South Africa Flashcards
1
Q
When and where did South Africa’s wine making start?
A
- when European settlers arrived 360 years ago
- Cape of Good Hope
2
Q
South Africa’s wine industry before 1990s
A
- dominated by giant co-operative KWV
- it determined production volumes and prices
- high production Chenin, Colombard, Cinsault
- most for brandy, only 1/3 for wine
3
Q
Comparison of South African wine industry 1990 v 2017
A
- 1990 1/3 grapes (Chenin, Colombard, Cinsault) made into wine - rest brandy
- exports 22m litres
- 2017 4/5 made into wine
- Chenin Blanc still biggest, but 45% now black grapes
- exports 450m litres
- issues of low prices for inexpensive wines/ profitability remain
4
Q
What transformed the South African wine industry?
A
- 1994 ANC (African National Congress) won first democratic elections
- KWV’s rights repealed and became private business in 1997
- WOSA (Wines of South Africa) funded by export levies to promote SA wine in international markets
5
Q
Climate of South Africa’s Western Cape
A
- Latitude 33-35o (like California/ Israel)
- generally warm Mediterranean BUT sea, mountains, slopes, aspect, most cooled by proximity to ocean
- cold Benguela current flowing from South Pole
- flows north up western coast
- cools warm Mozambique current (Indian Ocean) between Cape Town and Cape Agulhas
- high temp diff between land and sea causes beneficial coastal fog and cooling breezes
- Cape Doctor south-easterly spring/summer extends impact of Benguela current
6
Q
What is the Cape Doctor and its effect?
A
- south-easterly wind in spring and summer in S Africa
- positive
- extends impact of cold Benguela current
- inhibits disease
- brings occasional rain to South Coast
- negative
- can damage leaves, affect photosynthesis/ripeness
- affect flowering/ berry set, reducing yields
7
Q
water in South Africa
A
- rainfall between May and August
- usually enough for grape growing (Stellenbosch 700mm)
- less in north of Western Cape as
- less impact from Benguela current
- protection of mountains that follow coastline
- irrigation or old vines essential in drier areas
- many vineyards have drip irrigation but recent prolonged drought makes water availability major issue - esp in Swartland where predominantly dry-farmed
8
Q
is there frost in South Africa?
A
- yes, occasionally, esp in the Breedekloof ward
- a lack of consistent winter freeze can cause issues with vines failing to rest over winter
9
Q
over 80% of South Africa’s plantings come from eight varieties (2017)
name them and their percentage of plantings)
A
- Chenin Blanc (19%) - double the Loire
- Colombard (12%)
- Cabernet-Sauvignon (11%)
- = Syrah (10%)
- = Sauvignon Blanc (10%)
- = Pinotage (7%)
- = Chardonnay (7%)
- Merlot 6%
10
Q
how much did South African plantings increase in the decade to 2017?
A
- they didn’t
- steady decrease by 7%
11
Q
one slide on Pinotage
A
- 1925 Stellenbosch Uni cross of Pinot Noir & Cinsault (then called Hermitage)
- early budding (no Spring frost in warmer parts of Cape)
- q good resistance to fungal disease
- reaches high sugar levels in small berries = high alcohol, deep colour after short time on skins after fermentation (3 days light, 5 days full-bodied style)
- previously reputation for poor quality
- now improved: better grown (eg avoid water stress), better made (avoid hot fermentation)
12
Q
Colombard in South Africa
A
- 2nd most planted grape (12% plantings)
- as in SW France produces neutral white medium to medium(+) acidity, typically used in blends (and brandy)
13
Q
three main soil types in Western Cape of South Africa
A
- Table Mountain sandstone (sandy, low nutrient and low water retention: may need irrigation/fertilisation)
- Granite soil: hilly areas/ mountain foothills - good water-retention, potential for dry-farming
- Shale: good nutrient levels and good water-retention, potential for dry-farming
14
Q
what usually needs adjustment in Cape soils?
