Flavors of South Africa

All of the wine grapes planted in South Africa originated in Europe and belong to the species Vitis vinifera. Because this rootstock is susceptible to phylloxera, these vines have largely been grafted onto the phylloxera resistant rootstock from America, like the famous vineyards in France. On average, the lifespan of a typical premium table wine vineyard is at least 25-30 years, but some 100 year old vines are still being harvested.

Whites

Chardonnay: A native of the Burgundy region of France and the most popular white wine in America, this white varietal is widely planted; some Chardonnay is oak fermented and aged, and some is un-wooded.

Chenin Blanc: Known as Steen in South Africa, this is the most widely planted white grape. Perhaps the world's most versatile white, it can be vinified in a variety of styles from sweeter to dryer, as well as made into sherry and sparkling wine. The finest Chenin Blanc vineyards tend to be more than 25 years old and produce wines of surprising depth, complexity and flavor.

Sauvignon Blanc: Extensively planted in the 18th century, these wines can be peppery or grassy in character, depending on the vineyard location. A mineral note marks the wines with a distinctive terroir. Many believe South Africa is on it’s way to becoming one of the world’s foremost producers of Sauvignon Blanc.

Other whites: Colombard, Bukettraube, Muscadel, Palomino, Gewurztraminer, Pinot Grigio (Pinot Gris), Viognier, Muscat d’Alexandrie, Reisling as well as Semillion round out the primary white wine varieties.

Reds

Pinotage: South Africa’s signature red wine grape was created in 1925 by a viticulturist at the University of Stellenbosch who crossed Pinot Noir with Hermitage (also known as Cinsault). Approximately 20% of all red wine acreage is devoted to Pinotage, which is bottled both as a varietal and also blended with other reds to add color, depth and body. To read more about this distinctive grape, click here.

Cabernet Sauvignon: Considered around the world as the king of red wines, Cabernet is grown in almost every region. It accounts for about one quarter of the Cape’s red wine plantings, and as in Bordeaux, it is bottled as a varietal and also blended with Merlot and sometimes Cabernet Franc. At its finest, it develops into full bodied, complex wines that can age for decades.

Merlot: An early ripening variety which is traditionally used as a blending partner to add softness and breadth to other reds. Today, it is primarily known in America as our most popular red varietal, ahead of Cabernet Sauvignon. Plantings have grown rapidly in Paarl and Stellenbosch.

Cinsaut: This strong bearer is very versatile and can be blended with Cabernet or used as a quality wine for distilling brandy. It is also used for making rosé wines and port.

Pinot Noir: As befits a varietal of notoriously difficult character, Pinot Noir is not widely planted but does produce a limited number of excellent wines in some cooler viticultural areas. These wines tend to be lighter in color than the more commonly produced reds and exhibit berry flavors enlivened by a subtle spice tone.

Shiraz: Also known as Syrah, this variety is well suited to the Southern Hemisphere and thrives in South Africa. Plantings are increasing significantly, and along with Cabernet Sauvignon, Shiraz accounts for almost 80% of the new red wine plantings. Made in several styles, it yields deep purple, smoky and spicy/peppery wines which develop an increasingly complex character as they age.

Other Reds: Malbec, Ruby Cabernet, Petit Verdot, Nebbiolo, Cabernet Franc, Tinta Borroca and Mourvèdre are also planted.

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