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Lighter red wines are having a moment – here’s why

Cinsault (formerly known as Hermitage) and Pinot Noir hold a special place in South Africa’s wine heritage. These two grape cultivars were combined a century ago to create our homegrown signature variety Pinotage. Today, thanks to the passion and innovation of local winemakers, both Cinsault and Pinot Noir are thriving as stand-alone wines – and they’re quickly finding their way into the glasses of diners and wine lovers with the trend to sip them slightly chilled (especially in SA’s summer heat). 

“The average wine drinker is looking for what they already know, making it less likely they’ll reach for a variety they haven’t tried before,” says Ginette de Fleuriot, Vinimark Wine Education & Training Manager. “But these small categories are seeing incremental growth as audiences become more educated and curious. Balance, poise, and brand strength are key ingredients for lighter reds to win over new palates.” 

ALSO READ: The future of SA wine – experts weigh in on trends, innovation, and what’s next 

What makes Cinsault such an exciting prospect? This grape thrives in a range of climates and even survives drought conditions, making it accessible and affordable for winemakers. Historically, this has meant that Cinsault wines were often sold at lower price points. However, the varietal has great potential to be elevated to a more sophisticated level. A top-quality Cinsault offers balance and elegance, pairs beautifully with food, and is fast becoming a refined choice for wine lists.  

Viticulturist Fanie Malan believes South African producers are perfectly positioned to champion this underdog. “Just as we revived Chenin Blanc as a single variety in the New World, we have the opportunity to do the same with Cinsault. There’s immense potential for growth in this category.” 

On the other end of the spectrum lies Pinot Noir, a light-bodied red with an undeniable association with Burgundy, despite being cultivated worldwide. Pinot Noir’s appeal lies in its elegance. Known for its light colour, lower alcohol content, and cherry-forward flavour, it also boasts high acidity and a unique ability to reflect the terroir where it’s grown. At its best, Pinot Noir is a wine that tells a story of place, making it a favourite among sommeliers and winos. 

ALSO READ: Inside the high-stakes, fast-paced lives of South Africa’s top winemakers during harvest 

The rise of lighter reds like Cinsault and Pinot Noir signal an exciting chapter for South African winemaking. These lighter reds offer a refreshing alternative to heavier varietals, and their potential for growth – both locally and internationally – is huge. 

Whether it’s a sommelier’s recommendation at a restaurant or a memorable experience at a tasting room, it doesn’t take much to win new fans for these wines.  

You might also like this article:  Older wine vintages – what makes these bottles so special? 

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