| Brand | Unbranded |
| Manufacturer | Beeslaar |
Beeslaar Pinotage 2024 is a serious, age-worthy expression of South Africa's signature red grape, made by one of the winemakers most closely associated with modern, fine wine Pinotage:Abrie Beeslaar. Abrie established Beeslaar Wines in 2011, while still winemaker at Kanonkop, as a way to produce a more personal, site-specific expression of Pinotage.
He left Kanonkop towards the end of 2024 to focus exclusively on Beeslaar Wines. The wine comes from a single 2.5-hectare vineyard near the Simonsberg, north of Stellenbosch. The 2024 was produced from 31-year-old bush vines planted predominantly on shale, with Oakleaf and decomposed granite also present.
The site sits at around 200 metres on a south-eastern slope, where summer winds help cool the vines and naturally restrict their vigour. A dry, warm 2024 growing season resulted in a smaller crop and concentrated berries exactly the sort of raw material Beeslaar wants for a powerful but structured Pinotage.
Tasting Notes Colour: Dense, deep crimson red. Nose: Perfumed and layered with black cherry, red cherry, ripe plum and raspberry, followed by baking spice and a delicate rose-petal character. Savoury notes and a touch of fynbos bring a distinctly South African edge. Palate: Rich and supple, but not simply about power.
Cherry kirsch, plum and boysenberry sit over fresh acidity and firm, granular tannins. There's a subtle herbal character running through the fruit, with the French oak providing spice and structure rather than dominating the wine. Finish: Long, dry and savoury, with persistent dark fruit and gently puckering tannins.
There's plenty to enjoy now, but the structure makes it clear this was built to develop in bottle. Technical Details Producer: Beeslaar WinesWinemaker: Abrie BeeslaarVintage: 2024Origin: Stellenbosch, Western Cape, South AfricaGrape Variety: 100% PinotageVineyard: Single vineyard, approximately 2.5haVine Age: 31 yearsVine Training: Bush vinesSoils: Shale, Oakleaf & decomposed graniteHarvest: Hand harvestedFermentation: Open-top concrete fermenters at approximately 28CExtraction: Hand punch-downs every two hoursSkin Contact: Juice drawn off after approximately 3 daysMalolactic Fermentation: In barrelMaturation: 20 months in 225L French oak barrelsOak: 50% new French oak / 50% second-fillABV: 14,5%Residual Sugar: 2.6g/LTotal Acidity: 5.5g/LpH: 3.80Ageing Potential: 1520 years from vintageBottle Size: 750ml
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