WSET D3 - South Africa Flashcards
Summarise the history and development of South Africa wine industry.
More than 360 years, since Europeans settled at Cape of Good Hope. However modern industry transformed since 1994 when African National Congress won first democratic elections. Mostly based in Western Cape province, industry become a provider of both bulk and premium wines well received in key export markets.
Before 1990s, dominated by giant co-operative KWV that had regulatory powers to determine production volumes and prices. Planting of highly productive varieties such as Chenin Blanc, Colombard and Cinsaut was required as most wine destined for brandy, less than 1/3 wine grapes reaching market as wine. By 2017, this transformed with 85% grapes reaching market as wine. Chenin Blanc continues to be largest planted variety, but more than doubling black varieties since early 1990s, now 45% plantings.
While domestic market developed slowly, there has been an export-led boom. South Africa achieved success in volume exports over past 25 years. However, issues of low prices received for inexpensive wines and profitability continued to be very real.
What’s the climate like in South Africa?
32–35°, comparable to California and Israel, Western Cape has a warm Mediterranean climate. Growing regions considerably influenced by Western Cape’s many mountain ranges, slopes and aspects. Most areas cooled by proximity to ocean, allowing both Pinot Noir in coolest areas and heat-loving varieties such as Shiraz and Tinta Barocca in most areas.
Main cooling influence is cold north-flowing Benguela current. Not only flow north up western coast, it mingles with warmer Agulhas current from Indian Ocean lowering water temperatures between Cape Town and Cape Agulhas. Large difference in temperature between ocean and land causes regular coastal fog and cooling breezes.
Cape Doctor is a south-easterly wind during spring and summer and extends impact of Benguela current. It also has advantage of inhibiting disease and bringing some occasional rain to South Coast, can however damage leaves, thus affecting photosynthesis and ripeness, severely affect flowering process and berry set, reducing yields.
Spring frost can be problem, particularly in Breedekloof ward, but not regular basis. A lack of consistent winter freeze can cause vines failing to rest over winter.
Rain falls mainly May - August. In normal years adequate for grape growing, e.g. more than 700 mm in Stellenbosch. However, reduces in north Western Cape due to decrease in impact of Benguela current and protection of mountains follow the coastline. Irrigation or promotion of old vines therefore essential in drier areas. In addition, recent prolonged drought made issue of water availability a leading priority. While many vineyards have drip irrigation installed, access to water is likely to continuean issue, as other warm regions of world, particularly areas like Swartland where vines predominantly dry farmed.
What are the top varieties planted here?
Chenin Blanc
Colombard
Cabernet Sauvignon
Syrah
Sauvignon Blanc
Pinotage
Chardonnay
Merlot
Describe Pinotage.
Bred at University of Stellenbosch 1925 by crossing PN with Cinsaut, then known in South Africa as Hermitage. Early budding (but spring frost rarely a problem in warmer parts of Cape) and only moderately susceptible to fungal diseases. Reaches high sugar in small berries, potentially high alcohol with deep colour require only short time on skins after fermentation to produce deep colour (e.g. 3 days for lighter style, 5 days for fuller-bodied style). In past poor reputation for quality. However, better vineyard practice (e.g. avoiding water stress) and better winemaking (avoiding overly high fermentation temperatures) seen an improvement in quality.
What are the soil types found here and what is vineyards management like?
Variable and complex, 3 main types in Western Cape:
* Derived from Table Mountain sandstone: sandy with low nutrient & water-retention properties - careful irrigation, fertilisation.
* Derived from granite: foothill slopes of mountains and hilly areas. Good water- retention properties, potential dry- farming.
* Derived from shale: good nutrient & water-retention properties, potential dry-farming.
Most Cape soils excessively acid and require heavy adjustments with lime to achieve suitable pH for vine growing; otherwise, nutrients in soil would not be available to vine and yields would be lower. Vine density typically low with larger vines carrying more fruit. Some high-quality growers work with closer spacing.
Modern period, wine industry had to deal with a legacy of plantings with viral diseases, especially leafroll and fanleaf, which reduced yield and added cost of replanting badly affected vineyards. Tackled by planting virus- tested vines, additional cost. Powdery mildew most common, typically contained by systemic fungicides or organic methods where adopted.
Cordon with VSP most common with a fruiting wire at 0.75 m for ease of pruning. Short spur pruning common and can be mechanised, saving cost. However, most picking done by hand due to availability of labour.
Yields vary markedly depending on presence or absence of irrigation, vine spacing and age of vines. However, marked difference between large-scale grape growing for inexpensive wine and unirrigated old vine grape growing. Average yields for Chenin Blanc are 4 times as high in Olifants River in comparison to Swartland.
