Is one of the most prominent wine-producing countries in the Southern Hemisphere. With more than 300 years of winemaking history, it is often described as bridging the gap between the Old World and New World. The majority of wines are made using New World winemaking techniques but often have more in common stylistically with their Old World counterparts.
In 2016, South Africa was the seventh largest producer of wine in the world in terms of overall volume, responsible for 3.9 percent of global wine output.
The region\’s climate is relatively hot and dry, although a maritime influence comes from False Bay in the south. Cooling southeasterly breezes wash through the vineyards in the afternoons, refreshing the grapes after the morning\’s hot sun. White-wine varieties are often planted closer to the ocean where this effect is more pronounced.
Such is the variation of terroir here that Stellenbosch is divided into many different wine-producing areas. The wards of Banghoek, Bottelary, Papegaaiberg, Polkadraai Hills, Devon Valley, Jonkershoek Valley and Simonsberg-Stellenbosch are all recognized by the Wine of Origin scheme. The unofficial areas of Helderberg and Stellenboschkloof also have their own distinctive wine styles.
The variety, a crossing of Pinot Noir and Cinsaut, was first bred by scientist Abraham Perold in 1925, although the few seeds the crossing yielded were planted in his garden and consequently forgotten. The vines were found by another researcher some years later, grafted onto disease-resistant rootstocks and the first commercial plantings were made in 1943. The name Pinotage is a portmanteau of its two parents, as Cinsaut was then known in South Africa as Hermitage.
You can obtain rich, concentrated wines with flavors of black and red fruits, spice, leather and chocolate.