Pinotage: South Africa's Signature Red Wine

Nov 19, 2025 0

Pinotage is a unique South African red wine grape variety that has a distinctive history, character, and evolution in winemaking styles. Originating from South Africa, Pinotage offers a spectrum of charm, from lively and accessible to mature and substantial.

Pinotage grapes on the vine.

The Origins of Pinotage

Pinotage’s story begins in the early 1920s when a South African viticulturist and winemaker, Abraham Izak Perold, sought to create a grape variety that could combine the best qualities of Pinot Noir and Cinsault (known locally as Hermitage). Perold was attempting to combine the best qualities of the robust Hermitage with Pinot noir, which can be difficult to grow. His goal was to harness Pinot Noir’s delicate flavors and aromas with Cinsault’s robustness and adaptability to the South African climate.

On 17 November 1924, Professor Abraham Izak Perold jotted in his diary the happenings of the day, one of which was some gardening. There, amidst the overgrown foliage, four young Pinotage plants grew. We have Charlie Niehaus to thank for remembering the existence of the nascent plants - a lecturer who had an inkling of what the professor was up to.

Perold physically brushed a male Hermitage (Cinsaut) flower against a pollen donor Pinot Noir (also described as the Prince of French varietals.) This he did in the garden of his official residence at Welgevallen Experimental farm in 1925. The experiment created four seeds that he planted in the same garden, rather than in the university's nursery.

Perold planted the four seeds from his cross in the garden of his official residence at Welgevallen Experimental Farm and then apparently forgot about them. In 1928 he left the university to take up a job with KWV co-operative and the garden became overgrown.

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During a clean-up at Welgevallen farm, a young academic named Dr. Charlie Niehaus saved the seedlings. Digging them up carefully, he transported them to CJ Theron’s nursery at Elsenburg Agricultural Training Institute. There it was labelled ‘Perold’s Hermitage x Pinot Noir’.

In 1935 Theron grafted them onto newly established Richter 99 and Richter 57 rootstock at Welgevallen. Meanwhile, Perold continued to visit his former colleagues. Theron showed him the newly grafted vines, and the one that was doing best was selected for propagation and was christened Pinotage.

And it was in that very vineyard that the name ‘Pinotage’ was decided upon by the two protagonists - a contraction of the grapes that sired it. The best four plants of these were selected from which Pinotage's inaugural mother block was planted at Myrtle Grove in 1943, a farm on Sir Lowry’s Pass near Stellenbosch and Somerset West.

Thanks to Perold and Niehaus, Pinotage became a vital part of South Africa's viticultural legacy. Dr. Perold also introduced 177 other grape varieties, shaping South Africa’s wine industry.

The Unique Characteristics of Pinotage

The result of the crossing between Cinsault and Pinot Noir was unexpected. The Pinotage grapes were extremely dark in color, and the wine they created was bold and high in tannin and anthocyanin - nothing like its progenitors.

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Pinotage is a red wine grape variety created by crossing two well-known varieties, Pinot Noir and Cinsault, resulting in a wine that combines the best qualities of both parent grapes. The fruity characteristics of Pinot Noir bring bright, berry flavours, while Cinsault contributes deep, earthy notes with hints of spice and smokiness. The result is a bold, flavorful wine with a complex profile that is both approachable and distinctive.

South Africa’s Pinotage is a chameleon, offering a spectrum of styles from youthful, fruit-forward notes to robust, age-worthy expressions. The pinotage grape is versatile, with expressions ranging from smooth and fruit-forward to more robust and smoky, depending on where it is grown and how it is vinified.

Pinotage characteristics.

On the nose, Pinotage unveils a vibrant array of fresh red fruits in cooler climates, evolving into jammy dark fruits in warmer regions. Expect intense fruit flavors like black cherry and raspberry, with a touch of earthiness. On the palate, Pinotage can be full-bodied and tannic.

In warmer climates, its tannins become silkier, alcohol levels rise, and the body turns fuller. You’ll almost always find a nice mixture of fruit-forwardness and earthy, smoky tones. Age-worthy examples often have coffee, vanilla, and toast aromas from barrel aging.

Pinotage gives rise to a captivating array of wines that mirror South Africa's rich terroir. Young renditions offer a burst of red fruitiness like cherries and raspberries, accompanied by soft tannins for an approachable sip. Deeper expressions unveil black fruit nuances-plum, blackberry-with intriguing hints of spice like cinnamon. A distinctive hallmark emerges in wines carrying earthy and smoky notes, reminiscent of tobacco and roasted coffee. Full-bodied incarnations boast lush textures, intensifying dark fruit and showcasing the grape's signature smokiness. With age, Pinotage matures into a treasure trove of tertiary aromas-dried fruits, chocolate-seamlessly mingled with subtle oak tones. In blends, it lends complexity, and in rosés, it lends refreshment.

The wine showcases an array of bright red fruit on the nose, together with a bouquet of allspice, vanilla and cinnamon and nuances of dried rose petals. Vibrant red-purple hue in the glass with aromas of nutmeg, star anise cinnamon and subtle smoky undertones. On the palate, a burst of mulberry and Maraschino cherry interlaces beautifully with the sweet spice.

