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of wine production KMW co-op controlled industry, setting volumes and prices; from 1992 its controls were repealed until full privatisation in 1997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