30 - South Africa Flashcards
The South African wine industry has been transformed in the past 30 years. Give four key reasons for the dramatic improvement in the quantity and quality of wine production
1. Liberalisation of wine production KMW co-op controlled industry, setting volumes and prices; from 1992 its controls were repealed until full privatisation in 1997
2. Export-led growth while domestic consumption flat, exports have risen 22mL to 450mL –> trade sanctions removed after 1994
3. Reduction in brandy production previously less than 1/3 of grapes ended up as wine
4. Wines of South Africa established with levy on producers to promote ZA wine abroad –> 50% of production now exported
Describe the growing environment of South Africa (6).
Warm Mediterranean
Low latitude 32-35 similar to California
Rainfall mainly during the winter months ~700mm - usually adequate
Ocean cooling via Benguela current which warms water coming from the Indian Ocean’s Agulhas current –> temp difference between land and ocean causes breezes and coastal fog
Cape Doctor cool south-easterly wind in spring and summer
Topography and soils vary so exact growing conditions can differ significantly e.g. areas that can ripen PN vs areas for Shiraz
Outline some of the main viticultural hazards/challenges in South Africa. (6)
1. Lack of dormancy due to mild winters
2. Spring frost esp. in Breedekloof Ward
3. Cape Doctor can interrupt flowering and fruit set
4. Water availability due to low rainfall (areas protected by mountains) and high evapo (Benguela) in some areas
5. Viral disease from infected plantings esp. leaf roll and fanleaf
6. Powdery mildew
How do growers deal with lack of adequate water in some areas?
1. Dry farming plant low-density, keep old vines esp. in Swartland
2. Drip-irrigation
What are the eight most widely planted varieties in South Africa. What % of production do they account for combined?
These varieties represent 80% of total vineyard area
Describe the characteristics of Pinotage incl. budding, extent of fungal disease susceptibility, berry size, relationship between colour and maceration and the style of wine produced.
Early budding but frost not an issue in warmest parts where it is often found
Moderately vulnerable to fungal disease
Small berries with high sugar ripeness –> deep colour, high alcohol
Only 3-5 days post-ferment maceration to produce deep colour
Aromas red plum –> blackberry
Structure usually high alcohol, ranges from med tannin/body –> high tannin/full body
Previously known for poor quality but better viti (avoiding water stress) and vini (controlling ferment temps) have improved quality but capable of outstanding wine
What are the three main types of soil found on the Western Cape? Describe their characteristics.
What is a challenge with most Cape Soils and how can this be dealt with?
Table mountain sandstone-based sandy with low nutrients and water retention –> irrigation and fertilisation required
Granite-based often located on foothills –> retains water –> dry-farming
Shale-based retains water and nutrients –> dry-farming
Most soils are acidic –> prevents take up of nutrients like phosphorus –> addition of lime to raise pH
Cordon-trained/spur-pruned vines are popular in South Africa especially because this pruning can be mechanised. VSP is widely used as well. These vines are suitable for machine harvesting but why is hand-harvesting still common? (2)
1. Plentiful cheap labour
2. Popularity of old bush vines esp. where dry farming is practiced.
Why are average yields in Olifants River cf. Swartland for Chenin?
Olifants is young vine, high density, irrigated vs. Swartlands old vine, low density, dry farmed vines
To what extent do South African growers practise sustainable production?
Few are certified bio or organic
But 95% of grapes are grown by Integrated Production of Wine certified producers which incls carbon emissions standards, soil conservation, etc.
Describe the differences in production techniques for high vol vs. HQ, small-batch Chenin Blanc including:
Viti
Blend
Acidification
Yeast
Fermentation
Malo
Maturation - vessel, length
RS adjustment
Stablisation
Bottling
Describe the styles produced.
Viti
Fruit grown at high yields. Vineyards sprayed regularly to avoid all botrytis. Minimal or no sorting of harvested fruit.
