NYTimes: BurntRubber In SouthAfrica Wines

Rather interesting article in today's NYTimes:

NYTimes: BurntRubber

Interesting. I've always thought the burnt rubber thing was indicative of Pinotage, not just SA in general. And that certainly dates back more than a couple of years.

Already under discussion at viewtopic.php?f=29&t=25120 Interestingly, I've not (nor has Peter May) found that typical of Pinotage.

Best
Rogov

The NYT story mentioned that 28% of South African wine exports go to Britain and just 5% to the US. The range of South Africa wines available in the US always has seem very limited to me.

I would have said "band-aids" or "latex." I guess a lot of people say "acetone" or "nail-polish remover." I hear "paint" is big in the UK. Anyway, I would have expected it from cheap pinotage. Not from the good stuff, though. Vergelegen and Warwick make good pinotage; there are lots of others, that's just off the top.

Speaking of rubber: I remember a vintage of Big House Red from 7-8 years ago that had a lot of nebbiolo in it (you know how Grahm loved to play with blends), and upon opening, it gave the strong and unmistakable aroma of the interior of a brand new automobile tire. "Give it air," we advised customers.

Agreeing on what we are talking about is part of the problem:

My opinion is that band-aid, acetone/nailvarnish and burned rubber are not the same.

Band aid is a frequently used descriptor for brett that can affect any wine and is not specific to any variety

Acetone/nail varnish is related to Pinotage and did affect some Pinotages until the cause -- fermentation temperature -- was discovered by Pinotage Association research and this should be at hing ofthe past.

Burned rubber: its not clear is this is same as what some people call 'earthyness'; again it is not specific to any variety. Some have suggested that is is caused by a particularly virulent South African strain of brett but scientific tests are so far inconclusive as to the cause.

For the record, Vergelegen do not make Pinotage.

I certainly don't have a fraction of Peter's knowledge of SA wines. But when we did a blind tasting that included 2 inexpensive Pinotages, I guessed both of them (Bon Cap and Golden Kaan) as Pinotage based on the odor I consider burnt rubber (the Bon Cap was especially "drag raceway"). Certainly not a scientific sample, but it fit with my prejudices. All I can say is that a significant percentage of the couple dozen Pinotages I've tried seem to have it. I don't remember encountering in the couple inexpensive SA Cabs I've tried, nor in the premium Meerlust Rubicon or Toren Fusion V.

[Robin Garr]

I've found "burnt rubber" a frequent culprit in South African reds over quite a few years, and have definitely encountered it in Cabs and Merlots. not just Pinotage. I've always considered it a flaw and never believed that it was "terroir," a position that's caused some forum arguments. Just my opinion, but I'd think it's almost certain to involve some kind of sulfur compound.

The Simonsig Pinotage tasted strongly-overwhelmingly-of bandage. But, a local Napa "Bordeaux Blend" we sampled this Spring had the same weird acetone-plasticky-badaid taste and smell-in two bottles. So, it may not be just South Africa.

I have a bottle of Warwick Reserve Cab (2001) which I hope avoids the problem.