Harvest 2025: Cultivated with Pride – Celebrating a Century of Pinotage

By Lucille Botha | 18th March 2025

A hundred years after Professor Abraham Izak Perold first crossed Pinot Noir with Hermitage, South African winemakers are celebrating a standout Pinotage vintage — one that showcases the variety’s resilience, versatility, and remarkable quality.

Pinotage emerged as one of the stars of the 2025 harvest, delivering better yields than most varieties, and small, intensely flavoured berries. “I’m convinced this will be an outstanding vintage,” says Jacques Bruwer, owner and cellar master at Bon Courage Wine Estate in the Robertson Valley. “The concentration of flavours is phenomenal. The wines have undergone malolactic fermentation and are currently maturing in wooden barrels. My expectations are high for beautiful wines in two years.”

This year’s conditions created a near-perfect growing environment for Pinotage, with winemakers across all wine producing regions noting the dark berry and black fruit profiles defining the wines. The long, cool growing season, coupled with optimal ripening conditions, allowed for an extended hang time, enhancing the complexity of the fruit.

“We took in grapes at lower sugar levels, allowing us to craft wines with slightly lower alcohol — exactly what today’s market is looking for,” explains Nongceba Langa, winemaker at Delheim Wine Estate in Stellenbosch. “This vintage is one for the books. The only challenge was waiting for the harvest to commence!”

Even with a slightly later harvest—Alvi’s Drift took in their last Pinotage grapes only in mid-March — producers are unanimous in their excitement about the potential of this vintage. “We didn’t experience extreme heat spikes, and disease pressure was incredibly low,” says Bartho Eksteen of Bartho Eksteen Wine Estate in Hemel-en-Aarde. “The grapes were perfectly healthy — we didn’t even need a sorting table!”

Pinotage’s Evolution: A Grape Coming Into Its Own

Pinotage has come a long way since its early days, evolving into a world-class varietal recognised for its complexity, adaptability, and unmistakable character. The grape has risen to international acclaim, thanks to a new generation of winemakers who have refined its expression through innovative viticulture and winemaking techniques.

“The image of Pinotage has improved dramatically from my father’s time,” says Philip Deetlefs of Deetlefs Estate, South Africa’s second-oldest family-owned winery. “Producers in different parts of the world have also started planting Pinotage, which says enough about the popularity of the grape. Its versatility is unmatched – we even produce a white Pinotage MCC. The variety has evolved, and as we understand it better, the better the wines that we produce. And because winemakers have mastered Pinotage, consumers have come to appreciate it too.”

Pinotage’s growing international appeal is a testament to this evolution. European and UK markets have embraced it, and winemakers are now introducing it to China and the U.S. “When I first visited the States, consumers were still unsure about Pinotage,” Nongcebo recalls. “But recently, I’ve found that they are loving it. They are drawn to its vibrant fruit character and its unique identity.”

Even in China, a relatively new market for South African wine, Pinotage is beginning to make an impression. “It’s still in an experimental phase, but we find that Chinese consumers really enjoy tasting Pinotage,” says Riaan Marais, general manager and cellar master at Alvi’s Drift.

Balancing Innovation and Tradition

This growing demand has inspired winemakers to push boundaries, blending cutting-edge technology with time-honoured traditions to perfect their craft. Pinotage producers are at the forefront of innovation. Bartho’s Wilmess Sphera press—the first of its kind in the world!—represents a leap forward in precision pressing, while winemakers like Nongcebo are using advanced yeast products to enhance fermentation efficiency and sustainability.

“Many cellars are moving towards concrete tanks—not just for environmental reasons, but also for the unique textural quality it imparts to the wine,” she explains. “At the same time, we’re seeing a resurgence of traditional methods like amphoras and clay pots, which add a distinct dimension to the wine’s structure and mouthfeel.”

Sustainability: The Key to Pinotage’s Future

With South Africa’s shifting climate, sustainability has become a top priority for Pinotage producers. The impact of climate change – rising temperatures, unpredictable rainfall, and extreme weather events such as floods and droughts – has forced winemakers to rethink traditional practices and adopt more resource-efficient approaches.

“Water is our most precious resource,” says Riaan. “With only 300 mm of rainfall per year, we’ve implemented underground Novap irrigation, which delivers water directly to the roots, minimising evaporation and waste. The severe drought of a few years ago taught us the importance of using non-drought periods to improve water efficiency.”

At Deetlefs Estate, Philip and his team employ precision irrigation supported by soil probes to ensure vines receive exactly the right amount of water. “We take a scientific approach – measuring, adapting, and ensuring balance through canopy management, suckering, and green harvesting,” he says. “It’s all about maintaining vineyard health while conserving resources.”

Jacques and his father, André, have developed a unique strategy for managing drought stress. “After cell division, we withhold water for eight weeks to control berry size and enhance concentration,” Jacques explains. “We started this practice in 2001, inspired by the resilience of dryland vineyards in Stellenbosch. It’s about understanding the vineyard – reading the vines and giving them exactly what they need, no more, no less.”

Pinotage’s natural adaptability also makes it a strong choice for the future. Its early ripening window allows it to escape the worst of the summer heat waves while avoiding the challenges of late-season rainfall. “This gives us an advantage,” Bartho notes. “By the time early autumn rains arrive, Pinotage is already safely in the cellar.”

The Integrated Production of Wine (IPW) program has played a crucial role in supporting sustainable farming across the industry. “With extreme weather events becoming more frequent, it is critical that we build resilience,” says Nongceba, reminding one of the three major floods Robertson experienced in only thirteen months.

Jacques believes Pinotage’s ability to thrive in diverse soils and climates makes it one of the most promising varieties for the future.

“We are fortunate that Pinotage is so well adapted to our weather conditions, and I believe it is because it was developed right here on home soil. Pinotage is currently one of the most adaptable varieties available, and I won’t think twice about planting more of it.”

A Bright Future for Pinotage

As Pinotage enters its second century, its global appeal continues to grow. “The demand has been incredible,” says Bartho, who sells a unique Pinotage-based blend featuring Nouvelle and Roobernet for R800 per bottle—before it’s even labelled.

This corresponds with Riaan’s experience in the middle and top-tier segments, especially in restaurants.

For producers, the excitement around Pinotage is not just about commercial success – it’s about its ongoing evolution. They have embraced modern technology, refined their techniques, and found innovative ways to promote sustainability. With a century of experience behind them and a future full of possibilities, South Africa’s Pinotage producers are poised for another hundred years of success.

As Jacques puts it: “Pinotage is a hundred years young, not a hundred years old.”