67Wine
David & Nadia Wines Topography Pinotage Swartland 2024 750ml
🇿🇦 Mixed with decomposed granite deposits lower down in the vineyards.
Winemaker Notes
Aromas of red fruits with flavors of fragrant cherry, black pepper, and notes of wood. Hints of raspberry lead to a lingering finish.
About the Wine
The David & Nadia Topography Pinotage 2024 is a definitive example of the "New Wave" South African wine movement. David and Nadia Sadie are leading figu...Show More >
Winemaker Notes
Aromas of red fruits with flavors of fragrant cherry, black pepper, and notes of wood. Hints of raspberry lead to a lingering finish.
About the Wine
The David & Nadia Topography Pinotage 2024 is a definitive example of the "New Wave" South African wine movement. David and Nadia Sadie are leading figures in the Swartland region, celebrated for their minimal-intervention, terroir-focused approach that reimagines Pinotage as an elegant, fresh, and cerebral wine rather than a heavy or rustic one.
This is Pinotage for people who think they don’t like Pinotage.
Tasting & Pairings
Fragrant cherry, raspberry, black pepper, and subtle wood notes. Fresh, elegant, and medium-bodied with a lingering finish. Serve at cellar temperature or with a slight chill.
- Grilled lamb chops with Ras el Hanout — North African spices complement the peppery fruit.
- Pulled pork or smoked duck — the wine’s freshness cuts through rich, smoky meats.
- Mushroom risotto or roasted squash — savory herbs and earthy flavors are a natural match.
- South African braai (BBQ) — the traditional pairing, and for good reason.
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Wine Information:
Country: South Africa
Region: Swartland
Sub-Region:
Appellation: Swartland
Variety: Pinotage
Type: Reds
Size:
Choose when time is of the essence
Dry land farmed bush vines planted in 1991 and 1998 in a combination of pure granite rock in the higher parts of the mountain (around 240 m above sea level), mixed with decomposed granite deposits lower down in the vineyards. 20% whole bunches all deposited in a concrete and vertical wooden foudre for fermentation. One punch down per day, delicately extracted and then pressed off into the old 4,000 L vertical foudre.
