South African wine

The roots of the South African wine industry can be traced to the explorations of the Dutch East India Company, which established a supply station in what is now Cape Town. A Dutch surgeon, Jan van Riebeeck, was assigned the task of managing the station and establishing vineyards to produce wine. This was intended to ward off scurvy amongst sailors during their voyages along the spice route to India and the East. The first harvest was made on 2 February 1659 (as noted in Van Riebeeck's log), seven years after the landing in 1652. The man succeeding Van Riebeeck as governor of the Cape of Good Hope, Simon van der Stel, sought to improve the quality of viticulture in the region. In 1685, he purchased a large estate just outside Cape Town, establishing the Constantia wine estate. After Van der Stel's death, the estate fell into disrepair, but was revived in 1778 when Hendrik Cloete purchased it. Many growers abandoned winemaking and instead planted orchards and alfalfa fields to feed the growing ostrich feather industry. The growers that did replant with grapevines chose high-yielding grape varieties such as Cinsaut. By the early 1900s, more than 80 million vines had been replanted, creating a wine lake. Some producers would pour unsaleable wine into local rivers and streams. The imbalance between supply and demand that caused depressed prices prompted the South African government to fund the formation of the Koöperatieve Wijnbouwers Vereniging van Zuid-Afrika Bpkt (KWV) in 1918. Started as a co-operative, the KWV soon grew in power and prominence, eventually setting policies and prices for the entire South African wine industry. To deal with the wine glut, the KWV restricted yields and set minimum prices that encouraged the production of brandy and fortified wines. Several black entrepreneurs whose ancestry faced the system of apartheid rose into winemaking prominence, such as Ntsiki Biyela and Paul Siguqa. ==Climate and geography==

greatly influence the different macroclimates and terroir among South African wine regions. South Africa is situated at the tip of the African continent, with most wine regions near the Atlantic and Indian Ocean coasts. These regions have a predominantly Mediterranean climate characterized by intense sunlight and arid heat. Winters are typically cold and wet, with potential snowfall at higher elevations. The threat of spring frost is rare, with most wine regions experiencing a warm growing season between November and April. The majority of annual precipitation occurs in the winter months and ranges from in the semi-desert-like region of Klein Karoo to near the Worcester Mountains. A strong wind current, known as the Cape Doctor, brings gale-force winds to the wine regions in the Cape, which have the positive benefit of limiting the risk of various mildew and fungal grape disease as well as tempering humidity, but can also damage grapevines that are not protected. == Statistics ==

South Africa is the eighth-largest wine producer in the world and the sixth-largest exporter of wine. South Africa exports R10.3 billion (approximately US$600 million) in wine annually. In 2022, a total of 90,512 hectares of land were used for wine grape cultivation by 2,613 wine grape producers for 536 cellars; the industry employed 269,096 people. The country produces 1.13 billion liters of wine annually, of which 81% is consumed domestically. In 2019, the wine industry's contribution to the national economy was R55 billion. ==Wine of Origin==

and KwaZulu-Natal as wine regions. Drafted in 1973, the "Wine of Origin" (WO) programme regulates how wine regions in South Africa are defined and may appear on wine labels. While some aspects of the WO are taken from the French ''Appellation d'Origine Contrôlée'' (AOC) system, the WO is concerned primarily with accuracy in labelling and does not place any additional regulations on wine regions such as permitted varieties, trellising methods, irrigation and crop yields. Wine regions under the WO system fall under one of four categories – the largest and most generic are geographical units (such as the Western Cape region) which include the smaller, but still largely defined regions (such as Overberg), followed by districts (like Walker Bay) and then finally wards (such as Elgin). The Eastern Cape province is South Africa's most recent wine region. While political boundaries largely define geographical units, regions, and districts, wards are the level of origin designation that is most defined by unique terroir characteristics. ==Wine regions==

