DIEMERSFONTEIN PINOTAGE

6 in stock

R160,00

WHY IS IT SPECIAL?

What sets Diemersfontein apart is its “accidental” genius. While Pinotage was historically maligned for being difficult, Diemersfontein leaned into the variety’s ability to absorb specific oak characteristics, creating a style so distinct that it birthed a new category of South African wine. It is the “Original”—the first to prove that wine could be accessible, indulgent, and high-quality all at once.

REVIEWS/AWARDS

James Suckling: 88/100
Wine Enthusiast: 91/100
Michelangelo International Wine Awards: Double Gold

TASTING NOTES:

Nose: An immediate, heady aromatic burst of freshly brewed espresso and dark bitter chocolate. As it breathes, secondary notes of baked plums, a touch of cool mint, and toasted vanilla bean emerge.

Palate: Sumptuous and full-bodied. The “mocha” characters lead the way, supported by a lush core of black cherries and mulberries. The tannins are famously velvety and soft, providing a creamy mouthfeel that masks its robust alcohol.

Finish: Long, warming, and distinctly savoury. It leaves a lingering echo of roasted nuts and toasty oak, with a final hint of sweet spice.

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Product details

The wine that launched a thousand conversations, Diemersfontein Pinotage, is a pioneer of the “coffee-style” movement. Born in the warm, sun-drenched soils of Wellington, this 100% Pinotage is celebrated for its unapologetic boldness and avant-garde profile. By utilising specialised toasted French oak staves during fermentation, the winemakers coax out mesmerising layers of roasted mocha and cocoa without sacrificing the soul of the grape. It is a full-bodied, velvety red that remains the benchmark for those seeking a wine that is as much an experience as it is a drink.

Additional information

Volume	750ml
Quantity	Single

Food Pairing

The Diemersfontein Pinotage is a hedonist's dream when it comes to the dinner table. Its smoky, rich profile demands dishes with depth and spice. It is the ultimate companion to a traditional South African Bobotie, where the wine’s fruitiness balances the cape-malay spices, or a slow-cooked Lamb Casserole infused with rosemary. For the adventurous, it stands up beautifully to Venison Steaks served with a berry reduction. However, its most "special" and famous pairing is found at the end of the meal: a Dark Chocolate Soufflé or Mocha Pecan Brownies. The wine acts as a liquid extension of the dessert, bridging the gap between savoury