19 South Africa

Question 1

Describe the categories, and market profile ; varieties; style of

South African Sparkling wine

Answer 1

Two categories

• Inexpensive, sweet, carbonated for domestic and Sub-Sahara esp Angola, Mozambique, Nigeria
  
  • acceptable to good quality (SB, Muscat, Pinotage
• Traditional method Cap Classique
  
  • 40% of SW production
  • ​95% from Chardonnay, Pinot Noir, Chenin Blanc & Pinotage
    
    • ripe yellow apple & citrus fruit, med(+) acidity, med alcohol, varying levels of autolysis
    • mid-prem priced, good to v good

Question 2

What is Methode Cap Classique (or MCC, Méthode Cap Classique)

Answer 2

• Both method and trademark of association of growers and producers making these wines
• Association founded 1992,
  
  • incl top 7 producers
  • members produce 90% of S Africa’s bottle-fermented SW
• Cap Classique standards are law
  
  • wine 2nd ferment in same bottle as goes to market
  • min 3 bars post disgorgement
  • min 9 mths on lees, to become 12 mths in 2020

Question 3

Comment on the grape growing environment for SA SW

Answer 3

Grape growing regions

• Robertson, Stellenbosch, Paarl, Darling & Tulbagh
  
  • Soil shale, clay and decomposed granite
• Robertson & Bonnievale in Breede River Valley
  
  • limestone (better quality wine)
  • narrow valleys, mountain shade slow to warm am, cooled pm as ocean breezes run up Breede River from Cape Agulhas - highest diurnal shift - preserves acidity
• Fruit additionally sourced from varied regions ~ :availability and to add complexity
• Harvest
  
  • aim for 90 days after flowering for MCC for appropriate ripeness and acidity
  • longer hang time achieved by viticultural practice -
    
    • leave more growth on vines
      
      • extra shading slows ripening
      • acidity preserved
  • grapes picked with potential alcohol of 9.5-11% for final wine 12%

Question 4

describe winemaking of Carbonated Sparkling in S Africa

Answer 4

• Stop fermentation when desired RS level reached
• Then carbonated and released for early sale to preserve fruit character
• inexpensive process creates inexpensive wines

Question 5

Wine making in Cap Classique by the quality minded growers

Answer 5

• Hand-picked, whole-bunch press (recommended not required)
• Press fractions separated for blending
• Acidification of musts commonplace
• Some ferment a portion in old barrels for additional richness in premium wines
• Malo is matter of choice (Villiera does, Graham Beck no)
• 10% reserve wines used by premium houses to add depth of flavour/ ensure consistency
• min lees (MCC) 12 mths (often 15-18 NV, longer for vintage & prestige cuvées
• all adds to cost and thus price
• Rose
  
  • blend prior to 2nd F to control amount of tannin & colour
  • or saignee - less common

Question 6

What two projects are the Cap Classique Producer’s Association working on?

Answer 6

• 2017 proposal
  
  1. all grapes to be “certified” as Wine of Origin
  2. min lees ageing 12 mths
  3. anyone making Cap Classique must be members of Association (to get consistent standards)
• Two categories of Cap Classique (not finalised)
  
  • Standard (as is)
  • Higher quality, only Champagne grapes + Chenin & Pinotage,
  • whole bunch pressed,
  • min lees 36mths

Question 7

Wine sales of South African sparkling

Answer 7

• 7 Cos dom MCC (JC le Roux also makes carbonated SW)
• Cap Classique fastest growing category - sales doubling every 5 years
• Export
  
  • Some cos v successful in export eg Graham Beck 50%
  • 2018 4.7m litres sparkling exported
  • Top export markets Angola (1/4 all sparkling by vol), USA & UK
• Challenges
  
  • convert local drinkers of top Q champagne to MCC
  • convert beer drinkers to wine