Price:  £57.95 | Case Rate: £9.66
Ex Tax: £48.29

Spier - Signature Pinotage 2018


  • Country: South Africa
  • Wine Region: Stellenbosch
  • Wine Maker: Frans K Smit
  • Grape: Pinotage
  • Grape Percentage: 100% Pinotage
  • Alcohol Percentage: 13%
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now
Food Matching

Food Matching

Pork with a fruity barbecue sauce, lamb chops or burgers with caramelised onions.

Duty/Vat Paid
Minimum Qty: (6 btls)
WA: 86 (2013) WS: 86 (2015)

Wine tasting notes

This classic South African Pinotage has generous red berry fruit and soft tannins. Clear bright purple red. Typical red fruits of the Pinot Noir parent, raspberries, cranberry. Red fruited with plum skin acidity. Round, with soft tannins, and Turkish delight undertow on the aftertaste.

Winery Information


With a recorded history dating back to 1692, Spier is one of the oldest wine farms in South Africa. As custodians of this impressive heritage, caring for their land and the surrounding environment is at the very heart of everything they do. Spier is a member of the Biodiversity and Wine Initiative and is committed to re-establishing the rare plant life of their lands. This investment in terroir not only ensures the sustainability of surrounding areas, but guarantees that they get the.. read more

Expert Reviews

Wine Advocate/Robert Parker (2013)86 pts

The 2013 Signature Pinotage has a light mulberry and banana skin-scented bouquet that has a decent lift and satisfactory freshness. The palate is medium-bodied with juicy dark plum and cassis fruit, good acidity and a nice plump finish. This has the edge over the Merlot and Cabernet Sauvignon Signature from Spier.

Wine Spectator (2015)86 pts

A fruit-driven, forward style, with ebullient plum paste and cherry jam flavors backed by black licorice and polished toast. Drink now

Vinification Notes

Grapes were harvested at 24° balling, gently crushed, de-stemmed and cooled. After two days of cold soaking the juice was fermented until dry in stainless steel tanks at 24°C. Three pump-overs were conducted daily. After fermentation 20% of the wine was matured in French oak barrels for 8-10 months and the remainder matured in stainless steel tanks with French oak staves.