Tasting Pinotage and what does primary, secondary, and tertiary flavors mean? Wine #35 of 52

Pinotage has the unique distinction of being one of the newest wine varietals to come into existence.
It is the result of an intentional genetic crossing of Pinot Noir and Cinsault in South Africa in 1925. It can be a standalone varietal or blended with Cabernet Sauvignon and/or Merlot in "Cape Blends"
The tip of the week: what does primary, secondary, and tertiary aromas mean?

Link to Episode #12 on Cinsault Tasting Cinsault AND Preventing guests from ordering (expensive) wines. Wine #12 of 52
Link to Episode #34 on Pinot Noir Tasting Pinot Noir and why its the best wine for large groups: Wine 34 of 52

This Week's Wine:
Barista
Pinotage, 2019
South Africa
$18
13% ABV

The wine is medium garnet in color.
It has pronounced aromas of freshly roasted coffee beans, chocolate, cannabis, tobacco, and black fruits.
It is off-dry, with medium+ acidity, medium tannins, medium alcohol, medium+ finish.
It has medium intensity primary flavors of black plum, dark cherry, coffee, tar.
The wine is well balanced, good length, good intensity - particularly in its aromas, not terribly complex with mostly primary flavors only, but its very enjoyable.
Consider this a good value play on otherwise expensive wine lists at restaurants for wood-fired meats and game.
Scored 7.5 out of 10 points.

Start 0:00
About Pinotage 0:20
Tasting Pinotage 2:33
Scoring and Ordering 8:01
Tip of the Week 9:07
Coming up Next 12:58