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By South African Wines
South Africa's own red grape, explained through three bottles from our range: one made in steel, one aged in oak and one pink sparkling blend.
Pinotage is the red grape South Africa calls its own, grown across the Western Cape and made in more styles than many drinkers expect. If you have searched for the Pinotage grape, you probably want to know what it tastes like and whether its old reputation still holds. The flavour is recognisable: bramble and dark berry fruit with a smoky, savoury thread running through it. That smoke is the clue that tells you which grape is in the glass, and our short guide to what South African Pinotage is covers the background.
The reputation is for rustic weight, heavy reds that put some drinkers off. Winemakers now have several ways of keeping the grape's character while avoiding that heaviness, and the three wines below show them: one made with no oak at all, one aged in barrel for most of a year, and one pink sparkling wine where Pinotage is a small part of the blend.
The clearest way to taste the grape on its own terms is a wine made without oak. Hazy View Pinotage is fermented cool in temperature-controlled stainless steel and never sees a barrel, so there is no vanilla or toast from wood in the glass. You get bright berry fruit with a smoky, brambly edge, and a medium body that feels light on the palate.
The fruit comes from the Swartland and Paarl, warm country inland from the Cape coast. Cool afternoon breezes off the Atlantic slow the ripening, which keeps the berries fresh and stops them tasting baked. That freshness suits sticky barbecue pork ribs or a smoked Cheddar cheeseburger with caramelised onions: the acidity cuts through the fat and the smoky note in the wine picks up the char from the grill.
Hazy View was set up with British dinner tables in mind and makes only two wines, this Pinotage and a Chenin Blanc. Both are made entirely in steel, so this bottle is a useful reference point for what the grape tastes like before a winemaker adds anything to it.

Pinotage has firm tannins (the drying grip you feel on your gums), and left alone they can taste raw. Oak is one of the ways winemakers soften them. KWV Classic Pinotage spends eight to ten months in oak, long enough to round the tannins and give them a finer grain, and short enough that the blackcurrant and dark berry fruit stay at the front. The wood also adds a little vanilla warmth, which the Hazy View does without.
That extra structure makes it the better match for heavier cooking. Slow-braised beef shin with mashed potato suits it well, and a wild mushroom and beef risotto picks up the savoury side of the grape. It drinks well now and can be kept for two or three years, gaining some savoury depth as the oak and fruit settle together.
KWV began as a co-operative of Cape wine farmers in Paarl and spent much of the twentieth century steering the country's wine industry. It still draws fruit from across the Western Cape and picks parcels to suit each style, which is how a large producer keeps a wine like this consistent from year to year.
The least expected Pinotage in our range is pink and sparkling, and the grape plays a supporting part. La Fleurette by JC Le Roux is led by Sauvignon Blanc with a generous share of Muscadel, a form of Muscat, plus a splash each of Pinotage and Shiraz. The two red grapes give the wine its colour, drawn gently from their skins in the first hours in the cellar.
Fermentation is stopped by chilling the wine right down, which keeps the alcohol low and leaves natural grape sugar behind, so the finished wine is sweet. The bubbles come from carbonation and feel soft and frothy on the tongue. It belongs with pudding, such as a pavlova with raspberries and passion fruit, and it is a handy bottle when someone at the table finds dry fizz too sharp.
Both red Pinotages here are at their best at 17°C, a little cooler than most centrally heated rooms, so a short spell in the fridge helps if the bottle has been standing in a warm kitchen. The Hazy View needs no decanting and is best drunk within three or four years of the vintage, while the bramble fruit is fresh. The KWV has the structure to stay in the rack for longer.
For food, let the grape's smoky streak guide you. Anything cooked over flames suits it, and grilled boerewors with chakalaka (the spicy South African relish of beans and peppers) is the pairing South Africans in Britain will recognise straight away. Roast chicken thighs with paprika and peppers go well with the lighter Hazy View, and the KWV is the one to save for beef.
All three wines draw on fruit from across the Western Cape, where breezes from two oceans keep the nights cool. That cooling lets Pinotage ripen fully and still keep the fresh berry lift that stops it tasting heavy.
Every bottle of the grape we carry, red and otherwise, is gathered on our South African Pinotage page. For a first comparison, put the Hazy View and the KWV on one table with grilled boerewors and chakalaka, and you will taste what eight to ten months of oak does to the same grape.