SOUTH AFRICA PART 2 - Where the magic really happens …….

According to SOW "in recent years over 40% of the vineyards were replanted as the industry has realigned its product to compete globally, moving from volume production to noble cultivars and quality wines. South African vineyards were once dominated by white grape variety but the predominantly red new plantings shifted that. In the last four years, winegrowers have started planting more whites than reds, a reversal of the 10-year trend to planting more reds.

" Those facts show versatility and understanding what grape variety can show under this climate, using the right techniques and explore all possibilities what the land can provide to winemakers. The South African wine establishment already has been around “even to the extent that they did not like being describe as a New World’s Wine Region “.

The recent report of 2018 harvest reflects a little bit more. The year was dry affecting the winelands of South Africa but the awaited anticipation has resulted in “very challenging times for Pinotage “especially in Cape Town. The harvest was average but still the quality speaks for itself. “Kaapzicht cellar master Daniel Steytler predicted that the dry-land, older vineyards in particular will probably yield much less in 2018. The team has observed a close-to-normal bunch count per vine in the Bottelary area of Stellenbosch but concurred that the sizes of the bunches and berries were considerably smaller. Beyers Truter of Beyerskloof reasoned that cool summer nights had contributed to the quality of the juices – great tannin structure, good fruit extracts, exceptional colour and flavour. “This looks like a brilliant year for Pinotage,” he enthused. Beeslaar concluded that while the drought had made for challenging times, it was heartening to see how well the Pinotage vines were handling the adverse weather conditions – a true testament to how well this uniquely South African cultivar has adapted to the environment.

“I am not an optimist, but a great believer of hope.”

― Nelson Mandela

Grape Varieties:

REDS: Barbera, Cabernet Sauvignon, Carignan, Cinsaut, Gamay Noir, Gernache Noir, Malbec, Merlot, Mourvèdre, Nebbiolo, Petit Syrah (Durif), Petite Verdot, Pinot Noir, Roobernet, Ruby Cabernet, Sangiovese,Ruby Cabernet, Shiraz, Souazo, Tinta Barocca, Touriga National and Zinfandel

Worth to mention RED:

Pinotage

Pinotage - The protagonist of South Africa undoubtedly is Pinotage.A local cross between Pinot Noir and Cinsaut (Hermitage), created by Professor Abraham Perold in 1925, this variety combines the noble characteristics of the former with the reliability of the latter. Unique to South Africa, it can produce complex and fruity wines with age but is also often very drinkable when young. With great strides made in the making of Pinotage, South Africa’s own variety is rapidly gaining increasing acceptance and finding favour worldwide both as a varietal bottling and in blends. Being said and it has been also proved that a very difficult vine to manage. As sensible the parents are the children become less manageable. Usually managed in low yield management, it needs to be handled gently, damage less grapes during the fermentation process as it can cause volatile esters and wilder flavours that most of the winemakers try to avoid.

Recommended Producers:

Kaapzicht Wine Estate: http://www.kaapzicht.co.za/

Beyerskloopf: http://beyerskloof.co.za/

Kanonkop Estate: http://www.kanonkop.co.za/

DeWaal: www.dewaal.co.za

Bellingham: http://bellinghamwines.com/home/

Longridge: http://www.longridge.co.za/

WHITES: Bukettraube ,Chardonnay Chenel, Clairette Blanche, Colombar(d), Crouchen Blanc (Cape Riesling), Emerald Riesling, Gewürztraminer, Grenache (Blanc), Marsanne, Muscadel, Nouvelle, Pinot Gris (Grigio), Riesling, Roussanne, Sauvignon Blanc, Ugni Blanc (Trebbiano) and Viognier

Worth to Mention WHITES:

Chenin Blanc

Chenin Blanc (Steen) - With 18% of the total vineyard area, Chenin Blanc is the most widely grown grape variety in South Africa. Hugely found around the Cape. Locally known as STEEN. Producers from South Africa do not necessarily admire the style of Chenin from Loire Valley. “ What the French sees in the grape as finesse and subtlety the South Africans see raw fruits and acidity. Characterised by its versatility, Chenin Blanc produces good natural wines covering the whole spectrum from sweet to dry, as well as sherry and sparkling wine. Its fruitiness finds favour with a wide range of palates. It is also used for distilling brandy and spirits.

Recommended Producers:

De Trafford: http://detrafford.co.za/

Kanu: http://kanu.co.za/

Spice route: http://www.spiceroutewines.co.za/

Flagstone: http://flagstonewines.com/

Mulderbosch: http://www.mulderbosch.com/

Muscat of Alexandria

Muscat d'Alexandrie (Hanepoot) - One of the world's most widely planted and versatile varieties, locally it was probably developed from 'Spaanse Dryven' (Spanish Grape) cuttings introduced to South Africa by Jan van Riebeeck in the 1650s. Nowhere else does it form such a high percentage of a country's total grape harvest as in South Africa, where it is used especially for dessert wine, as well as natural wine and raisins. Hanepoot delivers a strong, flowery bouquet and intense honey flavour.

Recommended Producers:

Delheim: www.delheim.com

Klein Constancia:www.kleinconstantia.com

Nuy Wine Cellar: http://www.nuywinery.co.za/

Semillon (Green Grape) - Produces a full yet subtle wine with little acid; often used in blends. Locally, some outstanding wooded varietal wines have been produced from this grape variety which once represented 93% of all Cape vines and now accounts for only about 1%.

Semillion and the Botrytis: Why is the great match? Noble and Grey rot are the same fungus: both are Botrytis Cinerea. The fungus infects berries at the fruit set and develop in either direction. for botrytis which turns into NOBLE , fluctuating humidity is necessary. The flavour of botrytized Semillion is note solely due to the concentration of sugars and acidity, through the dying and shrivelling of the grapes against invasion by other bacteria that could produce off-flavours. Noble rote metabolizes the gape acid including tartaric, which falls dramatically in infected grapes. . The gape itself has a little varietal aroma and few fruity flavours to start with which is not a great loss because the wine can gain great flavour complexity. From the natural flavour to sweet honey drop.

Recommended Producers:

Boekenhoutskloof: http://www.boekenhoutskloof.co.za

Cape Points:http://cpv.co.za/

Fairview: https://www.fairview.co.za/

Neethlingshof: https://neethlingshof.co.za/our-wines/

Steenberg: https://www.steenbergfarm.com/

Verlegen: http://www.vergelegen.co.za/

Music by Fatoumata Diawara - Sowa