This South African speciality was developed in 1924 when Professor A. I. Perold crossed the Cinsault and Pinot Noir varieties. It creates many of the best South African reds and epitomises the ‘BBQ’ red wine style of the country. Quality examples are capable of significant ageing.
Primary fruit character: cherries, blackberries, plums
Secondary flavour character: burnt rubber, banana, smoke, spice
Spiritual home: South Africa
Home from home: seldom seen outside SA