A
- pH levels
- Cape soils excessively acid, so lime needed
- otherwise vines would not access nutrients in soil and yields would be lower
15
Q
vine training and density in South Africa
A
- commonly cordon with VSP at 2.4m for ease of pruning
- short spur pruning common, can be mechanised, but most picking by hand as labour readily available
- density typically low, with large vines carrying more fruit
- higher quality growers using closer spacing
16
Q
Issues in the vineyard in South Africa
A
- acidic soils (add lime)
- drought
- viral diseases : leafroll, fanleaf (replant vineyards)
- fungal diseases: powdery mildew (systemic fungicides, organic methods)
17
Q
why are average yields for Chenin Blanc in Olifant’s River four times those of Swartland?
A
- irrigation v dry farming
- heavily fruited vines v dense planting
- lareg scale, fertile v old vines
18
Q
Describe the Integrated Production of Wine system (IPW) in South Africa
A
- introduced in 1998
- governs all aspects of growing/wine-making
- carbon emissions
- to staff training,
- conservation of soils, rivers, wetlands
- 90% S African producers (95% all grapes) adhere to it
- mainly self regulated, but annual aduits/ spot checks
19
Q
organic and biodynamic wine production in South Africa
A
- few actually accredited
- but many adhere to philosophy of integrated pest management
- 90% follow IPW (Integrated Production of Wine) system introduced in 1998
20
Q
High volume inexpensive Chenin Blanc versus small volume premium wine-making in South Africa
Step 1. vineyard and blend
A
- High volume:
- fruit grown at high yields
- vineyards sprayed regularly to avoid all botrytis
- minimal or no sorting
- Blended up to 15% less valuable eg Colombard
- Small volume premium
- low yields, often on old, dryland vines
- may allow small botyrtis if desired in final wine
- careful sorting of harvest
- 100% Chenin Blanc
21
Q
High volume inexpensive Chenin Blanc versus small volume premium wine-making in South Africa
Step 2. acidification and fermentation
A
- High volume
- acidification normal
- no malo to preserve natural acidity
- cultured yeast
- cool ferment temp in stainless/concrete retain fruit
- Small volume premium
- avoid acidification, no malo to preserve natural acid
- ambient or cultured yeast
- cool fermentation in inert vessel incl large format/ old barrels to retain primary fruit, eggs, amphora
- if new oak, ferment in barrels for better fruit-oak integration
22
Q
High volume inexpensive Chenin Blanc versus small volume premium wine-making in South Africa
Step 3. ageing
A
- High volume
- rested in stainless steel or old oak for few months
- oak flavour may be added (staves or chips)
- Small production premium
- if concrete, steel lees aged 3-9 months
- if old oak, eggs or amphora 10-12 months
- if seek oaked style, 10-12 months French oak, varying amounts of new oak, according to style
- bâtonnage (stirring up the lees) carried out if richer style wanted
23
Q
High volume inexpensive Chenin Blanc versus small volume premium wine-making in South Africa
Step 4. finishing and bottling
A
- High volume
- may adjust resid sug - concent. grape must (from 1.5-3g/l to 5 or more) depending on target market
- stabilise, fine & filter for early release
- often bulk transport, bottled in final market
- small premium wine
- no sugar adjustment (in range of 1.5-6g/l)
- stabilise, light fine & filter as required
- bottled in S Africa and transported to final market
24
Q
flavour profile of Chenin Blanc in South Africa
A
- medium to pronounced intensity ripe yellow apple or peach with tropical fruit notes
- high acidity
- medium alcohol
- medium body
- possibly vanilla and toast from oak
- high volume acceptable to good, inexpensive to mid
- high quality, v good to outstanding, mid to premium (some super-premium)
- best De Morgenzon, Ken Forrester
25
Q
which grape varieties are known as the “big six” in South Africa and why?
A
- 3 whites
- Chenin Blanc
- Sauvignon-Blanc
- Chardonnay
- 3 reds
- Cabernet-Sauvignon
- Pinotage
- Shiraz
- because grown in most areas
26
Q
South Africa’s vineyards lie between 27 and 34oS, but it’s climate is not all hot. Why not?
