South Africa Flashcards
History
Before the 1990’s industry dominated by the giant coop, KWV that had regulatory powers to determine production vol’s and prices. Planting of productive varieties like Colombard, Chenin Blanc, and Cinsault were required. Most grapes were destined for Brandy production with less than 1/3 becoming wine. By 2017 more than 80% grapes to wine. Chenin still most, but % of black grapes doubled to 45%.
Export led boom. Vols increased from 22 ML in 1992 to 450 M in 2017. Low prices and profitability are issues.
Climate
Between 33 and 35S (California and Israel), the Western Cape has a warm Mediterranean climate. But influenced by many mountain ranges, slopes and aspects. Most areas cooled by proximity to the ocean, Pinot in the coolest areas and Shiraz and Tinta Barocca in most areas.
North flowing Benguela current from the South Pole is the main cooling influence. Flows north up the western coast of RSA and mingles with the warmer Mozambique current from the Indian Ocean lowering water temps between Cape Town and Cape Agulhas. The large temp diff between ocean and land causes fog and cooling breezes.
Cape Doctor is a south-easterly wind during spring and summer and extends the impact of the Benguela current. It inhibits disease and brings occasional rain to the South Coast. It can also damage leaves and impact photosynthesis and ripening as well as flowering and fruit set.
Spring frosts can be an issue, particularly in the Breedekloof ward, but not regularly. Lack of consistent winter freeze can cause issues with vines failing to rest.
Rain falls between May and August. In normal years it is adequate (>700mm) in Stellenbosch. But is lower in the north of the Western Cape due to less of an impact from the Benguela current and the protection of mountains that line the coast. Irrigation or old vines is essential in these drier areas. Recent prolonged drought has made the issue of water availability a priority. Many have drip, but will continue being an issue, particularly for dry farmed areas like Swartland.
Grapes
Chenin Blanc: 19% Colombard: 12% Cab Sauv: 11% Syrah: 10% Sauv Blanc: 10% Pinotage: 7% Chard: 7% Merlot: 6%
Pinotage
Bred at the Univ of Stellenbosch in 1925 by crossing Pinot Noir with Cinsault (then called Hermitage).
Early budding (spring frosts typ not a risk in the warmer sites where it’s grown) and moderately susceptible to disease.
Reaches high sugar levels in small berries for potentially high alcohol with deep color that only needs a short time on the skin after fermentation to produce a deep color (3 days for lighter / 5 for fuller bodied).
In the past had a poor reputation for quality. Better vineyard practices (avoiding water stress) and winemaking (avoiding high fermentation temps) have risen quality.
Soils
Soils are varied and complex, but three types:
Table Mountain Sandstone: sandy with low nutrient and water retention. Vines here need careful attention to irrigation and fertilization
Granite: On the foothill slopes of mountains and hilly areas. Good water retention for possible dry farming.
Shale: Good nutrient levels and water retention for possible dry farming.
Most soils are excessively acidic and require heavy lime adjustments to get a suitable pH. Otherwise nutrients in the soil would not be avail to the vine. Density is typically low with larger vines carrying more fruit. Some high quality use closer spacing.
Viticulture
Legacy of plantings with viral diseases, espec leafroll and fanleaf which reduce yield and added cost through replanting. This is tackled by virus testing all vines before planting. Powdery mildew is common and contained by systematic fungicide or organic methods.
Cordon VSP is most common with a 2.4m wire for easy pruning. Short spur pruning is common and can be mechanized. Most picking done by hand as labor is available.
Yields vary based on presence of irrigation, vine spacing, and age. Big diff based on grapes destined for inexpensive vs quality. Chenin yields in Olifants River are 4x that of Swartland.
Few are certified organic but many adher to Integrated Pest Management. The Integrated Production of Wine (IPW) was introduced in 1998. Governs all aspects of growing and winemaking (carbon emissions, staff training, soil conservation, rivers and wetlands). 90% of all exporters adhere representing 95% of all grapes. High level of self reg along with audits and spot checks.
Winemaking Chenin Blanc
High Volume Inexpensive:
High yields, regular spraying, minimal sorting.
Blended with up to 15% less valuable variety like Colombard.
Accidification common, no MLF, cultured yeast.
Cool fermentation in stainless or concrete to retain primary.
Few months in stainless or old oak. Oak flavor may be added with chips or staves.
RS may be adjusted using concentrated must to 5 or more g/l
Stabilized, fined, filtered for early release
Transported in bulk and bottled in final mkt
Small Volume Premium:
Low yields often on old dry farmed vines. Small amount of botrytis may be allowed. Careful sorting.
100% Chenin
Acidification avoided, no MLF, cultured or ambient yeast
Cool fermentation in inert (cold be large format or old oak) to retain primary. Increasing eggs and amphora. Those using new oak ferment in oak for better integration
Lees aging for 3 - 9 mo; or aging in oak/eggs/amphora for 10 - 12 mo. Battonage if richer style desired.
No sugar adjustment
Stabilized, light fining and filtering
Bottled in RSA
Med to pronounced intensity of ripe yellow apple, peach with tropical, high acid, med alcohol and body. Vanilla and toast from oak. High vol are acceptable to good and inexpensive to mid. HIgher quality are very good to outstanding and mid to prem with a few super. DeMorgenzon and Ken Forrester.
Pinotage Winemaking
Premium: cold soak before crushing to aid color extraction
Choose between traditional full body more tannic style and lighter more elegant style. Traditional are deep ruby, red plum, blackberry, high tannin, full body and high alcohol. On skins 3-5 days post fermentation. Lighter style grown in cooler area and picked at lower ripeness. Med color, red fruit, med tannin. No post fermentation maceration.
