Ch.19 – South Africa

Question 1

South African Sparkling wine in one card

Answer 1

• Two categories
  
  1. Inexpensive, sweet, carbonated for domestic and Sub-Sahara esp Angola, Mozambique, Nigeria
     
     • acceptable to good quality
  2. Traditional method Cap Classique 95% from Chardonnay, Pinot Noir, Chenin Blanc & Pinotage
     
     • ripe yellow apple & citrus fruit, med(+) acidity, med alcohol, varying levels of autolysis
     • mid-prem priced, good to v good

Question 2

South African Carbonated Sparkling wine

Answer 2

• Important domestic and African market
• Sauvignon Blanc, Muscat & Pinotage
• Simple fruity, off-dry to sweet
• Declined 15% between 2011 -2016 as Cap Classique has grown

Question 3

Cap Classique (or MCC, Méthode Cap Classique)

Answer 3

• Both method and trademark of association of growers and producers making these wines
• Association founded 1992, incl top 7 producers and make 90% of S Africa’s bottle-fermented sparkling wine
• Cap Classique standards are law
  
  • wine 2nd ferment in same bottle as goes to market
  • min 3 bars post disgorgement
  • min 9 mths on lees, to become 12 mths in 2020

Question 4

Where are the grapes grown for Cap Classique?

Answer 4

• Robertson, Stellenbosch, Paarl, Darling & Tulbagh
• BEST Robertson & Bonnievale in Breede River Valley
  
  • limestone (better quality wine)
  • warm, BUT narrow valleys, mountain shade slow to warm am, cooled pm as ocean breezes run up Breede River from Cape Agulhas - highest diurnal shift
• Elsewhere grapes grown on shale, clay and decomposed granite.
• Fruit sourced from varied regions because of availability and to add complexity

Question 5

Harvest for sparkling in South Africa

Answer 5

• 90 days after flowering for MCC for appropriate ripeness and acidity
• longer hang time achieved by viticultural practice
  
  • leave more growth on vines for extra shading - more grapes that ripen in full shade, more the acidity preserved
• grapes picked with potential alcohol of 9.5-11% for final wine 12%

Question 6

Wine-making of Carbonated Sparkling in S Africa

Answer 6

• Stop fermentation for a sweet finish
• Then carbonated and released for early sale to preserve fruit character
• inexpensive process creates inexpensive wines

Question 7

Wine making in Cap Classique by the quality minded growers

Answer 7

• Hand-picked, whole-bunch press (recommended not required)
• Press fractions separated for blending
• Acidification of musts commonplace
• Some ferment a portion in old barrels for additional richness in premium wines
• Malo is matter of choice (Villiera does, Graham Beck no)
• 10% reserve wines used by premium houses to add depth of flavour/ ensure consistency
• min lees 9 mths (MCC members 12mths, often 15-18 NV, longer for vintage & prestige cuvées
• all adds to cost and thus price

Question 8

How are rosés made in South Africa?

Answer 8

• blend white and red wines to control tannins/colour before second fermentation
• from a white blend to which red is added prior to second fermentation in bottle
• (rarely) by maceration of red varietal prior to primary fermentation, which will form the base of colour when blended

Question 9

What two projects are the Cap Classique Producer’s Association working on?

Answer 9

• 2017 proposal
  
  1. all grapes to be “certified” as Wine of Origin
  2. min lees ageing 12 mths
  3. anyone making Cap Classique must be members of Association
• Two categories of Cap Classique (not finalised)
  
  1. Standard (as is)
  2. Higher quality, only Champagne grapes + Chenin & Pinotage, whole bunch pressed, min lees 36mths

Question 10

Wine sales of South African sparkling

Answer 10

• Cap Classique fastest growing category - sales doubling every 5 years
• Much better quality carbonated esp Sauvignon Blanc
• Some cos v successful in export eg Graham Beck 50%
• 2017 4m litres sparkling exported, double decade earlier, but less than 2012 due to exchange rates
• Top export markets Angola (1/4 all sparkling by vol), Mozambique, USA & UK

Question 11

Challenges to South African Sparkling

Answer 11

• Challenge to make Cap Classique attractive to
  
  • wealthiest black consumers, who currently drink top champagne
  • new middle classes moving from beer

Question 12

The Cap Classique Producers’ Association

Answer 12

• Association founded 1992, incl top 7 producers and make 90% of S Africa’s bottle-fermented sparkling wine
• funded by a levy according to volume produced
• Always trying to raise/ maintain standards
• Promotes wine
  
  • public tastings
  • annual tastings of base wines for producers
  • technical conference every 2 years
• Wines also promoted through Wines of South Africa