Rossouw, Gouws & Clarke
‘Dry Red’ Pinotage 2019
Swartland, South Africa

$30.00

Fruit
Earth
Body
Tannin
Acid
Alcohol

Style: Red: Medium bodied with juicy fruits.

Producer: Rossouw, Gouws & Clarke

Region: Swartland, South Africa

Grape: Pinotage

Vintage: 2019

Soil: Malmesbury Shale, sandy granitic soils, gravel

Farming: Organic

Oak: Old oak cask

Alcohol: 13%

Glassware: Burgundy Stem

Decant: Not required

Serving Temperature: 16 – 18°C

The Wine: Pinotage was bred in 1925 by Abraham Perold, the first Professor in viticulture at the University of Stellenbosch. It was created by pollinating a Pinot Noir plant with Cinsaut, known in South Africa at the time as Hermitage. I’ve had some turbulent experiences with Pinotage over the years but I think this wine sets a good path for people to follow. Here we see the use of carbonic maceration, which helps bring about perfume and lift to the nose. Bright lifted cherries, strawberries and raspberries and all these alongside herbs and spices. The palate is silky, vibrant and seductive. Fine tannins give a nice amount of detail. Drinks like Pinot Noir, but with a South African DNA.

Sebastian Crowther MS

Producer Profile

I had great the pleasure to work with David Clark at the Royal Mail Hotel a few summers ago. He, like me, once tread the boards of some of Australia’s great dining destinations. Dave now lives in South Africa with his wife Jeanette and they are part of the trio that brought this wine to life. Jurgen Gouw is a very savvy winemaker for Intellego in South Africa and brings great experience to the team. While Scholtz Rossouw is the farmer who nurtures these grapes into existence.

Description

Review

Style: Red: Medium bodied with juicy fruits.

Producer: Rossouw, Gouws & Clarke

Region: Swartland, South Africa

Grape: Pinotage

Vintage: 2019

Soil: Malmesbury Shale, sandy granitic soils, gravel

Farming: Organic

Oak: Old oak cask

Alcohol: 13%

Glassware: Burgundy Stem

Decant: Not required

Serving Temperature: 16 – 18°C

The Wine: Pinotage was bred in 1925 by Abraham Perold, the first Professor in viticulture at the University of Stellenbosch. It was created by pollinating a Pinot Noir plant with Cinsaut, known in South Africa at the time as Hermitage. I’ve had some turbulent experiences with Pinotage over the years but I think this wine sets a good path for people to follow. Here we see the use of carbonic maceration, which helps bring about perfume and lift to the nose. Bright lifted cherries, strawberries and raspberries and all these alongside herbs and spices. The palate is silky, vibrant and seductive. Fine tannins give a nice amount of detail. Drinks like Pinot Noir, but with a South African DNA.

Sebastian Crowther MS