While few producers accredited as organic or biodynamic, many adhere to philosophy of integrated pest management. Additionally, Integrated Production of Wine (IPW) system introduced in 1998. Very detailed and governs all aspects of growing and winemaking from carbon emissions, to staff training and conservation of soil, rivers and wetlands. 90% export producers adhere to system, representing 95% all grapes harvested. High level self-regulation required but also policed by means annual audits documentation and environmental spot-checks.
What’s winemaking for Chenin Blanc and Pilotage like?
High volume inexpensive Chenin Blanc
High yields. sprayed regularly to avoid all botrytis. Minimal or no sorting.
Chenin Blanc may blended with up to 15% less valuable variety, e.g. Colombard.
Acidification normal practice, no malo (preserve natural acidity), cultured yeast.
Cool fermentation in stainless steel or concrete tanks retain primary fruit.
Typically rested in stainless steel tanks or old oak for few months. Oak flavour may added (chips or staves).
Residual sugar may adjusted using concentrated grape must up to 5 or more g/l (1.5–3.0 g/l).
Wine stabilised, fined and filtered for early release.
Often transported in bulk and bottled in final market. M to pronounced, ripe yellow apple
or peach fruit with tropical fruit, high acidity and M alcohol and body. May have vanilla and toast aromas from oak. Acceptable to good, Inexpensive to mid-priced. Significant producers - DeMorgenzon and Ken Forrester.
Small volume premium Chenin Blanc
Low yields, often on old, dryland vines. Small amount Botrytis may allowed if desired. Careful sorting. 100% Chenin Blanc.
Acidification typically avoided, no malo (preserve natural acidity), ambient or cultured yeast.
Cool fermentation in inert vessels, (larger older barrels), retain primary fruit. Increasing use ‘eggs’ and amphora. Of those using new oak, most ferment in barrels for better fruit-oak integration.
Lees aging 3–9 m typical for those fermented in stainless steel or concrete. Those using old oak, ‘eggs’ or amphora age 10–12m, those seeking a more obviously oaked style, would age French oak barrels for 10–12 months, variable amounts new oak according to style. Bâtonnage carried out if richer style desired. Bottled without adjustment of sugar (1.5–6 g/l). Stabilised, light fining and filtering as required. Very good to outstanding , mid- to premium priced, Some super-premium wines.
Pinotage: For premium wines, may given a period cold soak before crushing to improve colour extraction. For both inexpensive and premium wines, pumping over and punching down typically at start of fermentation (when there is a lower alcohol in solution therefore less tannin extracted).
Producers of premium Pinotage wines choose between a traditional fuller-bodied, more tannic style and a lighter, more elegant style. traditional style: deep ruby with red plum and blackberry fruit, high tannins, full body and high alcohol. These are kept on skins 3–5 days post-fermentation. In lighter style, grapes may grown on cooler sites and picked at lower ripeness. M ruby, red-fruited and M tannins. Typically not macerated on skins post-fermentation.
Maturation very different:
* Inexpensive wines aged in stainless steel or barrels. Oak alternatives (staves or chips) may be used to add oak flavours. Can be released early, e.g. 6–12 m after vintage.
* Premium wines typically aged for extended period (12–15 m) in barriques (often more than 50% new) and released two years after vintage. While high proportion new oak used to be norm with Pinotage there is an increasing number of producers dramatically cut their new oak content. Both time and use of new oak add significantly to cost.
Inexpensive wines typically good to very good, inexpensive, while higher quality wines are very good to outstanding , mid- to premium priced.
What are the wine styles produced in South Africa?
Most regions grow ‘big six’ varieties: Chenin Blanc, SB and Chardonnay, CS, Shiraz and Pinotage. Both single variety and blends across all regions.
3 main blends:
* White Cape blends – typically Chenin-dominant blends but with white Rhône varieties, Chardonnay, Semillon or Sauvignon Blanc
* Red Bordeaux blends – some white Bordeaux blends made too
* Red Cape blends – blends with significant proportion Pinotage and/or black Rhône varieties
Range of other styles is made including Cap Classique, botrytis-affected sweet wines and fortified wines.
Wine of origin and certification.
Production areas defined in terms of an official Wine of Origin scheme:
1. Geographical unit – very large, e.g. Western Cape, nearly all wine by volume
2. Region – large areas named after major feature, e.g. Coastal Region or Breede River Valley
3. District – e.g. Stellenbosch or Walker Bay
4. Ward – defined area within a district, e.g. Simonsberg-Stellenbosch
First two units make use of political or geographical units. At ward level, is based on common soils, climate and ecological factors. Districts defined in similar way but wider categories, eg a major centre or a mountain range. Some districts have no wards and some wards have no district but relate to a region.
