Challenges

Reputation: Inconsistent quality historically

Off-Characters: Poor examples damage category

Competition: Shiraz, Cabernet more familiar

Quality Renaissance

Progress: Significant quality improvement

Understanding: Better viticulture and winemaking

Future: Quality focus essential for growth

Comparison with Parent Varieties

Characteristic	Pinotage	Pinot Noir	Cinsaut
Color	Deep	Pale-medium	Medium
Body	Medium-full	Light-medium	Medium
Tannin	Medium-high	Low-medium	Low
Character	Smoke, coffee	Red fruit, earthy	Soft, fruity
Climate	Warm	Cool	Warm

The Pinotage Debate

Critics’ Arguments

Inconsistent quality
Off-character risk
Lacks variety definition
Limited aging potential (debated)

Advocates’ Response

Unique South African identity
Quality potential proven
Improving understanding
Age-worthy examples exist

Resolution

Quality Differentiation: Top Pinotage stands with world-class wines

Education: Both producers and consumers

Standards: Quality focus essential

Conclusion

Pinotage represents South Africa’s unique contribution to the world of wine grapes—a successful crossing that has established itself as the country’s signature variety despite ongoing debates about its character and quality potential. For enologists, Pinotage offers fascinating challenges in fermentation management and the avoidance of off-characters, while rewarding careful attention with distinctive, complex wines. As winemaking understanding improves and quality-focused producers demonstrate the variety’s potential, Pinotage continues to evolve from a controversial curiosity to a respected expression of South African terroir and winemaking skill.

References

Robinson, J., Harding, J., & Vouillamoz, J. (2012). “Wine Grapes.” Ecco/HarperCollins. Publisher Link
Pinotage Association of South Africa. Documentation.
VIVC Database. Variety Information.
Platter’s South African Wine Guide (2025). Link

Last updated: January 13, 2026