30 - South Africa Flashcards
The South African wine industry has been transformed in the past 30 years.
Give 4 key reasons for the dramatic improvement in the quantity and quality of wine production
1. Liberalisation of wine production
- KWV co-op controlled industry
- setting volumes/prices from ‘92
- full privatisation in ‘97
2. Export-led growth exports have risen → trade sanctions removed after ‘94
3. Reduction in brandy production
4. WOSA established with levy on producers to promote ZA wine abroad → 50% of production now exported
Describe the growing environment of South Africa (6).
- Warm Med
- Low L 32-35 similar to California
- Rainfall winter → adequate
- Benguela current cooling influence mingles with warmer Agulhas lowering water temp creating fog and breezes
- Cape Doctor cool S-E wind in spring + summer
- Topography and soils vary
Outline some of the main viticultural hazards/challenges in South Africa. (6)
- 1. Lack of dormancy
- 2. Spring frost
- 3. Cape Doctor
- 4. Water availability
- 5. Viral disease from infected plantings
- 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?
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 bud
- Moderate 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 abv, ranges from med tannin/body → high
- Previously known for poor Q but better viti (avoiding water stress) and vini (controlling ferment temps) have improved Q
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 req
- Granite-based often located on foothills → retains water → dry-farming
- Shale-based retains water + 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. old bush vines esp. where dry farming is practiced.
Why are average yields in Olifants River high 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, 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
- Styles
Viti
High Y Vines sprayed regularly→ botrytis. Min/no sorting
Low Y, old, dryland vines, Botrytis. Careful sorting
Blend
15% → less valuable variety e.g. Colombard.
100%
Acidification
Acidification vs. acidification avoided
Yeast
Cultured vs. ambient/cultured
Fermentation
Cool ferment in SST/concrete vs. cool ferment in large old oak/eggs/amphora/new
Malo
Avoided in both cases
Maturation - vessel, length
SST/old oak for few months
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 dep on target mkt vs no adjustment
Stabilisation
Stabilised, fine + filtered vs. stabilisation + light fining, filtered as req
Bottling
bulk vs. bottled in ZA
Style
All have ripe yellow apple, peach and tropical fruit with high acid, med alcohol, med body
Med intensity, inexp/mid-priced and acc/good vs. pronounced, mid-priced/prem VG/out
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 prem → 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 prem styles may get 3-5 days maceration
Maturation SST/used barrels, oak flavour often added, wine released 6-12mnths after harvest vs. extended mat 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.
- Geographical unit e.g. Western Cape based on political/geographic areas
- Region based on political/geographic areas
- District based on growing environment
- Ward based on growing environment
Estate wines
Named single vineyards must be registered, single variety planted, <6ha in size
Wine of Origin 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 inexp 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
- E-facing slopes - protection from hot afternoon sun
- Granite soils restrict vigour
- Rainfall high ~1000mm
Styles of wine produced
1. Sweet wine Vin de Constance from dried Muscat e.g. Klein Constantia
2. Reds Cab + Shiraz
3. Whites S.B + Chard
→ no PN → windy
How does the growing environment vary within Stellenbosch? What styles of wine are produced?
- warm, cooling from altitude + breezes off False Bay
- sandy + alluvial on valley floor next to False Bay
- granite + shale on mountain slopes
- Rain 600-900m
- dry farming will depend on amount of rain + soil
Wines
- Reds Cab, Merlot, Pinotage → Bdx blends are basis of Stellenbosch’s rep often VG-out
- Whites SB, Chenin, 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 → warmer although not drier
- richer, fuller
- Med varieties
- 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 → freshness in blends esp. SB, CS, 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 → 500mm
Mainly low fertility granite + clay
1. Irrigation
2. Dry farming with old vines
CB, SB, Chard, CS, Shiraz, Pinotage + Med varieties incl. Mourvedre, Marsanne, Roussanne
Why is Tulbagh’s inclusion in the Coastal Region a misnomer? What kind of wines does it produce?
inland with no coastal influence → very warm, dry valley best suited to irrigated production of high-vol Chenin, Shiraz, Colombard
Some Pinotage used to prem 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 prem or SP prices
Which small region of South Africa 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 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 winds reduce vigour + slow ripening
2. High altitude sites further inland e.g. Hemel-en-Aarde Ridge can reach up to 400mm
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 N-facing aspect of vines max sunlight interception
Known for prem PN + Chard 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?
fresher SB + Chenin due to Bot River Lagoon funneling cold air inland
Growing conditions warmer than H-e-A but cooler than P + S → nonetheless can still rip Rhone varieties and make fresher expression of Pinotage
Why does Elgin District have some of the coolest growing conditions in South Africa?
How does this impact plantings?
inland plateau 200-400m → altitude, cloud cover, sea breeze
75% of heat summatio days as Stellenbosch
SB, Chard, Riesling + PN with Merlot, Shiraz made fresher
