South Africa

Question 1

Describe “Cap Classique” wines

Answer 1

• Traditional Method Sparkling wines of South Africa
• Range of GV can be used but Chardonnay, PN, CB & Pinotage make up 95% of all Cap Classique
• Ripe Apple & Citrus wiht varying levels of Autolytic flavours
• Acidity: Med +
• Alcohol: Medium
• Price: Mid-Premium
• Quality: Good - Very Good
• Min 9 mos on lees but CC members commit to min 12 mos on lees–many choose 15-18 mos on lees for NV
• min 3 bars pressure at post-disgorgement

Question 2

Describe Carbonated Sparkling wine from South Africa

Answer 2

• Inexpensive, simple, fruity wines
• Range of GV including SB, Muscat. Pinotage
• Off-dry to Sweet
• Primarily consumed in domestic market
• Exported to Angola, Mozambique, and Nigeria
• Acceptable to good quality
• Made by stopping fermentation early to retain RS then carboanted and released early to preserve fruit (low cost process)

Question 3

Where in South Africa is the fruit sourced for Cap Classique wines?

Answer 3

• Fruit sourced from a wide range of regions but mainly the following:
  
  • Robertson and Bonnievale (both in Breede River Valley)
  • Stellenbosch
  • Paarl
  • Darling
  • Tulbagh

Question 4

Describe the Robertson and Bonnievale regions in South Africa and explain why they offer high quality fruit for sparkling wine production?

Answer 4

• Both located in the Breede River Valley
• BRV has significant amount of limestone which is thought to produce higher quality wine
• both are narrow valleys and slower to warm up in morning due to shade from mountains
• temp drops in afternoon due to cool breezes that run up the Breede river from the ocean
• as a result, Robertson and Bonnievale regions have biggest diurnal shifts in temperature which preserves acidity in fruit