A
- most vineyards on and around the coastline of the Cape to take advantage of cooling influence of the Southern Ocean
- Benguela Current
- Cape Doctor
- mountain ranges offering different altitudes, aspects and soils
27
Q
What are the four main regions within Western Cape (the GI responsible for almost all South Africa’s wines)?
A
- Coastal Region (45% of vineyards, 25% wine)
- Breede River Valley (most wine at high yields)
- Cape South Coast (3%, recent, high quality)
- Olifants River (both volume and premium)
28
Q
What are the main districts and wards within the Coastal Region
A
- Cape Town (wards Constantia & Durbanville),
- Stellenbosch (Simonsberg-Stellenbosch)
- Paarl (Simonsberg-Paarl)
- Franschoek Valley
- Darling
- Swartland
- Tulbagh
- Wellington
29
Q
What are the main districts and wards within the Breede River Valley Region
A
- Breedekloof (sep slide)
- Worcester (low 400mm rainfall as rainshadow, irrigation, fertile, loamy soils, high volume for brandy and others)
- Robertson (irrigation, s-e cooling winds and moist air from Indian Ocean 100km away. Historically vol brandy, but some limestone - rare in SA - so Chard for still and sparkling. Colombard, Chenin, Sauv-B; also Shiraz, Cab-Sav. Large co-op Robertson Winery, also Graham Beck.
30
Q
Why is Breedekloof different from other districts in the Breede River Valley Region and how does this affect what is planted?
A
- in upper area, and has adequate rainfall for dry farming.
- winter & spring snows oft delay budburst, but if not spring frosts an issue.
- warm continental climate means long hang time, later harvest. Cooling s-e winds moderate temp/ fungal
- grapes 3 C whites: Chenin, Colombard, Chardonnay
- Pinotage, Shiraz, Cab-Sav
- important wineries co-op Du Toitskloof Cellar (quantity), Deetiefs (quality)
31
Q
one slide on Olifants River Region
A
- most north of Western Cape, v dry (200mm), warm, irrigation from Olifants River.
- historically high yields for brandy, now more wine, esp Namaqua (inexpensive)
- Also the source of dry farmed old vines (grown on the Skurfberg) esp Citrusdal Mountain, Lutzville Valley 450-550m vineyards aspect & cooling from Atlantic excellent for v high quality fruit for great growers in prestigious regions (eg Sadie Family, Alheit), making outstanding (super)premium wines.
32
Q
what are the main wards and districts of the Cape South Coast Region of South Africa
A
- District Walker Bay
- (cool, adjacent Atlantic, Sauv-Bl, Chard, P Noir, famed since 1975 Burgundy loving Tim Hamilton-Russell)
- wards Hemel-en-Aarde and Hemel-en-Aarde Valley (sep card)
- ward Bot River (lagoon funnels cold winds up to mountain ranges, warmer than Hemel, cooler than Paarl Stellenbosch, longer growing season for fresh Sauv-Bl, Chenin. Enough warmth for Rhone & red fruit Pinotage
- District Elgin (sep card)
33
Q
one slide on Elgin
(district within Cape South Coast Region of S Africa)
A
- 70km s-e of Cape Town, 200-400m plateau
- cooler than rest of SA (3/4 heat days of Stellenbosch)
- altitude, cloud cover, cooling ocean, cooler temps, cold nights, cool summer breezes = slow growing season, elegance, acidity
- 1000mm rain, some fungal but allows botrytised wines
- Sauv-Bl, Chard, Riesling, P Noir, Merlot & Shiraz
- Significant Paul Cluver, super-premium Chard from Richard Kershaw wines
34
Q
one slide on Hemel-en-Aarde
A
- ward within Walker Bay District
- cooling winds reduce vigour and risk of over-ripening
- vineyards face north to ripen in cool area
- clay can reach 55% (similar to Burgundy) for water retention
- cover crops used to reduce water evaporation
- Chardonnay & Pinot Noir rule, but all big 6 grown here, plus experimental Albarino & Viognier
35
Q
one slide on Hemel-en-Aarde Valley ward(s)
A
-
Hemel-en-Aarde Valley lowest altitude yet closest to Atlantic, Chard, Pinot Noir fresher style than inland, but still ripe (Pinot Noir 14% +)
- Bouchard Finlayson produce here
- Upper Hemel-en-Aarde Valley ward higher, n and w aspects (Newton Johnson Family Vienyards here)
- Hemel-en-Aarde Ridge deeper inland, smallest, coldest, highest (up to 400m) face s and e. Nearby Babylonstoren Mountains act as cloud trap, collecting moisture and shade (Creation significant producer)
36
Q
why did the Cape Town District replace the Cape Peninsula in 2017?
