The aroma has a slight funky edge to it, a kind of spicy, cumin-like touch - but where in some Pinotage this cumin aroma can become quite overpowering, here it works beautifully. It doesn't cover the ripe, sweet and (dare I say it?) Pinot-like fruit. Really crisp, refreshing, delineated and pure (another word I never though I would use with this grape) palate; it is nervous like a cool climate wine, though Swartland is supposed to be one of the hotter regions in SA. Nice and moreish (once more a word I never thought I'd use with the grape).
A wonderful wine in many ways: first for bringing me joy with my dinner; and second for proving me wrong about the grape. If one can make good Pinotage, I am sure that others can, too!
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Wait, what? An approachable Pinotage? I myself haven't tasted that many Pinotages yet, but those that I have, haven't really managed to arouse any interest in me; quite the contrary, actually.
That said, "pure palate" used together with Pinotage seems more than interesting a combo. Where is this bottle from?
I know I would be awfully disappointed if a Pinotage didn't have that repulsive burnt rubber flavor!
Otto, I know! I'm amazed myself! Lammershoek is imported by Viinitie so you should ask at Vin-Vin if they're open at any time. And I strongly suggest trying any other Lammershoek wines, too. I think they're remarkably good throughout their range and they are really different from all else SA that I've tried.
Ilbe, I remember reading from Peter May that burnt rubber is not a part of the grape's natural aroma but something man made! I'll try to find out what exactly he said. But I'm happy to say that this had none of that burnt rubber going on.
Ooops. Not Peter May (though he is a Pinotage fanatic), but Eben Sadie believes its down to sulphide management during fermentation. He argues that too quick fermentations are to blame and that "smaller, slower, cleaner and more careful is best". (Decanter, June 2009).
Interesting! Though not in the sense that I would really start looking for different Pinotages to try, but good to know anyway. It's just too easy to put labels on grape varieties or styles based on what's available in this cold, distant country.
From what I've understood, that burnt rubber isn't a characteristic exclusive to Pinotage, but something imparted by the terroir / diseases / magical something in SA. Because I've had some SA Cabernets without any Pinotage, that have had those same aromas of tar and burnt rubber that seem to overwhelm the nose.
Also same stuff was going on in the Sula Zinfandel from India I tasted a year or two back.
True, it's not exclusive to Pinotage, but it does seem to be more frequent with Pinotage than other grapes in my experience.
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