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MAGAZINE - MAY 2013
Constantia
Historical region that’s tucked away in the smart southern suburbs of Cape
Town (this is where the first vineyards were planted in South Africa), now un-
dergoing a bit of a revival. As well as being a beautiful region, the vineyards
are ideally sited on the slopes of Constantia Mountain, where they are cooled
by the sea breezes. Just five estates here, all good: Klein Constantia, Groot
Constantia, Buitervenwachting, Constantia Uitsig and Steenberg.
Elgin
Newish cool-climate region east of Stellenbosch, which is still predominantly
a fruit-growing area. Because of the altitude, it’s usually a good few degrees
cooler than the main wineland regions. Leading producer is Paul Cluver, but
some of the 12 other grape growers apparently have plans to bottle their own
wines soon.
Franschoek
The Franschoek valley is a small but significant region, inland (to the west) of
Stellenbosch. Surrounded by the spooky-sounding Drakenstein Mountains,
the wide variety of soils and relatively high rainfall permits production of a
wide variety of wine styles. It’s a hotter region than Stellenbosch, and with
its profusion of trendy restaurants it can rightfully claim to be the gourmet
capital of the wine lands. An easy day trip from Cape Town.
Paarl
Well known region north-west of Cape Town, and home to several leading
producers, including Veenwouden, Nederburg, Fairview, Glen Carlou and
Plaisir de Merle. Traditionally a white wine region, but with its Mediterra-
nean climate and terroirs it’s now focusing more on reds. Hotter than Stellen-
bosch, so the very best wines come from the more elevated vineyards.
Robertson
Some 120 km east of Cape Town, next door to Worcester, this hot region is
rather paradoxically best known for its whites. De Wetshof, Springfield and
Graham Beck are among the leading producers here.
Stellenbosch
Just a short distance east of Cape Town, this is the country’s leading wine
area, and is home to many of the country’s leading estates. The town itself is
dominated by the University, and despite its relatively large size has quite a
relaxed feel. Vineyards fringed by mountains make for some lovely views, and
the wine route, which takes tourists through several different trails, is well
marked out.
Swartland
Large region to the north of Cape Town, mostly given over to wheat farming.
Rainfall is light, so irrigation is usually needed. The cooperatives dominate.
Walker Bay
This cool-climate wine region, on the Whale Coast to the south of Cape Town,
is on the up: just a few producers so far, but Hamilton Russell and Bouchard
Finlayson are now making classy Chardonnay and Pinot Noir, and Sauvignon
Blanc shows promise.
Worcester
Hot (thermally, that is) wine region located inland from Cape Town. Produc-
tion here is dominated by several large cooperatives.
South Africa’s wine regions
to provide anywhere from
200–700 millimeters (7.9–28
in) of extra water a year.
Modern winemakers are
developing new techniques
and an understanding of
the role that water stress
plays in the development of
quality wine grape production.
Producers who do not irrigate
will sometimes use the phrase
“dry land” or “dry farmed”
on their wine labels as marketing
angle. Besides irrigation, an important
concern for vineyard owners is the threat
of vineyard pests such as mealy bugs and
baboons. To combat these hazards, some
vineyard owners will utilize Integrated
Pest Management (IPM) programs 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 produc-
tion 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
Richter 99 and Richters 101-14). Some
of these rootstocks that were imported
were infected with various virus such as
corky bark, fanleaf and leafroll, which
soon spread to other vineyards. These
virus-infected vines have a shortened life
span 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
Africa wine
industry to
quarantine and
promote healthy
virus-free