As of 2003, South Africa ranked 17th by area planted with vines, with 1.5% of the world's grape vineyards covering . Yearly production across South Africa's wine regions is typically around 10 million hL (264 million US gallons), placing the country among the top ten wine-producing countries in the world. The majority of wine production in South Africa occurs in the Cape, particularly in the south-western corner near the coast. The historical heart of South African wine has been the area near the Cape Peninsula and modern-day Cape Town. This area remains prominent in the industry, being home to the major wine regions of Constantia, Stellenbosch, and Paarl. Today, wine is produced throughout the Western Cape and in parts of the Northern Cape, KwaZulu-Natal, and Eastern Cape. The river regions along the Breede Valley, Olifants, and Orange Rivers are among the warmest areas and are often the location of bulk wine production and distillation. The cooler-climate regions east of Cape Town along the Indian Ocean coast, such as Walker Bay and Elgin, have experienced substantial expansion and development in recent years as producers experiment with cool-climate varietals and wine styles. Stellenbosch The Stellenbosch district is the second-oldest wine region in South Africa, after Constantia, and accounts for approximately 14% of the country's annual wine production. First planted in 1679, Stellenbosch is located east of Cape Town. The region is surrounded by the Helderberg, Simonsberg, and Stellenbosch Mountains and is influenced by climatic conditions from nearby False Bay. The bay tempers the climate and keeps average temperatures during the summer growing season to around , just slightly warmer than Bordeaux. Vineyard soil types range from decomposed granite on the hillside near the mountains to sandy, alluvial loam in the valleys near the rivers. Franschhoek Valley The Franschhoek Valley was founded by Huguenot settlers who brought with them from their native France their traditions and winemaking expertise. The ward includes some higher-elevation vineyard sites that can produce full-flavoured white wines with noticeable acidity. Current cultivars doing well in the growing wine region of KwaZulu-Natal are: Sauvignon Blanc, Pinotage, Pinot Noir, and Chardonnay. With mild summer temperatures, the region boasts South Africa's coolest vineyards. The Eastern Cape followed soon after through the pioneering efforts of Ronnie and Janet Vehorn. In 2009, Harrison Hope Wine Estate was registered as the first wine estate in the Eastern Cape province of South Africa. The estate made history again with its 2009 Merlot becoming the first certified estate wine ever produced in the Eastern Cape region. Situated in the Amatola Mountains, this area enjoys high temperatures in summer with little to no humidity. Unfortunately, late frost, hail, summer rainfall, and duiker make for some of the harshest conditions for wine grapes. Grapes grown in this region include: Chardonnay, Merlot, Petit Verdot, Pinotage, Sauvignon Blanc, and Shiraz. Other notable wards The Ruiterbosch ward, located southwest of the Klein Karoo around Mossel Bay, has a generally cool climate influenced primarily by the Indian Ocean. The area is planted largely with Riesling, Sauvignon blanc, and Pinot noir. The Cederberg located east of the southern reaches of the Olifants rivers includes some of the highest elevated vineyards in South Africa, planted at altitudes more than . ==Viticulture==

Historically, vineyards in South Africa were planted with untrellised bush vines planted apart at a density of 7,000 vines per hectare (2,800 vines per acre). Following the phylloxera devastation, the focus of viticulture in South Africa shifted toward quantity rather than quality. Vineyards were planted with high-yielding varieties, widely spaced to facilitate the use of mechanical harvesting. In the late 20th century, more producers focused on high-quality wine production and adopted modern viticultural practices. Vines were planted to an average density of 3,300 per hectare (1,300 per acre) and pruned to keep yields down to 49–56 hl/ha (2.8–3.2 tons/acre). The most common form of trellising in South Africa is the vertical hedge row system, which uses a split cordon supported on a wire kept approximately off the ground. The grapevine leaves are trained upright on separate wires that allow plenty of sunshine to reach the grapes, but provide enough coverage to keep them from being sunburned. The vines are usually pruned to yield four to five spurs on each cordon, each with two to three buds (potential grape clusters). To combat these hazards, some vineyard owners will utilise Integrated Pest Management (IPM) programmes such as the importation of ladybugs, a natural predator of mealy bugs. While ocean winds keep some fungus and mildew threats at bay, downy mildew and powdery mildew (known regionally as "white rust") can pose an occasional threat during the wet winter season. Near harvest time, botrytis can also appear, being a hazard or a welcome visitor depending on whether or not botrytised wine production is the goal. Another threat is diseased and virus-infected rootstock. After the phylloxera devastation, vineyards in South Africa were replanted with American rootstock (nowadays most commonly 99 Richter, 110 Richter, and 101-14 Mgt). Some of these imported rootstocks were infected with various viruses such as corky bark, fanleaf, and leafroll, which soon spread to other vineyards. These virus-infected vines have a shortened lifespan and difficulties with photosynthesis, which can lead to poor ripening of phenolic compounds in the grape and low-quality wine. Since the 1980s, efforts have been undertaken by the South African wine industry to quarantine and promote healthy, virus-free vineyards. Additionally, work has been undertaken in clonal research to identify which grape varieties grow best in which climate and wine region. Vine Improvement Programme Following the end of apartheid and the opening of export markets, the South African wine industry faced a substantial learning curve to remain competitive in the global wine market. The Vine Improvement Programme (VIP) was established to bring modern viticultural understanding to the industry. The first phase, launched in the late 20th century, focused on virus-free, yield-controlling rootstocks and clonal research. The ongoing second phase focuses on matching combinations of grape varieties, clones, and rootstocks to specific terroirs capable of producing high-quality wine. Over the last 20+ years, the work of the VIP has brought the South African wine industry to the forefront of viticultural advances. ==Winemaking and wines==