A
- to make connection bewteen vine growing area and tourist destination of Cape Town
37
Q
one slide on Constantia ward within Cape Town District
A
- wine history back to 1685, home of Klein Constantia’s Vin de Constance, dried Muscat dessert wine
- e facing slopes Constantiaberg, extends s from Table Mt
- Cooling sea breezes from False Bay 10km away
- Low vigour granite on sandstone means, good drainage, esp as rainfall 1000mm pa.
- Sauv B, Char, Cab Sav, Shiraz, but wind prevents Pinot N
- small no quality producers with side-shoot toursim business (v close to Cape Town) eg Klein Constantia and Steenberg
38
Q
one slide on ward of Durbanville within District of Cape Town
A
- north suburbs of Cape Town on shale soils of Tygerberg hills, vineyards e facing 100-300m
- hills shelter from rain - half (500mm) that of Constantia
- unusually soils water retention allows dry farming
- warm summer mitigated by midday False Bay breezes and evening mists, which reduce temp by 5oC
- Sauvignon Blanc most planted, cooler, exposed site, green style
39
Q
why is Stellenbosch District so important to the South African wine industry?
A
- range of cool mountain slopes, varied soils and breezes off False Bay and 600-900mm rain = high quality grapes
- established SA’s reputation for quality, esp Cab-Sav
- long history, home to Stellenbosch Uni (offers only degree in oenology), wine business and education hub
- Historic estates (eg Rust en Vrede, Raats Faimly Wines), Distell (SA’s largest wine & spirits producer), new estates with overseas investments, growers selling yo co-ops, merchants & wineries
40
Q
Vine growing in Stellenbosch
(climate, topography, soils, grapes)
A
- 34oS (eg California), warm Mediterranean, cool breezes off False Bay, cooler mountain slopes moderate
- sites from sandy, alluvial valley floor to granite and shale on slopes of Simonsberg (sep card) Stellenbosch Mt, Helderberg and Bottelary Hills
- rainfall 600-900mm and warm allows Cab Sav, Merlot & Pinotage ripen. Main whites Sauv Bl, Chenin, Chard.
- picking time to suit style eg reduce yield, pick early, fresh, lower alcohol, but still fully ripe skins and seeds.
- Reputation for v good/ outstanding Cab Sav (blends), Shiraz and Chenin Blanc
41
Q
compare the two wards on either side of the Simonsberg (Simonsberg-Stellenbosch and Simonsberg-Paarl)
A
- both are slightly higher than rest of their districts with higher diurnal than flatter sites, cooler, slightly longer ripening
- Simonsberg-Stellenbosch great Cab-Sav (and blends), Pinotage (which can lose acidity quickly on lower, warmer sites) eg Kanonkop, Rustenberg
- Simonsberg-Paarl fresh, intense Chardonnay, Shiraz and red blends eg Glen Carlou, Plaisir de Merle
42
Q
one slide on District Paarl
A
- n of Stellenbosch, warmer, but many mesoclimates, soild, aspects, styles and grapes
- riper and more full bodied than Stellenbosch
- 800-900mm rain, Berg River can provide irrigation when needed
- most grown: Chenin, Cab Sav, Shiraz & Pinotage, but also Mediterranean Viognier and Mouvedre on warmer sites
- some top quality grapes (esp ward Voor Paardeberg)
- Nederburg (part of Distell) and super premium Vilafonté
43
Q
one slide on Franschhoek Valley District
A
- within Coastal Region, s-e of Paarl
- surrounded by mountains on 3 sides: shelter & warmth.