Pinotage wines often boast a unique and intriguing flavor note: coffee. Some Pinotage wines, especially those with a bit of aging, can exhibit subtle aromas and flavors reminiscent of freshly brewed coffee. This intriguing characteristic adds a layer of complexity to the wine's profile and has led to playful comparisons between sipping Pinotage and enjoying a rich cup of java. While not all Pinotage wines display this coffee note, when you encounter it, it's a delightful reminder of the unexpected surprises that wine can offer.

Terroir and Winemaking

The best expressions come from areas with warm, Mediterranean climates, such as Stellenbosch and Paarl. Pinotage’s optimal terroir embraces South Africa's diverse landscapes. It flourishes in regions with warm climates and various soil compositions.

Stellenbosch benefits from diverse soils and microclimates, and Pinotage thrives in the warmest sub-regions, such as Simonsberg. Expect rich flavors of ripe dark fruits and hints of chocolate, coffee, and spice. Paarl’s warmer climate is perfect for Pinotage.

Pinotage can be grown via the trellised system or as bushvines (untrellised). The older Pinotage vineyards are predominantly planted as bushvines and it is perceived that these lend to more concentration of fruit and depth to the wine. The vines are vigorous like their parent Cinsaut and easy to grow, ripening early with high sugar levels.

Pinotage is made in a similar way to other red wines. The winemaking process typically begins with handpicking the grapes at the peak of ripeness. Once harvested, the grapes are crushed, and the juice is fermented with the skins to extract colour, flavour, and tannins. The wine can be made in a variety of styles, from lighter, fruit-forward versions to more complex, full-bodied expressions with smoky, spicy, and earthy notes.

Evolution of Pinotage Winemaking Styles

For several decades, Pinotage wines often exhibited robust and powerful characteristics. These wines were known for their deep, dark color, intense fruit concentration, high alcohol content, and pronounced oak influences.

Reducing yields and water stress, using the correct clones in the vineyard, and keeping fermentation temperatures lower helped reduce these funky, rubbery aromas. Many winemakers have consciously reduced alcohol levels in their Pinotage wines. Excessive oak aging has been dialed back, allowing the grape’s natural characteristics to shine through.

These changes in Pinotage winemaking have led to a more diverse and exciting range of wines. Producers have learned to balance the grape’s intrinsic boldness with elegance and subtlety, making Pinotage a versatile choice for various occasions and pairings.

Much like South Africa’s flagbearer, Chenin, Pinotage can be made in a wide variety of styles, from bottle-fermented examples and berry-forward rosés to light and medium-bodied reds, all the way to rich, full-bodied, tannic wines built to age. Stylistically though the two main categories can be broadly split into two camps; the more traditional oaky versions, or the lighter bodied juicy reds styled as ‘new wave’.

A white Pinotage wine is now being produced by a small number of winemakers in South Africa, an example being from Oude Compagnies Post in the Tulbagh valley. The latest and fastest growing trend is the production of coffee styled Pinotage.

Food Pairing with Pinotage

Pinotage is a versatile wine that pairs well with a variety of dishes. Pinotage pairs well with a variety of dishes. Its rich, full-bodied flavor complements grilled meats, stews, braaied items, and smoked foods.

Consider pairing easy-drinking versions with pepperoni pizza or a hearty beef stew. If the one in your glass has more earthy undertones, try it with roasted duck or a rich mushroom risotto. For a full-bodied, mature Pinotage, robust dishes like braised short ribs or a pepper-crusted steak make excellent partners.

Here are some specific food pairings that complement Pinotage:

Grilled Meats: Pinotage's smoky and fruity notes harmonize with grilled meats, such as lamb chops, beef burgers, and pork ribs.
Barbecue: The wine's robust profile stands up to barbecue flavors, pairing well with smoked meats, ribs, and tangy sauces.
Braised Dishes: Rich, slow-cooked dishes like beef stew, short ribs, or osso buco align with Pinotage's depth and intensity.

Roasted Oak flavours lend themselves to game meat, particularly Springbok carpaccio or shank, rich roasted-tomato Italian-style Gnocchi, or salty Olive tapenade and cured anchovy paste.

Serve Pinotage at cellar temperature, between 60-68°F (15-20°C), to best amplify its aromas without highlighting the alcohol. A universal wine glass is ideal, promoting aeration and enhancing the bouquet. Decant for an hour to soften the tannins and allow the wine to express itself fully. Over time, it will develop captivating complexity, with ripe plum, leather, and chocolate notes.

Food pairing with Pinotage.

The Global Presence of Pinotage

South Africa’s indigenous grape, Pinotage, largely remains rooted in its homeland, where it accounts for less than 10% of the total plantings. Despite its lack of travel and checkered reputation, the grape enjoys a devoted fan base worldwide, thanks to its complexity and depth of flavor when made right.

In addition to South Africa, Pinotage is also grown in Brazil, Canada, Germany, Israel, New Zealand, Switzerland, the United States and Zimbabwe. In New Zealand, there are 94 acres (38 ha) of Pinotage.

The majority of the world's plantings of Pinotage is found in South Africa, where it makes up just 6% of the vineyard area but is considered a symbol of the country's distinctive winemaking traditions. It is a required component (30-70%) in "Cape blends". Here it is made into the full range of styles, from easy-drinking quaffing wine and rosé to barrel-aged wine intended for cellaring. It is also made into a fortified 'Port wine' style, and even a red sparkling wine.