Ox-blood, iron-rich aromatics, laced with black pepper spice, sumac. From the shale and granite corridors of the Swartland, dryland bush vine Pinotage curls in with raspberries, red cherries; shadowed by dark, rich blackcurrants, plums. Buoyant, juicy fruit is held aloft in savoury oak-spice, ribboned through with slender, easy tannins. Slices of Seville orange, sea- salt flakes radiate towards the edges, refreshing and tangy. Those pliable tannins continue to melt and fold along a long line of spice, deepening into a kiss of raspberry compôte on the poised, elegant finish.
Scrape more coals under the venison potjie and say cheers to the country’s most sociable red. Pinotage seeks out the local food first - salty biltong, the patriotic trio pap, wors and sheba, gently curried lamb sosaties or robust farm house bean soup. It also shouts Vrystaat! at pens and pootjies, a delicacy favoured by afval aficionados.