- initially 300m vineyards, now 600m - cooler, diurnal
- 800mm rain, but soils fast draining so often irrigation
- Sauv Bl, Cab Sav & Shiraz dominate, but old vine Semillon (100yr +)
- Franschhoek fruit prized for freshness in blends
- eg Boekenhoutskloof (buy in grapes, esp Chocolate Block brand), Cape Chamonix, lots Cap Classique sparkling
44
Q
why is Darling district compared to Durbanville?
A
- both dominated by Sauvigon-Blanc (fresh, green style)
45
Q
one slide on the district of Darling in the Coastal Region of SA
A
- n of Cape Town, slopes of range of hills running parallel to cold West Coast 10km away
- acclaimed Groenekloof ward diff aspects with Atlantic ocean breezes
- Sauv-Blanc dominates, but fresh styles of Cab Sav, Merlot & Shiraz
- the granite soils retain enough water in some parts for dry farming: bush vines common.
- eg Neli Ellis (Stellenbosch based, buys grapes here) and Groote Post.
46
Q
what are the two different sectors of Swartland?
A
- older businesses, often co-ops make good/v good inexpensive, mid-price eg Perdeberg Wines
- since 2000, influx of talented growers/makers re-inventing style. Started by Charles Back at Spice Route winery, then his ex employee Eben Sadie and the Mullineux. Low yields, dry farming, often organic/bio, old vines, ambient yeasts, maturation in old oak. Critically successful, v good/outstanding, (super) premium price
- as a result of 2, Swartland like Stellenbosch seen as centre for v high quality wine production
47
Q
one slide on district of Swartland within Coastal Region of SA
A
- warm, dry, climate, 500mm rain pa, though much in growing season, so two diff approaches
- old co-ops, irrigation needed to guarantee yields or
- new talent (Sadie, Back) cultivate old vines at lower yields, premium wines, international reputation
- Soils diverse, mainly low fertility granite & shale, esp round Paardeberg, farmed by many top producers
- Swartland important source of high quality fruit for premium Western Cape white & red blends (big 6)
- also many Rhone varietals, white and black
48
Q
one slide on Tulbagh district and why is it odd that it is part of the Coastal Region of SA?
A
- it has no physical contact with coast or coastal influence
- v warm, dry, sheltered valley, in horseshoe mountains,
- vital cooling influences include
- altitude (400-500m on higher slopes), shade from mountains, horseshoe traps cold morning air
- soil retains water and water management systems collect rain from upper slopes via series of ponds
- used to be cheap vol, so Chenin, Colombard, Shiraz, but some Pinotage blended into premium Cape Blends.
- eg Saronberg (known for Shiraz)
49
Q
What grape is Wellington district in Coastal Region SA best known for?
A
- Shiraz (and powerful red blends)
50
Q
describe Wellington district within Coastal Region SA
A
- 45 min n-e of Cape Town
- Shiraz and powerful red blends
- wineries on alluvial benches towards Swartland’s rolling hills, others in foothills of Hawequa Mountains - lots of meso climates
- home to nurseries supplying 85% of S A wine industry cuttings
- significant Bosman Family Vineyards
51
Q
A
52
Q
wine business in South Africa
A
- domestic market 50% but av bottle price v low and wine consumption p capita low (stable past 2 decades)
- 25 yrs ago 20 countries (mainly UK), now 135 (UK 23%, but USA, China, other Africa important, esp value
- exports 22m 1992 to 450m in 2017, but bulk wine increased to over 60%
- growers poor return, jobs lost in finishing and packaging (in a country with high unemployment)
- some wine growers farming below sustainable income
