South Africa

Answer 1

1. 1654: first vines planted by Jan van Riebeeck, the Cape’s first European settler.
2. 1685: Simon van der Stel established the legendary Constantia wine estate outside Cape Town.
3. 1778: Constantia wines became famous among the European aristocracy. Predates some top Bordeaux.
4. 1861: abolition of preferential tariffs for South African imports & France rise -> difficulty
5. 1866-1918: Phylloxera hit -> high-yielding Cinsault replanted -> overproduction
6. 1918-98: foundation of KWV (Cooperative’s Wine Growers’ Association) legally empowered to limit
7. production and set minimum prices -> relative stability restored.
8. 90s-now: key success factors
   
   1. end of Apartheid -> South Africa’s re-rentry in world markets -> exports x16 between 91 & 2011
   2. KWV became private; rise of small quality estates
   3. Rise of international varieties; improvements in viticulture & winemaking under influence of foreign consultants - Foreign investment by large companies (i.e. Pernod and Constellation) & individuals (e.g. Anne Cointreau)

Answer 2

Mediterranean climate w warm summers from November to April
• The cold north-flowing Benguela ocean current cools the west coast.
• Inland regions e.g. Stellenbosch are warmer and drier (-> irrigation necessary)

• Hilltops: well drained deep granite & shale
• Slopes: shallow to medium soils of sand covering a layer of heavy clay

• Valleys: medium to deep soils of alluvial and sandstone

Answer 3

Whites (56% of plantings)

1. Chenin blanc aka Steen (18%)
2. • Most versatile grape in the world
3. • Early budder, later ripener
4. • Hi natural acidity & susceptible to botrytis
5. • Appley, floral & honeyed flavours - Body and toasty characters added via barrel ageing
6. • Decline since 1990s in favour of Sauvignon blanc
7. Sauvignon blanc (10%)
8. • Green-skinned grape from Bdx
9. • Buds early and ripens early
10. • Vigorous vine (-> use of low
11. vigour rootstock + canopy management)
12. • Grassy, green fruits, elderflower w fresh acidity
13. Chardonnay (8%)
14. Hardy adaptable grape
15. Great quality potential in cool
16. sites e.g. Walker Bay
17. Barrel fermentation and lees stirring add complexity
18. Base for Cap Classique sparkling wines
19. Muscat of Alexandria aka Hanepoot
20. Locally developed from Spanish cuttings introduced in 17th
21. Strong bouquet of flowers and intense honey flavours
22. Used especially for dessert wine

NB: Klein Constantia made from Muscat Blanc a Petits Grains

Others: Colombard, Riesling, Sémillon, Gewurztraminer.

Answer 4

Reds 44% of plantings

1. Cabernet Sauvignon (12% of all plantings)
2. Progeny of Cab Franc + Sauv Blanc
3. Believed to have emerged as spontaneous crossing in the Bordeaux vineyards in 18C
4. Small-sized berries w concentracted phenolics
5. Ageing potential and affinity for oak
6. Moderate yields, deep colour, tannic, f/bodied wines with blackcurrant aromas
7. Used in regional blends and Bdx style wines
8. Syrah/Shiraz (10%)
9. Needs warm climate
10. Relatively productive + disease resistant
11. Late budding but doesn’t ripen too late
12. Loses aroma + acidity when yields increase
13. Hi proportion of anthocyanins (ie, dark colour) - responds well to oak maturation when grapes are really ripe
14. Found in South Africa in both Syrah (elegant & peppery) and Shiraz

(full bodied, sweet & rich black berry) styles

3. Pinotage (7%)
4. Local cross between Pinot Noir & Cinsaut created by Professor Abraham Perold in 1925
5. As a varietal, produces full bodied wines with rich, spiced berry fruit w hints of meat, rubber, banana or nail varnish.
6. ‘Cape blend’ usually have 30 to 70% of Pinotage
7. Merlot (6%)
8. One of the most planted red grapes in the world
9. Early flowering (-> coloure risk), prone to rot
10. Early ripening in South Africa
11. Responds better to damp, cool soils that retain moisture. Dry summers in well drained soils can lead to under-ripeness
12. Higher yielding in moderate climates
13. Often blended w 1⁄2 brother Cab Sauv & Cab Franc
14. Produces dark plummy wines similar to Pomerol when grown on iron-rich clay soils
15. Pinot Noir
    - - -

Others: Cabernet Franc, Carignan, Grenache, Mourvedre, etc.

Answer 5

112,000ha

Most vineyards are irrigated. No checks on yields (-> can go up to 350hl/ha). Avg 80hl/ha

Poor management of planting material has meant the wine industry is still handicapped by vine viruses e.g.

leafroll, fanleaf and corky bark -> Cinsault & Chenin blanc relatively resistant to them

Committed to sustainable farming.

Key hazards: wind, drought, viruses

Winemaking

Whites: fermentation in stainless steel, temperature control now widespread. Use of oak chips.

Reds: small oak ageing introduced in the late 70s and now widely used along with controlled MLF

Answer 6

Wine of Origin legislation established in 1972 to protect wines of certain origin or vintage.

• Wine geographical hierarchy (larger to smaller):

1. Regions
2. Districts e.g. Paarl, Stellenbosch
3. Wards e.g. Franschhoek
4. Estate i.e. individual winery, bottling at source

NB: not all districts are part of a region or all wards part of a district. Even some estate are not part of a ward.

• 52% of wines certified in 2007. Key WO requirements: - 100% from the area stated

• Min 75% from the vintage stated
• Min 85% of the variety stated
• Tasting