# Sydney Back Kosher Pinotage (2021)

- **Producer:** Backsberg Family Wines
- **Colour:** red
- **Type:** still
- **Grapes:** Pinotage
- **Region:** Western Cape, South Africa
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €19
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 15–18 °C
- **Aromas & flavours:** blackberry, plum, cherry, strawberry, eucalyptus, grass, vanilla, chocolate, smoke, tobacco, tar

## About this wine

The Sydney Back Kosher range pays direct homage to the Lithuanian Jewish roots of the Back family. The estate's history dates back to 1902 when Charles Louis Back arrived in South Africa as a penniless refugee fleeing persecution. His son, Sydney Back, took over the reins in 1942 and became a legendary figure in the Cape winemaking community, pioneering estate-bottled wines and championing sustainable agricultural practices. Today, the fourth generation of the family honors this rich lineage by crafting an estate range of Kosher wines that allows Jewish families globally to enjoy authentic South African Pinotage at their Shabbat and Passover tables.

## Interesting facts

- Backsberg was South Africa’s first certified carbon-neutral winery, achieving certification in 2006.
- This wine is certified Kosher for Passover and Mevushal under the supervision of the Cape Town Beth Din.
- The range honors Sydney Back, a pioneer who championed sustainable agriculture and estate-bottled wines.

## Food pairing

This medium-bodied Pinotage features soft tannins and a refreshing spine of acidity, making it highly versatile. The wine's rich dark fruit and subtle wood spice beautifully complement the savory, caramelized flavors of slow-braised brisket and roasted meats. Its vibrant acidity cuts through the richness of traditional potato kugel and grilled sausages, while the soft tannins ensure a smooth pairing without clashing with the spices.

## Wine making process

Sourced from hedged Vertical Shoot Positioned (VSP) vines planted on the slopes of the Simonsberg mountain in dark, rich Oakleaf soils over weathered granite. To maintain Kosher status, the winemaking is strictly supervised by the Cape Town Beth Din. Grapes are fermented on the skins for a brief period of four days to control tannin extraction. Following pressing, the juice is flash-pasteurized (rendering it Mevushal) and bottled early to lock in fresh primary fruit flavors. Thirty percent of the final blend is matured in oak (French oak staves or neutral barrels) for nine months, while the remaining seventy percent is kept unoaked to prioritize fresh, bright fruit.