Cinsaut is the most widely planted red grape after Cabernet Sauvignon but it's popularity is on the decline. It is a prolific procedure making easy drinking styles at reasonable prices. It is often used to blend with other more flavoursome varieties. Usually makes a light, ribby, washed out red wine.

Pinotage was first developed in South Africa in 1924 as a cross-breed of Pinot Noir and Cinsaut. This variety remains almost exclusive to South Africa. It is what Zinfandel is to California and Shiraz to Australia. Flavours are spicy, rich and fruity. Big baked, earthy brews with volatile aromas. Deep inky colour and good grippy tannins. Production was in sharp decline until 1990 but is now on a rapid increase. Particularly expressive in Stellenbosch's "golden crescent".

Merlot was first planted in South Africa in 1910 but it is only since the 1980s that it has become of some importance. Usually blended with Cabernet Sauvignon but increasingly used as a single varietal with succulent, fruity flavours. Succulent user-friendly style and the best have a persistent flavour that underlies their softness. Classic blending partner.

Shiraz, although not currently widely planted in South Africa, is seen to have tremendous potential. Styles range from the soft and fruity to the rich, concentrated and robust. Sometimes blended. Top performers give Australia a run for their money albeit in a more restrained style that is closer to an opulent French Syrah. Seen as a great hope for South African wine.

Pinot Noir is crafted by a few highly-talented winemakers. Usually matured in wood.

Ruby Cabernet. An underrated grape variety with delicious, juicy-ripe tomato, blood-orange fruitiness. Rather rustic and mostly in cheaper blends.