South Africa

Question 1

Describe the main types of sparkling wine made in South Africa.

Answer 1

CARBONATED

• SB, Muscat, Pinotage
• Simple, fruity
• Off-dry - Sweet
• Inexpensive
• Acceptable - good
• Domestic and exported to SSA

CAP CLASSIQUE

• Trad method
• Chard, PN, Chenin Blanc, Pinotage (these accounts for 95%)
• Med (+) acid
• Med alcohol
• Ripe apple and citrus, some autolysis
• Mid-premium price
• Good - very good

Question 2

What is MCC?

Answer 2

Methode Cap Classique - production method and trademark of industry association

• 2nd ferment in bottle (trad method)
• > 3 bars of pressure
• > 9 mnths on lees –> increasing to 12 mnths from 2020

Question 3

Where are grapes for Cap Classique grown?

Answer 3

Robertson, Stellenbosch, Paarl, Darling, Tulbagh

Robertson and Bonnievale (Breede River Valley) –> best area

• limestone soils
• narrow valley –> shade –> temp
• Cape Agulhas –> ocean breeze via Breede River

Question 4

How long to growers leave grapes on the vine? How do they achieve this? When are grapes picked?

Answer 4

• 90 days from flowering
• leave more growth for shade –> ripening –> acidity
• 9.5-11% potential alcohol

Question 5

How are carbonated sparkling wines usually made?

Answer 5

Stop fermentation early to retain RS, carbonate and release early –> cost

Question 6

How are MCC wines usually made?

Answer 6

• Hand harvesting (not required but recommended)
• Better producers will separate press fractions
• Acidification of must common
• Some must fermented in barrels for texture –> premium
• Malo optional
• Reserve wine (10% –> premium
• > 9 mnths on lees
• MCC members > 12 mnths on lees, many choose longer and extended lees for vintage and prestige

Question 7

How are rosé MCCs made?

Answer 7

1. Blending red and white to control tannins and colour

2. Maceration (less common)

Question 8

What two intiatives is the CC Producers’ Association working on?

Answer 8

• All grapes for MCC be certified for Wine of Origin and min lees ageing 12 mnths
• All producers of MCC must join CCPA
• Quality categories introduced
  1. Standard
  2. HQ with only Champagne plus Chenin and Pinotage, whole bunch pressed, 36 months min lees ageing

Question 9

Describe the structure of MCC production.

Answer 9

Dominated by seven producers including JC Le Roux and Graham Beck

Question 10

Describe trends for sparkling wines in ZA.

Answer 10

MCC - rapid growth, sales doubling every five years, success in export markets e.g. Graham Beck which sells 50% of production abroad

Carbonated - improvements in quality esp with SB

Sparkling wine exports doubled in past decade

Top export market is Angola, US, UK

Question 11

How is MCC promoted?

Answer 11

CCPA has annual levy to pay according to volume of production –> public tastings, annual tasting of base wines for producers, technical conference

Wines of South Africa body