A celebration in a bottle, is the best way to describe the rich, sweet, and deeply textured wine that is Professor Black II Pitch Black from Warwick Wine Estate.

Made up of 39% Cabernet Sauvignon, 36% Cabernet Franc, 13% Cinsault, 10% Merlot, 1%  Petit Verdot and 1% Malbec. All the varieties besides the Cinsault are de-stemmed and fermented on the skins for 2-3 weeks before pressing and ageing in small French oak barrels for a period 18 months, with 20% new wood. The Cinsault was fermented whole bunch and aged in stainless steel tanks, with blending and a light filtration taking place before bottling in October 2019.

The first introduction on the nose is deep aromas of dark berries, with a hint of something herbaceous. A follow though of strawberries is next. The body of the wine is rich in colour and dense with flavour. It was a sweetness I wasn’t quite expecting but it belonged there. It is a very drinkable, easy digested wine, perfect for s hearty beef stew or lamb tagine, it suits a meaty tasting dish because it cuts through so seamlessly.

JD Pretorius, Cellarmaster at Warwick, says the wine fills the glass with hints of dark berries, wild strawberries, violets, and herbs. “The palate of our new Professor Black II Pitch Black is rich and textured with fine-grained tannins and a bright and piercing freshness, delivered by the unwooded Cinsault component. The finish is dark and broody with concentration and a lingering aftertaste.”

“The new addition is definitely a crowd-pleaser – it’s suitable for any occasion and will delight a range of tastes and preferences,” says Pretorius. “We are excited to be presenting this blend with a new fresh palate that is perfectly balanced and shows the impressive concentration of flavour.”

Professor Black II Pitch Black is presented in a slick black bottle and is available at selected retails stores and via the estate’s online store Warwick Wine Estate at a cost of R200.


Article written by

Nidha Narrandes

Nidha Narrandes is a food-obsessed travel addict with 21 years of journalism experience. Her motto - Travel. Eat. Repeat. She is happiest on a road to nowhere without a plan. A masterchef at home, she can't do without chilli - because chilli makes the world a tastier place.