In South Africa in 1925, Professor A. I. Perold crossed Pinot Noir and Cinsault, then known locally as Hermitage, to create Pinotage. At its best, the cultivar can produce a deeply colored, slightly aromatic, rich, classic berry-flavored wine. At its worst, however, it yields a sweet, painty, vulgar red. Pinotage is also grown, to a far lesser extent, in Zimbabwe.