Registered ‘estate wines’ have to be grown, made and bottled on estate. There are also regulations about single vineyard wines if name is to be used as part of label.They must be registered, planted with single variety and not larger than 6 hectares. The alternative is to bottle wine under a brand name.
Entire Wine of Origin scheme is subject to a certification aims to ensure claims made on packaging are true – eg, if term Wine of Origin Swartland used, confirms 100% grapes from Swartland. To claim vintage, 85% must from that vintage. To claim variety, 85% must from that variety.
Wine of Origin Scheme also ensures wine is good quality (as evaluated by Wine and Spirit Board). All wines makes claims about origin, variety or vintage have to be certified. A certification seal with its identification number appears on packaging.
Summarise Coastal region.
Western coast, 45% all area under vine. However produces only 25% South Africa’s wine, as yields typically lower than regions specialise in high yield. Many inexpensive wines labelled Coastal Region as allows producers to source grapes across whole region. Also contains many important districts, such as Cape Town, Darling, Franschhoek Valley, Paarl, Stellenbosch and Swartland.
Summarise Cape Town District.
Established in 2017, encompasses 4 wards including Constantia and Durbanville. Its predecessor, Cape Peninsula, repealed at same time. New name is intended to make connection between growing area and tourist destination, Cape Town.
Summarise Constantia Ward.
Home of Vin de Constance, a dried Muscat dessert wine from Klein Constantia. Vineyards planted on east-facing slopes Constantiaberg, extends south from Table Mountain. False Bay is 10km away bringing cooling sea breezes. Low vigour granite soils sit above layer of sandstone providing good drainage. Rainfall relatively high - 1,000 mm. SB, Chardonnay, CS and Shiraz are main varieties planted, with a notable absence of PN, fares less well in windy conditions. Only small number producers, all focusing on quality production often with related tourism businesses – very close to Cape Town. Significant producers: Klein Constantia and Steenberg
Summarise Durbanville Ward.
Includes northern suburbs of Cape Town, on shale soils of Tygerberg hills with vineyards facing east 100– 300m. Rainfall half of Constantia due to protection of Tygerberg. Unusually soils have high water-holding capacity allowing dry farming. Warm summer weather mitigated by midday cooling breezes from False Bay until evening mists roll in, reducing temperature by up to 5°C. Its most planted variety, SB predominantly planted on cooler exposed sites with style towards greener. Significant producers - Bloemendal and Diemersdal.
Summarise Stellenbosch District.
Surrounds town of Stellenbosch. Home to Stellenbosch University, offers only degree in oenology in country. After Constantia, oldest and one did most to establish country’s reputation for high quality, especially on CS. Historic estates with revitalised wineries sit alongside range of wine businesses: Distell (largest wine and spirits producer), new estates backed by investments from home and abroad, and growers who sell fruit to co-operatives, merchants and wineries.
Major contributors to quality are cooler mountain slopes, varied soil types and breezes of False Bay moderate summer temperatures. Range of sites from valley floor close to False Bay with sandy and alluvial soils to predominantly granite and shale soils on slopes of Simonsberg, Bottelary Hills, Stellenbosch Mountain and Helderberg. Rainfall 600–900 mm and a warm climate allows traditional black varieties CS, Merlot and Pinotage to ripen. SB, CB and Chardonnay are main white. Picking time and yield play important role in style and body . eg, some reducing yield and picking early to have fruit fresher, slightly lower alcohol but still fully ripe seeds and skins. Very good to outstanding, premium priced CS and related blends, Shiraz and CB. Significant producers: Rust en Vrede and Raats Family Wines.
Summarise Simonsberg-Stellenbosch Ward.
On lower slopes south-west side Simonsberg, slightly warmer than sites closer to False Bay and on slopes of Stellenbosch Mountain and Helderberg but vineyards still relatively open to ocean breezes, providing higher diurnal range than flatter sites. especially recognised for CS, CS-based blends and Pinotage, can lose acidity quickly on lower, warmer sites. Significant producers - Kanonkop and Rustenberg.
Summarise Paarl District.
North of Stellenbosch, warmer, has many mesoclimates, soils and aspects so can succeed with variety of styles and grapes. average rainfall 800–900 mm. Berg River flows through it, provide water for irrigation. Large number varieties thrive provide wines with distinct ripeness and fuller body compared to Stellenbosch. CB, CS, Shiraz and Pinotage most grown. Mediterranean varieties Viognier and particularly Mourvèdre planted on warmer sites. Increasingly, ward of Voor Paardeberg being acknowledged as source of top-quality grapes. Important companies: Nederburg (part of Distell group), super-premium prices: Vilafonté.
