In fact, the oak powder is not simply pulverised oak and another cheap way of adding oak flavour, but, in this case at least, tannin – you might well be more familiar with that idea. It is a practice particularly widely used in Australia (though most countries allow its use) for clarity, adjusting the tannin content and stabilising colour.

The tannin can be prepared either from the wood itself or from galls. Chestnut wood is also used and is cheaper than oak. Apparently it is important to add the powder during the early stage of ferment to ensure it has the desired colour stabilisation effect. To begin with, it is a question of experimenting to see the quantity required. Usually, this involves no more than around 50 miligrams per litre incorporated into the must. This polymerises with the other tannins and the residue eventually settles out, so it is no more necessary to filter for this than for any other purpose. With experience, judgement as to whether tannin additions are necessary can be made on the chemical analysis of the grapes.

As regards the timing of the Pinotage vintage tasting so soon after harvest, I asked Marius Labuschagne, PR for the Pinotage Association for a comment. He points out that this is an occasion not to be compared with the en primeur tasting in Bordeaux which has buyers and journalists eagerly rushing in from around the world. Marius says:

The Pinotage Vintage Tasting is not a media event, it is all the producers from all the areas getting together and talking about pinotage and tasting the potential of the wines. The main aim is to talk pinotage, to share thoughts and help each other as a team to always strive for the best quality. The media is invited to share it (and for most of them also to enjoy it) with the Pinotage Association members. In September/October it would be almost impossible for all the members to get together, as it is an almost too hectic time of the year, with the- SA Young Wine Show, Veritas, etc. judging and functions.