Country: South Africa Region: Groenberg Mountain Grape: Pinotage
The magnificent Linton’s winery, the producers of Rhino Wines, was founded by French Huguenot, Louis Fourie in 1699. Today it covers 294 hectares, of which 100 are planted in vines. Situated on the fertile slopes of the majestic Groenberg Mountain, it’s a unique location, standing in lush contrast to the rest of the area. The grapes grown there benefit from a special micro-climate — plenty of rainfall, rich soils and moderate summer temperatures. Celebrating Linton Park’s commitment to preserving the environment, a portion of the profit derived from the sale of the Rhino range of wines is donated to the conservation of rhinos in South Africa. And packaging in light-weight bottles lowers the cellar’s carbon footprint.
Crafted by Cellar Master Hennie Huskisson using 100% Pinotage grapes, this dense wine is a medium bodied juicy red nectar with subtle flavors of mulberry and strawberry. Their modern winemaking techniques give it ripeness, purity, succulence, depth and complexity on the palate.
Pour this wine into your glass right now. Enjoy as an aperitif, but know it is versatile enough to pair with red meats, wild game, pizza, spicy foods and even sushi dishes. Best served at room temperature or slightly chilled to 55 to 60°F. It’s the perfect beverage to enjoy while watching a rerun of the movie Out of Africa!
Red Rhino Pinotage:
PINOTAGE GRAPES — A hybrid of Pinot Noir and Cinsault, the Pinotage was first created in South Africa in 1925 by Abraham Izak Perold, the first Professor of Viticulture at Stellenbosch University. The components are Pinot Noir and Cinsault grapes. Grown under ideal climatic conditions, the Pinot Noir red grape produces the richest, most velvet-like wines in the world. (Even under adverse conditions, these grapes produce far-above-average wines.) Climate and ripeness determine flavors ranging from succulent strawberry to sweet-tart cherry. A prolific growing red, Cinsault grapes make robust, brilliantly-colored wines. By crossing the two grapes, in 1925 Abraham Perold managed to create Pinotage, having the deliciousness of Pinot Noir, with the Cinsault’s ease of growing.
