When it comes to wine, nothing is quite as proudly South African as a great Pinotage. As South Africa’s signature red wine grape, Pinotage was first grown here in 1925 as a cross between Pinot Noir and Cinsaut (Hermitage), and is a growing favourite among oenophiles worldwide. Fast-forward 90-odd years from its creation and Pinotage once again takes centre stage at the Pinotage on Tap festival happening on Saturday, 20 August, at Val Bonne Country Estate in Modderfontein.
Since its first year, the Pinotage on Tap festival has become an annual favourite with South African wine lovers. Taking place in Joburg, Durban, and Cape Town, the event aims to showcase Diemersfontein’s delicious Pinotage, which is, unsurprisingly, available on tap during the event. Twelve years ago, a young Diemersfontein winemaker decided to use a stainless-steel barrel instead of an oak one to mature the Pinotage grapes, resulting in the now well-loved South African red wine – one that he couldn’t have known would go on to have an entire series of festivals dedicated to it.
With strong aromas of intense dark chocolate and freshly roasted coffee all captured in the bottle, the Pinotage goes perfectly with pretty much any food – which is ideal because Pinotage on Tap boasts an incredible lunch menu. With the event starting at 12.30pm and ending at 7pm, you’ll have plenty of time to enjoy not just the Pinotage wine, but lunch, dessert, and your own goodie bag. If you’d like to recreate the experience at home you can purchase the R980 ticket instead, which also includes a case of Pinotage to take with you at the end of the day.
While you’re sipping away on your red and enjoying Val Bonne’s incredible food offerings, the Diemersfontein team have lined up some amazing entertainment to keep your feet tapping. Four-piece band Rubber Duc will get you on your feet, and the day’s main event comes in the form of dynamic jazz-electro-hip-pop songstress, Toya Delazy, who’ll keep you dancing all afternoon. Tickets are available at Computicket (goo.gl/22V8kh).
Words: Lucy Sarah Heaney | Images: Supplied