Diemersfontein winery have announced the dates and locations of their 9th annual Pinotage on Tap celebration of the new vintage of the original coffee'n'chocolate Pinotage.
Beyerskloof, a vintner of repute has their pinotage rosé listed here. Pinotage tends to the chocolate/coffee end of the flavour spectrum with less berry fruit and the strawberry nose. In many ways this makes it a perfect rosé, as chilled wine tends not to have much of a bouquet anyway, and the earthy character of the wine makes it a real drinkers’ wine. Even diehard red guys should be able to enjoy a glass.
If you’re looking for the one drink does all for the cottage or the deck I’d recommend this one. So go for it; try a glass. You won’t be disappointed.
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| Heinie Nel, viticulturist at Bosman Family Vineyards |
"makes deep coloured wines, powerful and fruity with aromas of blackberry and plum. Pinotage is well suited to the production of rosé wines."The other newly approved varieties are Nebbiolo, Nero d’Avola, Saperavi and Touriga nacional.
Wow! Beautiful nose, powerful ripe berry fruits, smooth and
sleek, yet with good structure. This is a wine that makes you stop and pause
after you take a sip and just stare at the glass to wonder how they managed to
get so much flavour in one glass. |
| New use for an old fermenting tank door at Namaqua's winery |
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Learn more about my new book telling all about Pinotage and read sample pages at
A I Perold's
A Treatise
on Viticulture
A I Perold (1880-1941) was South Africa's first Professor of Viticulture and Oenology. He dedicated himself to improving the quality of grapes for wine, brandy and the table. He studied wine and brandy production in Europe, imported more than 60 varieties to the Cape and bred new ones. Perold said this book “is intended to serve both the student and the practical grape-grower. There are in it technical passages that will appeal more to the student, e.g. the chapters dealing with the biology of the vine, its external and internal morphology, the theory of grafting. My remarks on the practice of viticulture, such as those dealing with the propagation, manuring and pruning of the vine, the production of table grapes for export, will, it is hoped, assist the practical grape-grower as well as the student.” This is a newly typeset reprint, not a photocopy. Text on the 712 pages have been aligned to match the original pagination so any external references to pages in the Treatise will be valid in this edition
Available in paperback and hardback editions. 712 pages
20% OFF
Click on paperback cover below for
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A Year in Paarl
with
A I Perold
Dr Perolds report on his Paarl experiments 1915 - 1916 reprinted with glossary, introduction and brief biography. Fascinating historical document on viticulture for wine and table grapes, wine and brandy making.
