South Africa is a country of red blends. From the very beginning of winemaking in this country, winemakers have tweaked and added small amounts of different varieties to help add texture and fruit, to soften and excite so that many wines labelled as a single variety, in fact contain large dollops of other, often less-regarded, but now recognised as highly-important varieties. Traditionally, wines were filled out with ‘inferior’ grapes such as Cinsault and Grenache but recent revivals of both varieties have seen these old vines valued for their juiciness and agebility.