30 - South Africa Flashcards

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1
Q

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

A

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of wine production KMW co-op controlled industry, setting volumes and prices; ​from 1992 its controls were repealed until full privatisation in 1997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

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2
Q

Describe the growing environment of South Africa (6).

A

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

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3
Q

Outline some of the main viticultural hazards/challenges in South Africa. (6)

A

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

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4
Q

How do growers deal with lack of adequate water in some areas?

A

1. Dry farming plant low-density, keep old vines esp. in Swartland

2. Drip-irrigation

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5
Q

What are the eight most widely planted varieties in South Africa. What % of production do they account for combined?

A

These varieties represent 80% of total vineyard area

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6
Q

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.

A

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

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7
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?

A

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

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8
Q

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)

A

1. Plentiful cheap labour

2. Popularity of old bush vines esp. where dry farming is practiced.

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9
Q

Why are average yields in Olifants River cf. Swartland for Chenin?

A

Olifants is young vine, high density, irrigated vs. Swartlands old vine, low density, dry farmed vines

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10
Q

To what extent do South African growers practise sustainable production?

A

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.

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11
Q

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.

A

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

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12
Q

Outline the similarities and differences in production between high volume and high quality Pinotage including:

Viti

Pre-ferment

Cap mngt

Post-ferment

Maturation

A

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

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13
Q

Outline South African wine labelling including GIs and any other regulated terms.

A

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

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14
Q

The Coastal region accounts for 45% of South Africa’s area under vine. What % of production does it account for?

A

25% - while some inexpensive wine is made, it is home of HQ production

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15
Q

What natural factors enable Constantia Ward to produce HQ wines? (4)

What kind of wines does it produce?

A
  1. Exposure to sea breezes from False Bay
  2. East-facing slopes - protection from hot afternoon sun
  3. Granite soils restrict vigour
  4. 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

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16
Q

Why is rainfall so much lower in Durbanville ward cf. Constantia ward?

Despite this how is it able to produce fresh Sauvignon Blanc?

A

Protected by Tygerberg hills which limits rainfall to half of Constantia

But altitude (100-300m), midday breezes from False Bay cut temps by 5c and shale soils hold water well enabling dry farming

17
Q

How does the growing environment vary within Stellenbosch? What styles of wine are produced?

A

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

18
Q

How does Paarl District’s growing environment differ from Stellenbosch’s? How does this change the wines?

Which river provides irrigation water?

A

Further inland –> less coastal influence –> warmer although not drier

  1. Wines are generally richer, fuller bodied incl. Chenin, Cab S, Shiraz and Pinotage
  2. Med varieties grown incl. Mourvedre and Viognier in warmest sites

Berg River provides water for irrigation

19
Q

Where is Darling? Which ward do its wines resemble?

A

North of Capetown and Durbanville, who’s wine it resembles

Foothills running near to coast –> cool –> Sauvignon Blanc dominant like Durbanville (+ fresher expressions of Cab, Merlot, Shiraz)

20
Q

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?

A

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

21
Q

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?

A

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

Chenin Blanc, Sauvignon Blanc, Chardonnay, Cabernet Sauvignon, Shiraz, Pinotage + Med varieties incl. Mourvedre, Marsanne, Roussanne

22
Q

Why is Tulbagh’s inclusion in the Coastal Region a misnomer? What kind of wines does it produce?

A

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

23
Q

With reference to Breedekloof, Worcester and Robertson districts, describe the growing environment and wines of Breede River Valley.

A

Warm and dry

Low rainfall esp. in Worcester (400mm due to rainshadow from mountains) and Robertson whereas Breedekloof has adequate rainfall so irrigation is not always necessary

Coastal influence varies Breedekloof has a continental climate while Roberston cooled by moist air from Indian Ocean

Soils vary including some of Robertson’s limestone soils (well suited to Chardonnay) while fertile soils in Robertson’s flat plains and loam in Worcester are ideal for high vol production

Wide range of grapes grown in all regions…

Worcester and parts of Robertson known for high vol esp. white grapes for distillation esp from Colombard and Chenin plus whites from Savvy B and Chardonnay

Reds from the usual suspects

24
Q

What style of wine is Olifants River Region known for and why?

Are there any exceptions?

A

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

25
Q

Which small region of South Africa (3% of plantings) is especially known for Chardonnay and Pinot Noir and why?

A

Cape South Coast home to districts like Walker Bay and wards like Hemel-en-Aarde which have strong cooling impact from the coast.

26
Q

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?

A

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 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 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

27
Q

How can additional moisture be retained in the clay soils of Hemel-en-Aarde?

A

Cover crops that have been rolled

28
Q

Why is the Bot River Ward of the Cape South Coast region able to produce fresher wines than nearby Paarl and Stellenbosch?

A

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

29
Q

Why does Elgin District have some of the coolest growing conditions in South Africa?

How does this impact plantings?

A

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

30
Q

Aside from Constantia, Elgin District is home to one of South Africa’s best styles of sweet wine. What is it and why how is Elgin able to produce it?

A

Botrytised wines due to high levels of rainfall 1000mm per year

31
Q

The semi-arid Klein Karoo region 4hrs east of Cape Town is best known for what styles of wine?

A

A range of sweet wines including Port-style fortified from Portugese varieties, fortified Muscats

Table wines from Chenin

Colombard for brandy

32
Q

The South African wine industry has many different intiatives designed to promote quality, sustainability and so on…

For each, briefly describe each.

Integrated Production of Wine (IPW)

Biodiversity and Wine Initiative (BWI) –> WWF-SA Conservation Champion Programme

Integrity and Sustainability

Sustainable Wine South Africa

Wine and Agricultural Ethical Trade Association (WIETA)

Fairtrade

A

IPW sustainable farming incl. water usage, biodiversity protection, covers 95% of growers; independently audited

Biodiversity and Wine Initiative (BWI) being replaced by WWF-SA Conservation Champion Programme recognises producers for energy efficiency, water stewardship etc.

Integrity and Sustainability certifies sustainable use of chemicals, water mngt, natural predators –> link to Wine of Origin scheme

Sustainable Wine South Africa link between above bodies

Wine and Agricultural Ethical Trade Association (WIETA) ethical trade for workers rights, covers 60% of production

Fairtrade related to above, accounts of 2/3 of global Fairtrade wine sales

33
Q

Domestic consumption per capita remains low in ZA, why is that and what formats have worked well given this backdrop?

A

Low p/c incomes –> value packaging e.g. 1L tetrapack

34
Q

Why is reducing bulk wine as a % of production a priority for the industry?

A

Low value means growers struggling to be financially sustainable

Need to create jobs in finishing and packaging industries

35
Q
A
36
Q

Describe the growth in exports in ZA and which markets are the most important.

A

Significant growth in export volumes 15x growth in 30 years

Exports from 20 countries –> 135 countries

UK was majority of market 25 yrs ago - remains important but now only 25%

Germany, US, China and other Africa are other key mkts driven by high vol wine