South Africa

Question 1

Location

Answer 1

-Western Cape

Question 2

Climate

Answer 2

• varies from continental to maritime

Question 3

MCC

Answer 3

• also known as cap classique
• it’s to denote the presitgioous wine category of SA (traditional method)
• name derived from the fact that the classic art of winemaking was introduced to the Cape by the French,, and the first bottle fermented sparkling wine was produced at the Cape was called the Kaapse Vonkel (Cape Sparkle)
• all CC are made according to the traditional method
• only specific white / red grapes are used to ensure delicate fruit and complexity
• grape selection in the vineyards only picking the healthy grapes and are handpicked
• whole bunch pressed with only the first press, the cuvee, used to make the various base wines for CC
• individual bases and blends are tasted anually by the association member to ensure final wine is the best
• once bottled, matured for a min. of 12 months
• after riddling and disgorging, CC wines are left to mature on corl for some time

Question 4

Carbonated / Bike pump

Answer 4

• sugar levels adjusted before the carbonation is added

- wine is chilled before it passes through a carbonator and then stored under pressuer to allow absorption of CO2

Question 5

Stellenbosch

Answer 5

• terrain allows for great variation in wine style
• most famous wine producing region
• exposed hills and sheltered valleys
• great mesoclimates suitable for many grapes
• granite and sandstone soils
• high clay content, while free draining have excellent water retention properties
• irrigation at a minimum due to rainfall during the winters
• soils great for red grape production
• hot and dry with some maritime influence from FalseBay
• cooling south easterly brerezes come up through the vineyards in the afternoons refreshing the grapes after the mornings hot sun
• white grapes usually planted closer to the ocean
• Some chenin blanc and pinotage (birth place) are planted here

Question 6

Franschhoek Valley

Answer 6

• south east corner of Paarl
• known for their CC production from CH and PN grapes
• very warm climate
• mountain ranges protect it from any oceanic influences
• ideally suited for more robust red wines and rich fruit driven wines
• shadows from mountains help moderate temps reducin the amount of sunlight that reaches the vines
• particularly true of the south facing slopes
• they are high trellised used to catch the sun
• mountains help trap the cool southerly winds extending the growing season
• soils are laregly alluvial sandstony with some depisites of granite
• heavy soils closer to the river has some water retention the sany soils drain rapidly
• means irrigation is still needed despite decent rainfall during winter

Question 7

Constantia

Answer 7

• mainly known for sweet wines and bordeaux blends
• vineyards stretch from low ground all the way up the Constantia mountains
• shade of mountain and constant sea breezes contribute to lower temps helping the grapes retain their acidity
• wine is important
• the constant buffeting of the south easterly winds stresses the vines causing them to dig deeper for nutrients
• sits on decomposed granite
• well draining but also really good water retention in their high clay content
• water absorbed during winters and keeps the vines hydrated during the summer

Question 8

Paarl

Answer 8

• vineyards found on the lower slopes of the Paarl rock, the northern side of the Simonsberg Mt. and the valley of the Berg River
• two mountains provide well drained granite and shale soils for the vines
• valley floor soil is more sandstone based
• all benefir from the nutrient poor soils on the hillsides
• the more premium grapes then tend to be higher up on the hillsides
• climate is hot compared to the more coastal regions
• long, hot summers and rainy winters
• rainfall is modeare to high but the vineyards are irrigated during the summer months to cool the plants
• there is some small cooling afternoon breeze
• whites usually made from Chenin Blanc and Chardonnay

Question 9

Robertson

Answer 9

• rich, fruit driven wines
• CH
• hot dry climate great for premium grapes
• rivers used for irrigation
• south easterly breezes from the indian ocean have a cooling effect and brings moisture to the area
• mists also bring cooling refreshness
• 85 degree days and much cooler night creates a large diurnal band which is great for the grapes giving them time to cool down, still retaining their acidity
• winters are cold, vines get a period of dormancy
• rich alluvial soils, gravelly soils for whites, there’s even limestone for the chardonay
• high levels of lime in the soild give good minerality, much like Chablis

Question 10

Styles

Answer 10

• MCC- Prestige blends. This is their traditional method
  Vintage wines produced almost every year which doesn’t seem to hold the same quality standards as abroad.
• Bicycle pump / Carbonated (Extra dry to sweet)

Question 11

Trade Structures

Answer 11

• CCPA (Cap Classique Producers Association)
• founded in 1992 by producers
• all shared a passion for traditional method sparkling
• idea is to promote SA’s premium MCC wines as well as the common interests of the producters
• Intend to establish MCC as a generic term to describe these wines ensuring recognition locally and abroad
• constantly striving to improve quality
• establish technical criteria and organoleptic approval of base wines
• all serious producers of Cp Classiqu are memebers with the goal of educating the community

Question 12

Graham Beck

Answer 12

• believes strongly in the Robertson area
• 80% of the fruit comes from there
• 5% from Stellenbosche and the remaining 15% from various other places
• Pieter Ferriere partnered w/ Graham Beck to create a sparkling house in 1991
• keeps the fizz fresh by avoiding MLF
• Known for Blanc de Blanc which is half barrel fermented, some seing new oak
• Known for Vintage rose which co-presses PN and CH
• also co-ferments (on accident but it worked out in the end)
• Cuve Clive (variety component list varies dramatically by the vintage)
• All Cap Classique

Question 13

Simonsig

Answer 13

• first producer of traditional method sparkling in 1971
• 50/50 blend of PN and CH
• some MLF in the CH along with primary fermetation in barrel and ageing in oak
• creator of Kaapse Vonkel (cape sparkling wine)
• Rose uses 50% Pinotage, spicy w/ a bitter finish
• Cuvee ROyal is the crown jewel. Vintaged at 96% CH, 4% PN
• uses some PM as well in their blends (not the royale though)

Question 14

WO

Answer 14

• wine law for SA
• called wine of origin
• comprised of Geographical units (most generic), regions, districts, and wards (smallest)