Fruit grown at low yields, often on old, dryland vines. A small amount of Botrytis may be allowed if this is a desired element in the final wine. Careful sorting of harvested fruit.
Blend
Chenin Blanc may be blended with up to 15 per cent of a less valuable variety,
e.g. Colombard.
100 per cent Chenin Blanc.
Acidification
Acidification is a normal practice vs. acidification avoided
Yeast
Cultured vs. ambient or cultured depending on producer
Fermentation
Cool ferment in SST/concrete vs. cool ferment in large, old oak or eggs/amphora or some new oak
Malo
Avoided in both cases
Maturation - vessel, length
Rested in SST or old oak for few months, addition of oak flavours vs. lees ageing 3-9mnths for wine fermented in inert vessels; 10-12mnths in barrel or amphora incl. batonnage if richer style desired
RS adjustment
Increase RS from 1.5-3g/L up to ~5g/L depending on target mkt vs no adjustment to sugar ranging from 1.5-6g/L
Stabilisation
Stabilised, fine and filtered vs. stabilisation + light fining as filtered as required
Bottling
Often transported in bulk vs. bottled in ZA
Style
All have ripe yellow apple, peach and tropical fruit with high acid, med alcohol and medium body
Med intensity, inexpensive/mid-priced and acceptable/good vs. pronounced intensity, mid-priced/premium VG/outstanding
Outline the similarities and differences in production between high volume and high quality Pinotage including:
Viti
Pre-ferment
Cap mngt
Post-ferment
Maturation
Viti yields and sorting
Pre-ferment cold soaking for premium –> early colour extraction to help tannin mngt
Cap mngt similar with pump over/punch downs at beginning of ferment –> lower ABV –> more controlled tannin extraction
Post-ferment fuller bodied premium styles may get 3-5 days maceration
Maturation SST or used barrels, oak flavour often added, wine released 6-12mnths after harvest vs. extended maturation 12-15mnths in French barriques often with >50% new, released two yrs after harvest
Outline South African wine labelling including GIs and any other regulated terms.
1. Geographical unit e.g. Western Cape based on political/geographic areas
2. Region e.g. Coastal Region or Breede River Valley based on political/geographic areas
3. District e.g. Stellenbosch based on growing environment
4. Ward based on growing environment
Estate wines grown, produced and bottle on site
Named single vineyards must be registered, single variety planted, <6ha in size
Wine of Origin shows single origin e.g. 100% grapes from Swartland or a particular ward, 85% of grapes from named vintage, 85% from that variety –> all claims are certified
The Coastal region accounts for 45% of South Africa’s area under vine. What % of production does it account for?
25% - while some inexpensive wine is made, it is home of HQ production
What natural factors enable Constantia Ward to produce HQ wines? (4)
What kind of wines does it produce?
- Exposure to sea breezes from False Bay
- East-facing slopes - protection from hot afternoon sun
- Granite soils restrict vigour
- Rainfall relatively high ~1000mm
Styles of wine produced
1. Sweet wine Vin de Constance from dried Muscat e.g. Klein Constantia
2. Reds Cabernet + Shiraz
3. Whites Sauvignon and Chardonnay
–> no Pinot Noir as its too windy
How does the growing environment vary within Stellenbosch? What styles of wine are produced?
Generally warm with cooling influences from altitude and breezes off False Bay
Soils varies from sandy and alluvial on the valley floor next to False Bay to granite and shale on the mountain slopes
Rainfall varies from 600-900m –> dry farming will depends on this and soil type
Wines
1. Reds Cab, Merlot and Pinotage –> Bdx blends are basis of Stellenbosch’s rep often VG-outstanding
2. Whites Sauvignon, Chenin and Chard
Example: Simonsberg-Stellenbosch Ward –> warmer conditions as further from FB but still benefits from cooling breezes
Wines: HQ Pinotage thanks to high diurnals e.g. Kanonkop
How does Paarl District’s growing environment differ from Stellenbosch’s? How does this change the wines?
