South Africa Flashcards
What are the two types of sparkling wine produced in South Africa?
- Carbonated, sweet sparkling wine
- Traditional Method sparkling wine
What is the name for wines made in the traditional method in South Africa?
Cap Classique
When was the Methode Cap Classique association founded?
In 1992
What are the requirements for Cap Classique wines?
- Wine must undergo secondary fermentation in the same bottle that goes to the market
- Minimum if three bars of pressure post-disgorgement
- Minimum of nine months on the lees during secondary fermentation in the bottle.
- Cap Classique Producers’ Association members already commit to 12 months, and this will be the new standard in 2020
How much of the total sparkling wine production in South African does Cap Classique make up?
It grew from 30 to 40% from 2014 and 2018
What are the four main grape varieties used in the production in Cap Classique?
- Chardonnay
- Pinot Noir
- Pinotage
- Chenin Blanc
Name the main regions that fruit is sourced from to make Cap Classique wines
- Robertson
- Stellenbosch
- Paarl
- Darling
- Tulbagh
What two regions in South Africa have significant amounts of limestone soils?
Robertson and Bonnievale
What make Robertson and Bonnievale unique, aside from their limestone soils?
- Relatively narrow valleys, making them slower to warm up (due to shade from the mountains)
- Afternoon temperature drops due to the cool breezes from the ocean at Cape Agulhas that travel up the Breede River
- Largest Diurnal shifts
Robertson and Bonnievale are both located within which region in South Africa?
Breede River Valley
Growers aim to wait approximately ____ days after flowering before picking for MCC
90 days
How are the carbonated sparkling wines in South Africa made?
- Typically made by stopping fermentation early to retain some r.s.
- Wine is then carbonated and released for early sale in order to preserve the fruit character
- Low cost process creates inexpensive wines
Is whole-bunch pressing required for MCC wines?
It is recommended, but not required
What are some winemaking options that are common for MCC wines?
- Acidification of the must
- Fermenting a portion of the fruit in old barrels to add texture
- Separating press fractions
- Hand picking into small baskets
- Whether to put the wines through MLC
What are the projects that the Cap Classique Producers’ Association are currently working on?
- Requiring all grapes destined for MCC to be ‘certified’ (i.e. to go through the process of approval for a Wine of Origin)
- Minimal lees ageing to be raised to 12 months starting in 2020
- Having all producers of MCC join the Association to hold everyone to the same standards
- Create a standard category based on current rules
- Create a higher quality category that would require wine to be made from CB, PN, Chardonnay, and Pinotage, grapes would be whole bunch pressed, and the wines would be kept on the lees for a minimum 36 months
