Pinotage…..In Massachusetts!

Pinotage is a grape varietal indigenous to South Africa, where it arose from a cross between the European varietals pinot noir and cinsault.  For a little history on the grape, see here.  Modern politics in the 20th Century resulted in disastrous impacts on the South African grape industry, where a once proud tradition of quality winemaking was reduced to jug wine and brandy production for the country’s own consumption after extreme economic sanctions were levied in response to their apartheid policies.  Fortunately, sanity and equal rights triumphed in the end, and a new dawn has arisen for South Africa and its wine industry.  Today, grape growing and winemaking has reached new heights of quality and South African wines are viewed with increasing respect and admiration.
2016 Pinotage
Last week, I made the journey to pick up 1000 lbs of pinotage grapes from their long journey from Breedlekoopf in the Breede River Valley (about an hour east of Cape Town).  The growing season has been very dry with a heat wave starting in December that resulted in an early harvest.  In short order after returning to Westford , the grapes were destemmed into fermentation vats.  The grapes were in incredibly good shape.  with excellent Brix (sugar levels).  The heat wave this vintage was well evident in the low acid levels, so I had to add a wee bit of tartaric acid to drop things into more reasonable levels.
I will readily admit that this is an experiment in the truest sense.  Pinotage is not grown extensively outside of South Africa, so I’ve never had an opportunity to work with this grape before.  Google will have recorded extensive Internet searching for fermentation advise from my IP address!  Hopefully, I’ve been able to distill the best advice into a fermentation plan!
Since the crushing, fermentation is progressing quickly along.  Right now, the vats smell of gorgeous fresh fruit aromas, so I am very pleased with the progress.  The final direction for this wine will depend on how the flavors progress in the future.
In the meantime, I invite you to descend upon your nearest fine wine shop and try a Pinotage for yourself!  Then, check back with Aaronap Cellars in 2017-2018 as we roll out the ONLY pinotage produced in Massachusetts!

6 replies
  1. John Good
    John Good says:

    Just wanted to say hello. I just had a bottle of your 2016 Chenin Blanc that was wonderful. I purchased it at the Boston Farmers Market. What a nice introduction to your winery. I’ll definitely look for more of your vintages. Hopefully I can find the pinotage. Keep up the great work and great wine and thank you for sharing it with us.

    • admin
      admin says:

      Thanks John! Very glad you enjoyed our Chenin Blanc. The Boston Public Market wine shop just stocked our Pinotage. If that’s not convenient, we can easily ship orders placed through our website within MA.

  2. Marla Iyasere
    Marla Iyasere says:

    Hello! I recently shared a bottle of your Maple Wine at a holiday dinner party—and everyone was delighted! All asked where to buy the wine; several photographed your label to show merchants at local wine stores. Is your Maple Wine available? If so, where may I purchase some? Thank you for your delicious wines!

  3. Dennis & Helen Brew
    Dennis & Helen Brew says:

    Since we first met you at the Ashland Farmers Market this past May, we’ve become big fans of your reds, especially the Pinotage & Carmenere! We’re the Aussie couple that grabbed a couple of bottles of the last of your great Carmenere last Saturday (9/28). Just had a bottle of the Revolution Road Red with pasta tonight – perfect match! Keep up the good work!

  4. Jackie
    Jackie says:

    I visited your cellar last summer and bought the 2017 Pinotage after tasting it. I opened the bottle this weekend and fell in love all over again. I am so sad to see you don’t have any more for sale. Will you be producing more?

    • Noel Powell
      Noel Powell says:

      Hi Jackie. Glad to hear you enjoyed the Pinotage! We will be bringing out another vintage later this summer. At the moment, it’s aging in barrels so have to get it bottled and labeled first!

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