Which river provides irrigation water?
Further inland –> less coastal influence –> warmer although not drier
- Wines are generally richer, fuller bodied incl. Chenin, Cab S, Shiraz and Pinotage
- Med varieties grown incl. Mourvedre and Viognier in warmest sites
Berg River provides water for irrigation
What makes many sites in the Franschhoek Valley District unusually cool?
Despite having 800mm of rainfall per year, why are many of its vineyards irrigated?
Altitude up to 600m –> excellent fruit for freshness in blends esp. Savvy B, Cab S and Shiraz; small amount of old vine Semillon
Fast draining soils
Describe the growing environment of Swartland.
What two approaches to irrigation are practised and by whom?
The Cape’s “big six” varieties are widely grown here. What else?
Warm and dry –> rainfall is 500mm per year
Mainly low fertility granite and clay
1. Irrigation needed for moderate yields and up –> older co-op businesses e.g. Perdeberg Wines making cheaper wines
2. Dry farming with old vines –> practised by newer producers e.g. Mullineux combined with ambient yeast and old oak for premium wines
Med varieties incl. Mourvedre, Marsanne, Roussanne
Why is Tulbagh’s inclusion in the Coastal Region a misnomer? What kind of wines does it produce?
Located inland with no coastal influence –> very warm, dry valley best suited to irrigated production of high-vol Chenin, Shiraz, Colombard
Some Pinotage used to premium Cape Blend
What style of wine is Olifants River Region known for and why?
Are there any exceptions?
Inexpensive reds and whites
1. Growing environment - very dry (200mm) very warm climate using irrigated vineyards
2. Success of large companies like Namaqua Wines
Exception high altitude vineyards (450-550m) e.g. Citrusdal Mountain –> dry farmed fruit exposed to diurnals and cooling sold at premium or SP prices
Which small region of South Africa (3% of plantings) is especially known for Chardonnay and Pinot Noir and why?
Cape South Coast home to districts like Walker Bay and wards like Hemel-en-Aarde which have strong cooling impact from the coast.
Describe how the wards in Hemel-en-Aarde (next to Walker Bay district) are able to produce HQ wines? (6).
What styles of wine are these wards known for?
1. Strong coastal influence especially in Hemel-en-Aarde Valley –> winds reduce vigour and slow ripening
2. High altitude sites further inland e.g. Hemel-en-Aarde Ridge can reach up to 400m
3. Clay-influenced soils of up to 55% trap moisture and are cooler
4. Babylonstoren Mountains trap clouds, increasing moisture and providing shade to Hemel-en-Aarde ridge
5. Generally north-facing aspect of vineyard maximizes sunlight interception
Known for premium Pinot Noir and Chardonnay a la Newton Johnson Family Vineyards other members of big six plus Albarinho and Viognier
How can additional moisture be retained in the clay soils of Hemel-en-Aarde?
Cover crops that have been rolled
Why is the Bot River Ward of the Cape South Coast region able to produce fresher wines than nearby Paarl and Stellenbosch?
Produces fresher expressions of Savvy B and Chenin due to Bot River Lagoon funneling cold air inland
Growing conditions warmer than H-e-A but cooler than P and S –> nonetheless can still ripening Rhone varieties and makes a fresher expression of Pinotage
Why does Elgin District have some of the coolest growing conditions in South Africa?
How does this impact plantings?
Situated on an inland plateau 200-400m –> altitude, cloud cover, sea breeze
Only 75% of the heat summation days as Stellenbosch despite being just next door
Plantings are mainly Savvy B, Chardonnay, Riesling and Pinot Noir with varieties like Merlot and Shiraz made in a fresher style
Domestic consumption per capita remains low in ZA, why is that and what formats have worked well given this backdrop?
Low p/c incomes –> value packaging e.g. 1L tetrapack
