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Spice Route Pinotage, Charles Back, Swartland 2019

Hearty, spicy Pinotage that certainly gives some bang for buck!
Rich & Savoury, Full-Bodied Red
£15.95
In stock
Only 5 left
More Information
Producer Charles Back
Country South Africa
Region Swartland
Wine Type Red Wine
Body / Style Rich & Savoury, Full-Bodied Red
Grape Blend 100% Pinotage
Bottle Size (ml) 750
% Abv 13.5
Vintage 2018
Special Features Vegan
Extra Info Full, ripe, smokey
Food Pairing Guide Delicious with game or full-flavoured birds like duck or goose.
Terroir Soils: decomposed granite and iron-rich clay
Rating:
100% of 100

Spice Route Pinotage is an absolute steal, and (we think!) will change your mind about Pinotage. South Africa's flagship grape is capable of creating wines that are full-bodied, ripe and spicy with a smoky edge - and this is no exception. A great match with meat or billtong!

Charles Back was a pioneer in the Swartland when he started Spice Route in 1998. “Without [Charles]…the Swartland would still be regarded as a rural backwater” wrote Tim Atkin. Today, the region is the source of many of South Africa’s outstanding wines, yet Spice Route remains one of the best and most credible producers in the region, due largely to the fact that they own their own vineyards. Spice Route’s 100 hectares of vineyards are situated in Malmesbury and Darling. The former, all bush trained on Malmesbury shale and red clay subsoils (the clay ensures the vineyards are dry grown), give the Grenache and Mourvèdre the intensity of fruit that makes this region so exciting. Winemaker Charl du Plessis has been with Charles for 15 years, and knows the region intimately. The winemaking is ‘hands off’, as Charl is keen to capture the flavours and structure of the outstanding fruit he has grown.

This wine is made from a single bushvine vineyard on the farm, Klein Amoskuil in Malmesbury. These un-irrigated bushvines were planted in 1997 on Koffieklip soil. The bunches were fermented in five-ton open concrete fermenters with manual punch-down of the skins twice a day, extracting deep colour and flavour. After pressing, the wine was transferred to tight-grain American oak barrels (of which half were seasoned) for malolactic fermentation. The wine was then matured for 12 months prior to bottling. Winemaker: Charl du Plessis
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