South Africa Flashcards
(5 cards)
South Africa
2 main sprakling wine styles in South Africa
Carbonated sparkling:
- inexpensive
- often off-dry to sweet
- primarily domestic market: especially sub-Saharan territories (Angola, Nigeria, Mozambique)
- Sauvignon Blanc, Muscat, Pinotage
- simple, fruity
- acceptable to good quality
Cap Classique:
- Traditional method
- Principally form Chardonnay and PN + Chenin Blanc and Pinotage
- med+ acidity / med alcohol
- ripe apple and citrus fruit / varying levels of autolytic notes
- mid to premium priced
- good to very good quality
- wine must undergo 2nd fermentation in the same bottle that goes to market
- min 3 bars of pressure post-disgorgement
- min 12 months ageing on lees during 2nd fermentation in bottle
Cap Classique = also the trademark of an association of growers and producers founded in 1992 (resposible for over 90% of production)
South Africa
The growing enviroment and Grape growing
- Chardonnay, PN, Chenin Blanc, Pinotage = 95% of Traditional method
- Fruit sourced from a wide range of regions, principally: Robertson, Stellenbosch, Paarl, Darling and Tulbagh
- Robertson and Bonnievale (Breede River valley) = limestone soils (Higher quality wines) / narrow valleys = slower to warm up in the morning due to shading from mountains / cool afternoon breezes from the ocean at Cape Agulhas that run up the Breede River / biggest diurnal shift
- Growers aim to wait approximately 90 mdays from flowering to harvest
- thick canopies to create extra shading = slow down ripening + retain acidity
- grapes picked at potential 9.5-11% abv (final wine around 12% abv)
South Africa
Winemaking
Carbonated sparkling:
- stopped fermentation to retain residual sugar
- carbonated and released for early sale to preserve fruit character
- low cost process
Cap Classique:
- hand-picked / whole bunch press (recommended but not required)
- separate press fractions to use them as needed during blending
- Acidification = common
- some ferment part of the base wine in old barrels to add textural richness
- MALO according to producer
- 10% reserve wine addition by premium houses (add depth of flavour + ensure consistency)
- min 12 months lees ageing / some opt for longer periods (15-18 months for NV / longer fopr Vintage and Prestige cuvée)
- Rosé by blending or maceration
South Africa
Wine law and Business
- Cap Classique dominated by 7 companies + small volume from other producers
- Cap Classique = fastest growing category in South Africa (sales doubles every 5 years)
- 2020 = 3 million litres of Sparkling wine exported
