South Africa

Question 1

Reputation, Signifigance as a region

District: Stellenbosch

Answer 1

One of the country’s leading regions for quality & done the most to establish the country as a high quality producers

Particularly known for Oustanding & Premium priced Cab Sauv

2nd oldest wine region in country

Home to Stellenbosch university (only oenology degree in country, wine research)

Question 1

Location in Country, Latitude, Climate, Rain, Topography, Soils

District: Stellenbosch

Answer 1

In Coastal Region, surrounding Stellenbosch (town)

34 degrees

Warm Mediterranean, quality contributors are moderation from False Bay & Mountain slopes (altitude) and varied soils

600-900mm per year = adequate, mainly in Winter

Range:
- Valley Floor next to False Bay w/ alluvial sandy soils (low nurtient, fertilized & irrigated)
- Slopes of Mountains (Simonsberg, Stellenbosch, + more) w/ granite & shale soils (good nutrient & water retention = dry farmed)

Question 2

Styles of Cab Sauv, impacting factors

District: Stellenbosch

Answer 2

Location of vineyard (cooler or warmer area)
Harvest date
Yield

Single varietal & Cab dominant blends

3rd most planted varietal in Country, highest planted red, and one of the “Big Six” varietals

Question 3

Location, climate, significant producers

What is Stellenbosch’s most famous Ward?

Answer 3

Simonsberg-Stellenbosch
Lower slopes of the SW side of Simonsberg
Slightly warmer than sites closer to False Bay & further up the slopes, but higher diurnal than flatter sites
Known for CS, CS blends, and Pinotage
Kanonkop & Rustenberg

Question 4

Common: Vine Training, harvest method,

South Africa

Answer 4

VSP Cordon

By Hand

Question 5

Describe sourcing, winemaking, & finishing

South Africa Premium Chenin Blanc

Answer 5

1. Low yield, often dry farmed old vines
2. Careful sorting, potentially small amounts of botrytis allowed, 100% Chenin used
3. No adjustments, no MLF, both ambient & cultured yeasts used
4. Cool, inert ferment. Mostly stainless & old oak, increasing eggs & amphorae. Some new oak
5. Lees aging (3-9 months common), 10-12 if using egg, amphorae, or new oak. Battonage potentially
6. Typically <6 g/L rs
7. Stabilised, light fining & filtering. Bottled at winery

Question 6

Describe sourcing, winemaking, & finishing

South Africa Inexpensive Chenin Blanc

Answer 6

1. High yields, sprayed, minimal to no sorting
2. May be blended w up to 15% of other variety, likely less valuable (ie: Colombard)
3. Acidification common, no MLF, cultured yeast
4. Cool ferment in stainless or cement
5. A few months rest in ferment vessel, potentially with staves or chips
6. Rs may be adjusted
7. Stabilised, fined, filtered for early release
8. Often bulk shipped to destination market