Origin: South Africa
Key regions: South Africa
Typical aromas: Smoke, roasted coffee beans, ripe plum, banana
A South African crossing (1925) of Pinot Noir and Hermitage (Cinsault). A very distinctive, wild-spicy profile.
Food pairing: Game, barbecue with smoky sauces, spicy curries
Serving temperature: 16 - 18 °C