Ch. 30 – South Africa Flashcards
South Africa general
Prior to 90s
- bulk wine from KWV co-op
- high yielding varieties
- Chenin Blanc, Colombard, Cinsaut
- most wine used for brandy
Plantings of black grapes have grown a lot since then (now 45%)
Climate in South Africa
warm Mediterranean
- similar latitude to California
- strongly influenced by mountain ranges, slopes and aspects
- cooled by proximity to ocean
cold Benguela current from South Pole mingles with the warmer Agulhas current from Indian Ocean
- lowers water temp along coast
- large temp difference between ocean and land causes coastal fog and breezes
Cape Doctor
- south easterly wind during spring and summer
- extends impact of Benguela current
- lower disease pressure
- some rain
- damage to leaves and disrupts flowering
Problems:
- Spring frost (occasionally)
- Vines can fail to be dormant over winter
Rain
- mainly between May and August
- usually adequate for growing
- e.g. Stellenbosch 700mm
- decreases in north due to less impact from Benguela current + protection from the mountains
- irrigation essential in drier areas
- water availability an issue (drought)
Grape varieties in South Africa
Chenin Blanc
Colombard
Cabernet Sauvignon
Syrah
Sauvignon Blanc
Pinotage
Chardonnay
Merlot
Pinotage
bred at University of Stellenbosch
- Pinot Noir x Cinsault
Early budding (but spring frost is rarely a problem where it’s grown)
Moderately susceptible to fungal diseases
Reaches high sugar in small berries
- potentially high alcohol
- requires only short time on skins to get deep color
Overcoming poor reputation in the past
- better vineyard practice and winemaking
- e.g. avoiding water stress and overly high fermentation temperatures
Soils in South Africa
3 main types:
Table Mountain sandstone
- sandy with low nutrients and low water retention
- Irrigation and fertilization needed
Granite
- mountain foothills and in hilly areas
- good water retention
- potential for dry-farming
Shale
- good nutrient levels
- good water retention
- potential for dry-farming
Most soils are excessively acidic and require adjustments with lime
- otherwise nutrients would not be available (low yields)
Vineyard management in South Africa
Usually low density with more fruit per vine
- some high quality producers plant closer
Most common training
- Cordon with VSP
- Short spur pruning for mechanization
Picking mainly by hand (availability of labour)
Problems with viral diseases
- leafroll and fanleaf virus (replanting)
- Powdery mildew (fungicides)
Yields depend on irrigation, density, age of vine
- Chenin yields 4x as high in Olifants River compared to Swartland
Organic/biodynamic certification is rare but integrated pest management is common
Production of high volume inexpensive Chenin Blanc in South Africa
- High yields
- Vineyards are sprayed regularly
- Minimal or no sorting
- May be blended with up to 15% of less valuable variety (e.g. Colombard)
- Acidification common
- No Malo (preserving acidity)
- Cultured yeast
- Cool ferment in steel or concrete
- Stored in steel or old oak
- Oak chips or staves may be added
- Residual sugar may be adjusted with RCGM
- Stabilization, fining, filtering
- Often transported in bulk and bottled in final market
Production of small volume premium Chenin Blanc in South Africa
- Low yields (often old, dry-farmed)
- Careful sorting
- 100% Chenin Blanc
- Acidification usually avoided
- No malo (acidity retention)
- Ambient or cultured yeast
- May be fermented in oak for better oak integration
- Several month of lees aging for unoaked styles, or 10-12 months oak aging for oaked styles
- Battonage if richer style is desired
- Bottled without adjustment of sugar
- Stabilized, light fining, filtering as needed
- Bottled in South Africa
Expression of Chenin Blanc in South Africa
Med to pronounced intensity
- ripe yellow apple, peach, tropical fruit
High acidity
Med alcohol and body
May have vanilla and toast aroma from oak
Producer: DeMorgenzon
Difference between traditional and modern style of Pinotage
(both are still made)
Traditional
- fuller bodied, more tannic
- kept on skins for 3-5 days post-ferment
- deep ruby with red plum and blackberry fruit, high tannins, full body, high alcohol
Modern
- lighter, more elegant
- might be grown on cooler sites and picked at lower ripeness
- typically not macerated on skins post-ferment
- med ruby, red fruit aroma, medium tannins
Difference in production/aging of inexpensive and premium Pinotage
In both cases, punch downs and pump overs usually take place at the start of fermentation, to not extract too much tannin
Inexpensive
- stainless steel or used barrels
- oak alternatives may be added
- released early (6-12 months)
Premium
- cold soaking to extract more color
- aged for extended period (12-15 months) in French oak barriques
- often more than 50% new oak
- use of new oak decreasing
- Released 2 years after vintage
‘Big six’ varieties in South Africa
grown in almost all regions
Chenin Blanc
Sauvignon Blanc
Chardonnay
Cabernet Sauvignon
Shiraz
Pinotage
Single varietal and blends
3 main blends in South Africa
White Cape blends
- Chenin dominated but with Rhone varieties, Chardonnay, Semillon or Sauvignon Blanc
Red Bordeaux blends
Red Cape blends
- broader category
- significant proportion of Pinotage and/or black Rhone varieties
Wine law - certification in South Africa
Wine of Origin scheme
Geographical unit
- very large areas
- based on political or geographical units
- e.g. Western Cape
Region
- large areas named after major features
- e.g. Coastal Region
District
- based on common soils, climate (in broader sense than wards)
- e.g. Stellenbosch, Walker Bay
Ward
- defined area within district
(some wards relate to region)
- based on common soils, climate and ecological factors
- e.g. Simonsberg-Stellenbosch
Requirement for ‘single vineyard’ wines in South Africa
Vineyard has to be registered, planted with single variety and not be larger than 6ha
Wine of Origin requirements in South Africa
Packaging is true
- 100% of grapes from that W.O.
- 85% must be from stated vintage
- 85% must be of stated variety
Ensures good quality
- evaluated by Wine and Spirit Board
All wines must be certified with seal
- ID number on the packaging
South African wine regions
Olifants River
Coastal Region
Cape South Coast
Breede River Valley
Klein Karoo Region
Districts and Wards in Coastal region
Cape Town
- Constantia
- Durbanville
Stellenbosch
- Simonsberg-Stellenbosch
Paarl
- Simonsberg-Paarl
Franschhoek Valley
Darling
Swartland
Tulbagh
Wellington
