Black grapes

South Africa – black grape varieties

Barbera – Piemonte grape with natural high acidity suited to warm climates. Still small volumes in South Africa.

Cabernet Franc – Related to Cabernet Sauvignon it is often used in Bordeaux-style blends but also single varietal wines. Small but increasing vineyard area improving in quality and fetching good prices.

Cabernet Sauvignon – The most important variety in the Bordeaux region of France and significant in South Africa. Cabernet Sauvignon produces top-class wines that age well. It produces spicy, full, complex wines. Often blended with Merlot, Syrah or Cabernet Franc.

Carignan – Originally from Spain it likes warm, dry climates and is often used for blending with Cabernet Sauvignon or Shiraz.

Cinsaut (Cinsault)) – Previously known as Hermitage it is used in blends or increasingly as a single varietal and gaining in poularity.

Gamay (Noir) – From France’s Beaujolais region, makes light, easy drinking wines.

Grenache (Noir) – One of Spain’s most important varieties where it’s known as Garnacha. Very suited to South Africa’s climate with increased plantings, it is used as a single variety or for blending with Shiraz and Mourvèdre to make the ‘GSM’ blend.

Malbec – Once a significant component of Bordeaux’s blend but now mainly grown in Cahors in France where it’s known as ‘Cot’. It is also Argentina’s signature variety but there are very small plantings in SA.

Merlot – An early ripening variety, traditionally used blend with Cabernet Sauvignon but now increasingly being bottled as a varietal wine. Planted mostly in the Stellenbosch and Paarl regions.

Mourvèdre – Originated from Spain, where it’s known as Monastrell. The spicy notes make it a good blending partner with Grenache and Syrah. Small vineyard area locally.

Muscadel – This variety produces a popular sweet red wine.

Nebbiolo – Another Piemonte variety which makes bold wines with high tannins. Very little planted in South Africa.

Petite Sirah (Durif) – A cross of Peloursin and Syrah (Shiraz) originating from southern France that produces densely fruited, tannic wines.

Petit Verdot – Used in small percentages in Bordeaux-style blends, can make great single variety wines but in small volumes.

Pinot Noir – Signature red grape from Burgundy but difficult to grow in warmer climates. This variety is now producing excellent wines in the cooler viticultural areas of South Africa with production increasing Also used in MCC sparkling wines.

Pinotage – A local cross between Pinot Noir and Cinsaut (Hermitage), created by Professor Abraham Perold in 1925. Mostly used as single variety wines but also used in Cape Red Blends. It is growing in popularity as wine makers understand how best to handle it. Now proving popular in the lighter style with less oak, it is starting to be planted in other countries as demand increases.

Roobernet – Another South Africa cross between Cabernet Sauvignon and Alicante Bouschet, it withstands diseases particularly well. It is usually blended with Pinotage.

Ruby Cabernet – A Californian cross between Carignan and Cabernet Sauvignon which is suited to warmer areas.

Sangiovese – Tuscany’s principal black grape. It has naturally high acidity but needs to be carefully tended in vineyards. Still small volumes in South Africa.

Syrah (Shiraz) – A noble variety from the Rhône valley that produces wines in many styles including blends. Richer, oaked styles are usually referred to as Shiraz (after the Australian version) with lighter, more savoury wines being labelled as Syrah.

Tinta Barocca – Portuguese wine used in Port production it also makes the best port style wines in South Africa or earthy and intense dry red wines.

Touriga Nacional – Also from the Douro area of Portugal where it is one of the principle varieties in Port. Mostly used for port style wines in South Africa, it also produces intense, powerful and deep single varietal wines.

Zinfandel (Primitivo) – This is planted on a limited scale in South Africa.