South Africa

Question 1

South African Sparkling Wine Categories

Answer 1

1) Inexpensive, carbonated sparkling wine that is often sweet and exported to sub-Saharan territories
2) Cap Classique - traditional method made principally from Chardonnay and Pinot Noir but also from Chenin Blanc and Pinotage

Question 2

Carbonated Sparkling Wine

Answer 2

• Sauvignon Blanc, Muscat, Pinotage
• simple, fruity, off dry to sweet
• 40% of South African sparkling wine production
• exported to other African countries
• made by stopping fermentation early to retain RS and then carbonated

Question 3

Cap Classique definition

Answer 3

both the name of the production method and the trademark of an association of growers and producers producing these wines - founded in 1992

*90% of bottle-fermented sparkling wine in South Africa comes from association members

Question 4

Cap Classique Standards by Law

Answer 4

• wine must undergo second fermentation in the same bottle that goes to market
• minimum of three bars of pressure post-disgorgement
• minimum of 9 months on the lees during second fermentation in bottle (now 12 months post 2020)

Question 5

Cap Classique Grape Varietals

Answer 5

95% made up by:

Chardonnay, Pinot Noir, Pinotage, Chenin Blanc

Question 6

Cap Classique Growing Regions

Answer 6

Wide range of areas, principally:

1) Robertson
2) Stellenbosch
3) Paarl
4) Darling
5) Tulbagh

• Robertson and Bonnievale - thought to be higher quality due to limestone soils as well as the biggest diurnal shifts that help preserve acidity
• other regions have shale, clay, decomposed granite
• many producers source fruit from a number of regions for both complexity and availability of fruit

Question 7

Cap Classique Harvest

Answer 7

• growers aim to pick grapes 90 days after flowering
• hang time achieved by vineyard practices (ie leaving more canopy) to slow down ripening and retain acidity
• grapes picked at potential alcohol levels of 9.5-11% with a view for the final wine to be around 12% abv

Question 8

Cap Classique Winemaking

Answer 8

• whole bunch pressed
• better producers will separate press fractions and use for blending
• acidification of musts is commonplace
• some ferment portion of fruit in old barrels for additional textural richness in premium wines
• around 10% reserve wine is used by the premium houses for depth of flavor and consistency
• minimum 12 months on lees required with additional time common for premium cubes
• rose wines typically made by blending but direct press/short maceration also allowed

Question 9

Cap Classique Business

Answer 9

• dominated by 7 companies

- fastest growing category in South Africa - sales doubling every 5 years!