South Africa: Winemaking and Styles

Question 1

South Africa: High volume , inexpensive Chenin Blanc

Acceptable to good , inexpensive to mid priced

Answer 1

• fruit grown at high yields
• Vineyards srayed to avoid botrytis . Mininal or no sorting of harvested fruit

-Chenin may be blended with uo to 15% of a less valuable variety eg. Colombard

-Acidification a normal practice . No Malo to preserve acidity . Cultured yeast.

-Cool ferments in SS or concrete to retain primary fruit

-Wine typically rested in SS tank or old oak for a few months - oak chips added

-residual sugar may be adjusted using concentrated grape must to 5gL or more

-Wine stabillised , fined and filtered for early release

-Wine oftern trasported in bulk and bottled in final market

Question 2

South Africa: Small Volume Premium Chenin Blanc

Very good to outstanding , mid to prem ( some super prem examples
)

Answer 2

• Fruit grown at low yields , often old , dryland vines
• A small amount of Botrytis in the final wine may be an element of the final wine
• -Careful sorting of the fruit
• 100% Chenin Blanc

-Acidification avoided. No Malo to preserve acidity , ambient or cultured yeast ( producer choice)

-Cool ferment in inert vessels, incl. larger older format barrels , to retain fruit.
Eggs and Amphora used
Most ferment in new oak for better integration of fruit / oak

-Lees ageing for 3-9 months typical for SS or concrete.
Old, oak, eggs and aphora will age 10-12 months
Oaked style would use FRench oak for 10-12 months with variable amount od NEW oak .
Batonnage for richer styles

-Wines are bottled without adjustment of sugar ( in range of 1.5-6G/L )

-Wine stabilised, fined lightly and filerterd as required

-Wine bottled in S. Africa and transported to final market

High acid, Ripe yellow apple, peach or tropical, vanilla , toast , mediu

Question 3

South Africa: Pinotage Production

Answer 3

• same contrast as Chenin in terms of sorting and yields
• premium wines will get cold saoked berfore crush to imporve colour
• punching down and pump overs take place at the start of the ferment ( lower level alcohol, less tannin
  )

-Fuller bodies styles have more tannins, deep ruby, red plum, blackberry, high tannins, fiull body and high alcohol
-Kept on skisn for 3-5 days after ferment

• Lighter styles, picked early , in cooler sites , spend no time with skins post ferment

**MAturation is very different : **

Inexpensive wines are aged in SS and used barrels Chips or Staves used to flavour. Released early eg. 6-12 months after vintage.

Premium wines are aged for 12-15 months in French Oak barriquesw ( often around 50% new ) and released 24 months after vintawge
New producers are opting for less new oak , lower costs and time.

Question 4

South Africa: Wine Styles

Answer 4

In additon to the Big Six:
Chenin, SB, Chard, Cab Sauv, Shiraz and Pinotage.

**Three main blends:
**
White Cape Blends : typically Chenin dominant but with white Rhone varieties or Chardonnay, Semillon or SB

**Red Bordeaux Blends **
some white blends too

**Red Cape Blends **
borader category for blends with a significant portion of Pinotage / black Rhone varieties