From Wine Marketer Abroad:
I was invited to do a presentation on Pinotage to 60 wine writers and wine lovers in Toronto last month. Tasting seven Pinotages that all showed really well, my presentation combined great research material on ideal ripeness at harvest time, ideal fermentation  for Pinotage, preferred use of oak, influence of climate, etc. I also went through the guidelines as set out by the Pinotage Association growing Pinotage while great material from Anthony Hamilton Russell helped me highlight extrinsic and intrinsic values responsible for Pinotage's negative image. Long story cut short: if Pinotage is to make it in the consumer’s mind as a quality grape, stop the technical talk. With the steak pretty perfect, it is the sizzle that will sell Pinotage.