She says
“That Pinotage has undergone a change, there is no doubt. Our line up clearly showed that aggressive acetone character and those thin, rough tannins are just about a thing of the past. Today, the profile encountered may feature generous black cherry, summer pudding or raspberry aromas, rich, silky flesh with refreshing acid and those troublesome tannins, taut but well-manicured. Oaking too is more often complementary and harmonious.”
She expects WINE will award 2 and 3 star ratings to these “joyful, approachable wines with their juicy red fruit and, hopefully pocket-pleasing prices” which will give no “indication of just how enjoyable they are to drink now.”
She also has some words for coffee Pinotages which she calls a “cynical recipe” for “coffee masquerading as wine”.
Read the whole article at Grape.co.za
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