South Africa

Question 1

Regions to Know {north to south}

Answer 1

”- Olifants River

• Coastal Region {Swartland, Paarl, Stellenbosch, Darling, Tulbagh, Cape Town, Franschhoek}
• Cape South Coast {Walker Bay, Elgin}
• Breede River Valley {Worcester, Breedekloof, Robertson, Bonnievale}”

Question 2

Main Production Area

Answer 2

”- Robertson, Stellenbosch, Paarl, Darling and Tulbagh

- Bonnievale mentioned “

Question 3

Primary Method

Answer 3

”- Carbonation {60%}

- Cap Classique = traditional {40% and growing}”

Question 4

Méthode Cap Classique {MCC}

Answer 4

Name of a production method in South Africa (second fermentation in the bottle) and the trademark of an association of the growers and producers.

Question 5

Méthode Cap Classique {MCC} - the association

Answer 5

”- Founded in 1992

• produce 90% of bottle fermented sparkling wine in SAF
• Funded by a levy according to volume of production
• Promotes wine via public tastings, trade tastings, technical conference”

Question 6

Méthode Cap Classique {MCC} - the laws

Answer 6

”- Second fermentation in the same bottle that goes to market {traditional method}

• 3 bars of pressure post-disgorgement
• 9 months on lees {increasing to 12 months}”

Question 7

Grape Varieties - Carbonation

Answer 7

Sauvignon Blanc, Muscat, Pinotage

Question 8

Grape Varieties - MCC

Answer 8

”- Chardonnay

• Chenin Blanc
• Pinot Noir
• Pinotage”

Question 9

Growing Environment - Robertson & Bonnievale in Breede River

Answer 9

“Limestone soils and otherwise warm climate requires cooling influences like:

• Narrow valleys that are slower to warm up due to shade from mountains in the AM
• Cool breezes from the ocean at Cape Agulhas that run up Breede River cool in the afternoon
• Biggest diurnal shift between day and night preserve acidity”

Question 10

Growing Environment - Elsewhere

Answer 10

• Shale, clay, decomposed granite

Question 11

Harvest

Answer 11

Approx 90 days after flowering {To achieve this, growers have adapted viticultural practices by leaving extra leaves on for shading}

Question 12

Winemaking - Carbonation

Answer 12

”- Stop fermentation early to retain RS

• Carbonated
• Released for early sale {to preserve fruit char}”

Question 13

Winemaking - MCC

Answer 13

”- Handpicked

• Whole bunch press {not required}
• Separate press fractions {to use in blending}
• Acidification is common
• 1st Fermentation: some do a portion in old oak
• MLF: optional but many avoid
• Reserve wines {10%} added for depth of flavor & consistency
• 2nd Fermentation = in bottle that it’s later sold
• Lees Ageing = 9 mos min moving to 12 mos”

Question 14

Winemaking - MCC Rosé

Answer 14

Blending white and red or maceration of black grapes prior to 1st Fermentation

Question 15

Méthode Cap Classique {MCC} - 2 projects

Answer 15

“1. Certify grapes destined to be used in MCC, raise lees ageing requirement to 12 months, all MCC producers must be a part of the MCC association
2. Create two categories for MCC: one standard based on current rules, one higher quality {CCPP only, require whole bunch press, min 36 mos on lees}”

Question 16

Market

Answer 16

”- MCC = fastest growing category in SAF

• Some exports {4.7 million litres, mainly Angola, USA, UK}
• Higher quality carbonated wine {Sauv Blanc}
• Goal for MCC = attract consumers who currently drink top quality Champagne and new middle classes moving from beer to wine”