The winemaking traditions of South Africa often represent a hybridisation of Old World wine making and the new. Since the end of apartheid, many producers have been working to produce more "international" styles of wine that can succeed in the world market. Flying winemakers from France, Spain, and California have brought new techniques and styles to South Africa. In the 1980s, the use of oak barrels for fermentation and ageing became popular. The use of chaptalisation is illegal in South Africa as the country's warm climate makes attaining sufficient sugar and alcohol levels for wine production non-problematic. Winemakers more often encounter low acidity levels that require supplementation with additional acids, such as tartaric acid. Today, the focus of the South African wine industry is on increasing the quality of wine production, particularly with the more exportable and fashionable red grape varieties. Traditionally, South African red wines were known for being coarse-textured and rustic-flavoured. The Afrikaans word dikvoet, used to describe these wines, literally means "thick foot". In the vineyards, growers focused on yield control to improve ripeness, while winemakers employed modern techniques to produce softer, fleshier wines. Temperature control fermentation as well as controlled malolactic fermentation were more widely used, as well as less dependency on filtration as a means of stabilisation. Cape port-style wine The South African wine industry has a long history of fortified wine production producing wines known colloquially as "Cape port" (though the term "Port" is protected by the European Union and refers only to the wines from the Douro region of Portugal). These wines are made from a variety of grapes, including Shiraz and Pinotage, as well as Portuguese varieties such as Tinta Barroca, Touriga Nacional, Souzão, and Fernão Pires. The minimum alcohol level for these wines must be 16.5–22%. The many styles of "Cape port" closely parallel their Portuguese counterparts and include: • Cape White port – Can be made from any white grape varieties (such as Chenin blanc, Colombard, or Fernão Pires) except for Muscats, and required to be aged in wood barrels for at least six months. • Cape Ruby port – Usually a blend of several fruity, full-bodied wines that have been aged for at least six months in wood for each wine and at least a year total for the entire blend. • Cape Tawny port – A blend that has been aged in wood long enough to acquire a tawny colour with a smooth, slightly nutty flavour. Blending Ruby and White ports to create Tawny port is prohibited. • Cape Late Bottled Vintage (LBV) port – A wine composed of grapes harvested in a single vintage that is aged at least two years in oak and three to six years total before being bottled. South African wine laws require that the term "Late Bottled Vintage" or "LBV" appear on the wine label along with the vintage and bottling year. • Cape Vintage Port – A wine composed of grapes harvested in a single vintage, aged in wood, and released with the words "Vintage Port" and the vintage year on the label. • Cape Vintage Reserve port – A wine produced in a vintage year recognised by the South African wine industry or trade publications as being of exceptional quality. The wine must be aged for at least one year in oak and sold exclusively in glass wine bottles. The words "Vintage Reserve Port" and vintage date must appear on the wine label. Other fortified and dessert wines In addition to port-style wine, South African wine makers also produce "sherry-style" wines produced in a solera system and a unique vin de liqueur made from Muscat known as Jerepigo (or Jerepiko). With Jerepigo, the brandy is added to the must before fermentation, which leaves the wine with a residual sugar (RS) level of at least 160 grams per litre. South Africa's long history of late harvest dessert wines includes the modern-day Edel Laat-oes, which are affected by noble rot (known locally as Edelkeur) and contain at least 50 grams of residual sugar per litre. Wine labelled simply as Laat-oes is from grapes harvested late but not infected with botrytis. These wines must have an alcohol content of at least 10% and a residual sugar level between 10 and 30 grams per litre. Wines above 30 grams RS may be called Spesiale Laat-oes or "special late harvest", which may imply that some grapes infected with botrytis were used. Sparkling wines Sparkling wines in South Africa are produced with both the Charmat and the traditional "Champagne Method". The first Champagne method wines produced in South Africa came from the Simonsig estate (in Stellenbosch) in 1971. To distinguish South African sparkling wines (and to comply with European Union regulations protecting the term "Champagne" and champenois), wines made in this traditional bottled fermented method are labelled as Methode Cap Classique (or MCC). These wines have traditionally been made using Sauvignon blanc and Chenin blanc, but in recent years have increasingly used the traditional "Champagne grapes" of Chardonnay, Pinot Noir, and Pinot Meunier. Red sparkling wine made from Pinotage is also available. Labelling laws South African labelling law focuses primarily on geographical origins and falls within the purview of the Wine of Origin legislation. Single vineyard designated wine can be produced, provided the vineyard is registered with the government, and all grapes used in the production of the wine were grown in that vineyard. While the term "estate" no longer qualifies as a designation of geographic origin, wineries may still label "estate wines" provided that all grapes were grown. The wine was vinified and bottled on the same property. The South African Wine & Spirit Board operates a voluntary programme that allows South African wines to be "certified" for quality and accuracy in labelling. Under this certification process, vintage dated wine must be composed of at least 85% grapes that were harvested in that vintage year. Varietal wines must also be composed of at least 85% of the listed varietal. Blends, such as a Cabernet Sauvignon-Pinotage blend, may list both varietals on the label, provided that the two wines were vinified separately. A wine that has been "co-fermented", with both grapes crushed and vinified together, such as a Shiraz-Viognier, cannot list both varietals. As of 2006, about 35% of Cape wineries participated in this voluntary programme. ==Grape varieties==