Aged 12 - 15 mo in French oak barriques (often >50% new) and released 2 years after vintage.
Inexpensive: aged in stainless or used barrels. Oak alternatives (chips or staves). Released early; 6 - 12 mo after vintage.
For both: pump over and punch down at the start of fermentation when alcohol is lower and so less tannin extracted.
Inexpensive are good to very good and inexpensive. Higher quality are very good to outstanding and mid to prem
Wine Styles
Most grow the big six: Chenin, Sauv Blanc, Chard; Cab Sauv, Shiraz, Pinotage. Both single variety and blends.
Three main blends:
White Cape Blends: Chenin dominant but with Rhone whites, Chard, Semillon or Sauv Blanc.
Red Bordeaux Blends: some white also
Red Cape Blends: blends with sig Pinotage or Rhone varieties.
Laws and Regulations
Wine of Origin and Certification
Production areas are defined in terms of the official Wine of Origin scheme:
Geographical Unit: very large areas (i.e. Western Cape which is nearly all RSA wine by vol)
Region: large area named after a major feature; i.e. Coastal Region or Breede River Valley
District: i.e. Stellenbosch or Walker Bay
Ward: defined area within a district; i.e. Simonsberg Stellenbosch
First two are political or geographical. At the ward level it is based on soil, climate, etc. Districts are similar but wider.
Estate wines must be grown, made, and bottled at the estate. Single vineyard wines (if labeled as so) must be registered, planted with a single variety and no bigger than 6ha.
To claim a geographical unit must be 100%; vintage 85%, variety 85%. Wine will also be evaluated by the Wine and Spirit Board. All wines claiming origin, vintage, or variety will be certified with a seal and id number.
Coastal Region
Accounts for 45% of all area under vine in RSA, but only 25% of the wine as yields are lower than in high volume areas. Many inexpensive wines are labeled Coastal Region but contains many important districts: Cape Town, Darling, Franschhoek Valley, Paarl, Stellenbosch, and Swartland, Wellington, Tulbagh.
District Cape Town
Established in 2017 and encompases four Wards: Constantia, Durbanville.
Ward Constantia: History dating back to 1685 and home of Vin de Constance, a dried Muscat dessert wine from Klein Constantia. Vineyards on east facing slopes of Constantiaberg, extends south from Table Mountain. False Bay brings cool sea breezes. Low vigor granite soil on a layer of sandstone for good drainage. Rainfall high at 1,000mm. Sauv Blanc, Chard, Cab Sauv, and Shiraz (no Pinot as too windy). Small no of producers, all quality. Klein Constantia and Steenberg
Ward Durbanville: On shale soils of Tygerberg hills with east facing vineyards at 100 - 300m. Rainfall 500mm due to Tygerberg protection. Soils have high water holding for dry farming. Warm summer weather mitigate by cool breezes from False Bay; evening mists further reduce temps by 5C. Sauv Blanc most and in cooler exposed sites and herbaceous. Bloemendal and Diemersdal.
District Stellenbosch
Surrounds town of same name which is business and educational hub of RSA. Home to Stellenbosch Univ offering the only wine degree in country. Has done the most to establish RSA’s reputation, particularly with Cab Sauv.
Contributors to quality are: cooler mountain slopes, varied soil types and breezes off False Bay that moderate summer temps.
Range of sites from valley floors with alluvial and sandy soils to granite and shale soils on slopes of Simonsberg, the Bottelary Hills, Stellenbosch Mountain and Helderberg. Rainfall from 600 - 900. Warm climate allows Cab Sauv, Merlot, Pinotage to ripen. Sauv Blanc, Chenin, Chard for white. Picking time and yield play an important role in final style. Some reducing yield and picking earlier for fresher style, lower alcohol, and fully ripe seeds and skins. Rust en Vrede and Raats Family Wines.
Ward: Simonsberg-Stellenbosch. On the lower slopes of the south-west side of the Simonsberg is slightl warmer than sites closer to False Bay and on the slopes of Stellenbosch Mountain and Helderberg. But vineyards are still relatively open to ocean breezes for a higher diurnal range than the flatter sites. Specially known for Cab Sauv, Cab Sauv blends, Pinotage (which can lose flavor on lower warmer sites). Kanonkop and Rustenberg.
District Paarl
North of Stellenbosch, generally warmer but with many mesoclimates, soils, and aspects so can succeed with a variety of grapes and styles.
800 - 900mm rain. Berg River flows through, for irrigation when needed.
Distinct ripeness and fuller body compared to Stellenbosch. Chenin, Cab Sauv, Shiraz, Pinotage most. Viognier and Mourvedre beginning to be planted in warmer area. Nederberg (Distell group) and Vilafonte
Ward Voor Paardeberg: source of top quality grapes
Ward Simonsberg Paarl: On the warmer other side of Simonsberg to Simonsberg Stellenbosch. Slightly higher elevation than rest of Paarl for higher diurnal range and slightly cooler ripening season. Chard shows distinct freshness and intensity as doe Shiraz and red blends. Glen Carlou and Plaisir de Merle.
District Franschhoek Valley
South-east of Paarl. Surrounded on three sides by mountains for a varied topography and shelter and warmth.
Initially vines grown on the valley floor at 300m, but now moving up to 600m for marginally cooler and higher diurnal range. 800mm rain but irrigation often needed as soils are fast draining.
Sauv Blanc, Cab Sauv, Shiraz most, some old vine Semillon present. Fruit here is prized for its fresher qualities often as a blending partner. Boekenhoutskloof (incl the Chocolate Block brand) and Cape Chamonix
