Many folks may not know that, in the 1970s, South Africa produced world-famous red blends comprised of Cabernet Sauvignon and Cinsault, which combined the finesse of Cinsault with the power of Cab. The Pitch Black blend is our #retro tribute to this Golden Age.

Professor Black was a researcher at the University of Stellenbosch. He took on the challenge of developing a peach hybrid to endure the infamous, strong ‘Black South Easter’ wind that the Cape is known for. The experimental plantings took place on Warwick Wine Estate. The story goes that the final harvest of peaches on Warwick, before they were removed and Sauvignon Blanc vineyards were planted, endured a terrible storm. Professor Black described it in his diary as a ‘Pitch Black’ South Easter and thus, this journal entry inspired the name Professor Black Pitch Black.

A Classical blend inspired by the wines that came from the Simonsberg in the middle of the previous century. Traditional Bordeaux varieties mixed with Cinsault, as was the norm more than 50 years ago. All the varieties besides the Cinsault are de-stemmed and fermented on the skins for 2-3 weeks before pressing and aging in small French oak barrels for a period of 18 months, 20% new. The Cinsault was fermented whole bunch and aged in stainless steel tanks (unwooded). Blending and light filtration took place before bottling in July 2020.