Grape varieties in South Africa are known as cultivar, with many common international varieties developing local synonyms that still have a strong tradition of use. Crouchen (known as Cape Riesling), Palomino (the grape of the Spanish wine Sherry known locally as "White French"), Trebbiano (Ugni Blanc), Sémillon (Groendruif) and Muscat of Alexandria (Hanepoot). However, wines that are often exported overseas will usually have the more internationally recognised name appear on the wine label. In 2015, SAWIS (South African Wine Information and Systems) reported that the country had 100,146 hectares of vineyards, with about 55% planted with white varieties. Chenin blanc has long been the most widely planted variety, still accounting for over 18% of all grape area planted in South Africa as of 2015, though it is slowly decreasing in overall share of vineyard area. In the 1980s and 1990s, interest in international varieties led to increased plantings of Chardonnay and Sauvignon blanc. Other white grape varieties with significant plantings include Colombard (also spelled locally as Colombar), Cape Riesling, Gewürztraminer, Hanepoot, Muscat Blanc à Petits Grains, Riesling, and Sémillon. Both red and white mutants of Muscat Blanc à Petits Grains, as well as Chenel and Weldra, two Chenin blanc-Ugni blanc crossings, are used for brandy distillation and fortified wine production. However, critics of the variety believe that the variety's flaws – green vegetal flavours and tannins, and susceptibility to developing banana and nail polish acetate aromas – are present in far more examples of Pinotage that reach the consumer market. but this has since decreased to 6%. ==Important organisations==

Many powerful organisations have led the South African wine industry, both in the private sector and through governmental agencies. Unlike other New World wine regions, the South African wine industry is largely influenced by several large co-operatives. The Koöperatieve Wijnbouwers Vereniging van Zuid-Afrika Bpkt (KWV) was a co-operative first created through the funding and encouragement of the South African government as a force to stabilise and grow the South African wine industry. As the KWV is now a privately owned winemaking co-operative, some of its regulatory responsibilities have been delegated to other organisations, such as the South African Wine & Spirit Board. The Wine & Spirit Board runs the voluntary certification programme that allows South African wines to be "certified" for quality and accuracy in labelling. In addition to being subject to various labelling guidelines, wines are blind tasted by a panel of experts for quality, and are put through an analytic test for faults. As with the vintage and varietal labelling guidelines, these tests are voluntary; however, wines not submitted for testing are subject to random testing to meet health requirements. The Wine & Spirits board also operates the South African Wine Industry Trust (SAWIT) and provides funding for SAWIT's marketing and development. Established in 1999 by a joint agreement between the South African government and the KWV, which allocated 369 million rand ($46 million US$), SAWIS works to promote the export market for South African wines abroad and to develop new technologies and education. Additionally, SAWIS collaborates with the Black Economic Empowerment (BEE) programme to promote the black community's participation in the South African wine industry, including opportunities for vineyard and winery ownership. ==South African wine competitions==

Wine competitions are held to assess whether a wine is of good quality and whether it is true to its character. The most prominent South African wine competitions include: • ABSA Top 10 Pinotage • Amorim Cap Classique Challenge • Diners Club Winemaker of the Year • FNB Sauvignon Blanc Top 10 • Michelangelo International Wine & Spirits Awards • Old Mutual Trophy Wine Show • Shiraz SA Challenge • Standard Bank Chenin Blanc Top 10 Challenge • Veritas Awards • SA Terroir Wine Awards • South African Wine Tasting Championship • Vogue Wine & Spirits Awards ==See also==