Grape Varieties

Chardonnay originates from the French regions of Burgundy and Champagne which produces nearly three-quarters of France's Chardonnay. It is responsible for the fines white burgundy. It is suited to barrel fermentation or maturation, as its quality fruit and higher alcohol are able to stand up to the new oaks so often used. It is softened by malolactic fermentation and less stirring. It has a high level of alcohol, which can taste slightly sweet and this has probably played a part in its popularity. Chardonnay has a wide range of styles, quality and price and has excellent aging potential. It is currently less fashionable as tasters feel the oak makes too bold a statement. It has aromas of citrus, (lemon and limes), vanilla, butter, butterscotch, melon, tropical fruits, pineapple, peaches and honey. With age it develops flavours of buttered toast, spices, toasted almonds, cloves, cinnamon and caramel.

Chenin Blanc or Steen

South Africa has more Chenin vineyards than France's Loire Valley, the variety's home. The original collection was imported in 1655 by Jan van Riebeek and is most the most widely planted variety in the Cape (21, 4%). It is the world's most versatile grape variety, producing dry to sweet wines, sherry, sparkling wine, distilling brandy and spirits. It is capable of producing some of the finest, longest-living sweet wines. It has aromas of guava, tropical fruit, honey and damp straw. Dry examples are an almondy staleness and with age, toasted almonds.

Muscadel

Muscadel belongs to the Muscat family and is used mainly for dessert wines. It has aromas of raisins, litchis, dried apricots and honey.

It had its origins in the Loire valley and Graves region of France and responsible for some of the world's most popular, distinctive, vibrant and delicate dry white wines. They are successful locally and appreciated internationally. It is highly fashionable and designed to be drunk young. Oak-aged styles are best with bottle aged. New Zealand is the leader of New World Styles, experimenting with fermentation and maturation in oak, harvested at different levels of ripeness to add nuance to the aroma and weight to palate. It is characterized by a distinctive, immediately recognizable bouquet with aromas of gooseberries, grass, nettles, capsicum, cats pee, stone, flint pepper and vegetal and tinned asparagus; with age, dried figs and mushrooms.

Weisser or Rhine Riesling

Cabernet Franc

Cabernet Franc is related to Cabernet Sauvignon and originates from France. They are not easily distinguished from Cabernet Sauvignon but are generally softer, with more spices. Cabernet Fran is a varietal wine and ideal blending partner with Merlot for Cabernet Sauvignon. It is characterized by aromas of raspberries, spices and brambly rather than blackcurrant flavour.

Cabernet Sauvignon

Cabernet Sauvignon originates from Bordeaux. It is the world's most renowned and noble red variety and makes some of the world's finest and longest-lasting wines. It usually has firm tannins, ideal for keeping. It prefers a fairly long period of wood maturation and bottle-aging to reach its full potential. The variety reflects individual vintages, winemaking and terroir characteristics. It develops appealing flavours with bottle age. It is a single cultivar but is frequently blended (which softens the wine and adds complexity), locally with Shiraz and Pinotage, and in the "Bordeaux" blended, with Merlot and Cabernet Franc. It produces a wine that is recognizably Cabernet, characterized by aromas of blackcurrant and green peppers; herby, grassy, nutty, cigar box, lead pencil, spicy aromas, often with mint flavours.

Merlot

The Merlot variety's ancestry is uncertain, but has been grown in Bordeaux since the 19 th century. It is Bordeaux's most planted black grape variety and responsible for the great wines of St-Emillion and Ponerol. It is a good blending partner for Cabernet Sauvignon. Merlot is currently fashionable, making soft accessible wines. It is characterized by fragrant aromas of plum, blackberries, violets, minerals, spices, fruit cake, coffee and toffee.

Pinotage is South Africa's 'national grape'. It was developed in 1925 by Professor Perold who crossed Pinot Noir and Hermitage (Cinsaut). The first Pinotage label appeared in South Africa on a 1959 Lanzerac Pinotage bottle. At best it produces an easy drinking, slightly aromatic red wine with some classic sweet berry flavours, tannin and length. Older styles develop a long-lasting, deep coloured wine with a rich, soft, jammy character. Controlled yields and careful handling in cellars can deliver dense fruit for accessible early drinking. American oak can add an extra dimension. Pinotage is hardy, early ripener, popular as it is harvested before other varieties, thus stretching the vintage. It is occasionally blended with Cabernet Sauvignon and Shiraz. It became fashionable in the 1980's, when Beyers Truiter at Kanonkop gained international recognition with the variety. This interest has caused winemakers to rethink this variety and increase planting. It is particularly expressive in Stellenbosch's 'Golden Crescent' from Simonsburg to Kuils River. Good Examples are found in Stellenbosch and Durbanville. It is characterized by aromas of boiled sweets, bananas, cloves and pine. It is plagued by prominent acetone, a sweetish paint-like pungency and over-ripe banana aroma and bitterness on the aftertaste. Long, cool fermentation reduces these flavours.

Pinot Noir originated from Burgundy. Two thirds of Champagnes made in France comprise Pinot Noir. Best examples are from Walker bay. When young it is characterized by cranberry sauce, strawberry and rose aromas: with age, damp leaves underfoot, mushrooms, compost, violets, spices. Truffle and liquorices.

Shiraz

Shiraz originated in Persia (Iran) and reached South Africa via France. It is a highly valued variety and is a great hope for SA wine. It produces rich, deep coloured wines, which are sweeter and riper than Rhone styles. Shiraz blends well with Cabernet Sauvignon and/ or Cinsaut. It is generally wooded, often with American oak. It is characterized by aromas of pepper, smoke, leather, blackberries, spices, fudge, game, tar, violets, cocoa and chocolate