Jacobsdal, Pinotage, Stellenbosch

Very special. Leather, smoke and dark chocolate

Dark red, high intensity. Initially a floral note flowed by dark sour fruit and vanilla. Thereafter dark chocolate, dark cherries and some candy. Medium(+)acidity, medium(+) tannins, a bit rustic, medium(+) body. Concentrated dark cherries, smokiness. A touch of the traditional southafrican flavour. Mouthfeel starts in velvet and ends with a distinct bite. Likes this style. Very good to our barbecue.

Jacobsdal Pinotage 2003 (april 2022) (käkade renfilé med enbärsbearnaise på Inez födelsedag) Tegelfärgat, hallon, björnbär, blåbär. Lagerblad, mynta. Blå plommon och fikon. Oväntat kraftfull frukt och bra längd. Vitpeppar. 88p

A great example of how mid-priced Pinotage can improve with some cellaring (four years in this case). Tannins have softened a bit, fruit acidity still lively, coffee, smoke, blackberries, impressive length. Matched a steak dinner well.

Has aged very well, should manage several more years in the cellar

Vinbanken - vinets mognadsutveckling (Vinkällaren Grappe) : Röda bär, varm, komplex, kryddig, läder och tjära. Stram smak av lingon och timjan med bra längd.

Popped and poured. A fairly dark red to the rim, showing it's age. The nose is an interesting mix of burnt rubber and red cherries, definitely some tertiary smells coming through. Mixed feelings here, is this good or not? On the palate this is rather sweet, with candied red cherries and that burnt rubber aspect to it. Don't know if I can finish the glass off. I bought this in Durban, SA a couple of years ago and the store …

Chocolate, black currant and smoky nose, the taste was smoky with hints of chocolate and vanilla

Dark, red, ruby colour. Notes of smoke, red berries, plums and whiffs of hen house. The palate is plush with flavours of dark cherries, rubber and bananaflavoured marshmallows. Quite tanninc but not overly agressive and with good acidity. I had this wine at a wine- and cheesetasting with a chunk of Livarot and Valdeon (two pretty harsh types of french cheese) and it was absolutely lovely.

Didn't go together with the food (ham, feta, pesto in filo)