Ch. 30 – South Africa Flashcards
South Africa general
History of more than 360 years
- bulk wine (KWN coop)
- high yield varieties - Chenin Blanc, Colombard, Cinsaut
- grapes for brandy industry
Modern industry transformed in 1994 - first democratic elections
Large export market (22mil L in 1992 to 450mil L 2017)
- low prices for inexpensive wines
Climate
warm Mediterranean (generalization)
- strongly influenced by mountain ranges, slopes and aspects
- cooled by proximity to ocean
cold Benguela current from South Pole
warm Mozambique current from Indian Ocean
- large temp. difference between ocean and land causes coastal fog and breezes
Cape Doctor - south easterly wind during spring and summer, extends impact of Benguela current
- lower disease pressure
- some rain
- damage to leaves and disrups flowering
Spring frost can be problem
Vines can fail to be dormant over winter
Rain
- mainly between May and August
- Stellenbosch 700mm
- decreased in north - less impact of Benguela current + protection of the mountains
- irrigation essential (drip) access is issue
Currents and winds
cold Benguela current from South Pole
warm Mozambique current from Indian Ocean
- large temp. difference between ocean and land causes coastal fog and breezes
Cape Doctor - south easterly wind during spring and summer, extends impact of Benguela current
- lower disease pressure
- some rain
- damage to leaves and disrups flowering
Grape varieties
Chenin Blanc 20% Colombard 12% Cabernet Sauvignon 11% Syrah 10% Sauvignon Blanc 10% Pinotage 7% Chardonnay 7% Merlot 6%
Pinotage
bred at University of Stellenbosch in 1925
Pinot Noir x Cinsaut (first known as Hermitage)
Early budding
Moderately susceptible to fungal diseases
Reaches high sugar in small berries (potential high alcohol with deep colour) requires only short time on skins
High proportion of new oak is quite common
Poor reputation for quality in past
- needs better vineyard practise and winemaking
- avoiding water stress and high ferment temperature
Soils
3 main types:
Table Mountain sandstone
- sand with low nutrient and water retention
- Irrigation and fertilization
Granite
- foothills of slopes in hilly areas
- good water-retention
- potential for dry-farming
Shale
- good nutrient levels
- good water retention
- potential for dry-farming
Mosly excessively acid and require heavy adjustments with lime
- otherwise nutrients would not be available - low yield
Vineyard management
Usually low density with more fruit per vine
- some high quality producers plant closer
Most comon training
- Cordon with VSP
- Short spur pruning for mechanization
Picking mainly by hand (availability of labour)
Problems with viral diseases
- leafroll and fanleaf virus
- Powdery mildew
Yields depend on irrigation, density, age of vine
Organic/biodynamic is rare but integrated pest management is very common
Association promoting Integrated pest management
Integrated Production of Wine
- governs all aspects of growing and winemaking
- carbon emissions
- staff trainings
- conservation of soil, rivers and wetlands
90% of producers
Production of high volume inexpensive Chenin Blanc
High yields
Vineyards are sprayed regularly
Minimal or no sorting
May be blended with up to 15% of less valuable variety (Colombard)
Acidification common
No Malo (preserving acidity)
Cultured yeast
Cool ferment in steel or concrete (primary fruit)
Rested in steel or old oak (chips or staves can be added)
Residual sugar may be adjusted by adding concentrated grape must
Stabilization, fining, filtering
Often transported in bulk and bottled in final market
Production of small volume premium Chenin Blanc
Low yields (often old, dry farmed) Small amount of botrytis can be allowed Careful sorting 100% Chenin Blanc Acidification usually avoided No malo (acidity retention) Ambient or cultured yeast Cool ferment in inert vessel (old barrels, eggs, amphora) or fermented in oak for better oak integration Lees ageing for 3-9 months (or 10-12 months for more oaked style) Varying amount of new oak Battonage if richer style is desired Bottled without adjustment of sugar Stabilized, light fining, filtering as required Bottled in South Africa
Expression of Chenin Blanc
Med to pronounced intensity
- ripe yellow apple, peach, tropical fruit
High acidity
Med alcohol and body
May have vanilla and toast aroma from oak
Producers: DeMorgenzon, Ken Forrester
Difference between traditional and modern style of Pinotage
Traditional
- fuller bodied, more tannic
- kept on skins for 3-5 days post-ferment
- deep ruby with red plum and blackberry fruit, high tannins, full body, high alcohol
Modern
- lighter, more elegant
- might be grown on cooler sites and picked at lower ripeness
- typically not macerated on skins post-ferment
- med ruby, red fruit aroma, medium tannins
Difference in ageing of inexpensive and premium Pinotage
Inexpensive
- stainless steel or used barrels
- oak alternatives may be added
- released early - 6-12 months after vintage
Premium
- aged for extended period (12-15 months) in French oak barriques (often more than 50% new)
- Released two years after vintage
‘Big six’ varieties
grown in almost all regions
Chenin Blanc Sauvignon Blanc Chardonnay Cabernet Sauvignon Shiraz Pinotage
Single varietal and blends
3 main blends in South Africa
White Cape blends
- Chenin dominated but with Rhone varieties, Chardonnay, Semillon or Sauvignon Blanc
Red Bordeaux blends
Red Cape blends
- broader category
- significant proportion of Pinotage and/or black Rhone varieties
Cap Classique sparkling wines
Botrytis-affected wines and fortified wines
Wine law - certification
Wine of Origin
Geographical unit - very large areas (Western Cape - almost all vineyards) Region - large areas named after major feature - Coastal Region District - Stellenbosch, Walker Bay - based on common soils, climate (in broader sense than wards) Ward - defined area within district (some wards relate to region) - Simonsberg-Stellenbosch - based on common soils, climate and ecological factors
Requirement for ‘estate wines’
grown, made and bottled on the estate
Requirement for ‘single vinayard’ wines
Vineyard has to be registered, planted with single variety and not be larger than 6ha
Wine of Origin requirement
Packaging is true
for example Swartland
- 100% grapes from Swartland
- 85% of wine must be from given vintage
- 85% of wine must be of claimed variety
Ensuring good quality
All wines must be certified with seal with identification number on the packaging
