It ranks seventh in overall volume of wine production and created 3.9% of the world’s wine in 2023 from over an area over 500 miles (800 kilometres) in length. Its first vineyard plantings and wine date back to the 1650s. It’s a gorgeous, geographically diverse country.

What is this vinous marvel? South Africa, of course.

South African Wine with a Bit of Class

To learn more about the best South African wine regions and wines and particularly its sumptuous red wines, sign up for Mark Oldman’s class, “Perfect Balance: South Africa’s Cabernet Sauvignon and Bordeaux-Style Blends.” The wine class will take place November 13, 2024, and 7 pm ET. Best of all the class if FREE, but space is limited, so reserve now. The class will be brimming with humor and Mark’s trademark “nuggets” of useful insider information that you won’t find anywhere else.

To get you started, this article reviews several aspects of South African wine production that even wine savants may not know about. Let’s start with a bit of history.

South Africa Wine History

The history of viticulture here dates back to the establishment of the Dutch East India Company as a supply station at the Cape in 1652. The primary purpose was to provide fresh food for the company’s merchant fleet on its voyages to the East. Jan van Riebeeck, the first governor of the Cape, planted the first vine in the company’s gardens, and seven years later, he wrote in his diary: “Today, praise be to the Lord, for the first time wine has been made from Cape vines.” On February 2, 1659, the first grapes were harvested from two varieties: Muscat de Frontignan and Palomino, while the so-called hanepoot (Muscat of Alexandria) ripened later.

In 1686, Van der Stel, the future governor of the colony, claimed a large estate southeast of Cape Town, which he named Constantia, planting vineyards with Muscat de Frontignan. Between 1688 and 1690, South African viticulture received a boost with the arrival of a group of French Huguenots who founded wine centers in what became known as the Franschhoek Valley.

All these regions of South Africa wine country still produce among the best South African wines today.

The Big Wine Co-op Dominated the Twentieth Century

We’re talking about the KWV (Kooperative Wijnbouwers Vereniging Van Zuid-Afrika Beperk). KWV remains a major producer, but with far less power than it used to have. At one time, it controlled all South African wines. Founded after World War I, it accounted for over 70% of exports.

Established in 1918, KWV emerged following the decline in the British market, the Boer War, and phylloxera. KWV’s dominance affected the industry. In 1992, there were 78 Estates, 97 Independent Cellars, 180 farmers, 5 wholesalers, and 70 cooperatives representing around 5,000 farmers. KWV became an independent private company in 2003, and it lost its regulatory powers, leaving winemakers to make their own decisions. Still, its South African wine cooperative system is one of the most revolutionary and modern in the world.

Unique Wines and Terminology

Over the centuries, South Africa has produced world-class wines. Centuries ago, its sweet wines were famous, and that has left a mark. Here’s some interesting vocabulary you may see on South African wine labels.

Dikvoet: Traditional, thick, and heavy red wines.

Edel Laat-Oes (Noble Late Harvest): Botrytized late harvest, with a minimum of 50 g/l of sugar.

Edelkeur: Noble rot.

Jerepigo: Very sweet fortified wine, with a minimum of 160 g/l of residual sugar, made from Muscat grapes.

Landgoedwyn (ward): Estate wine.

Laat-Oes: Non-fortified late harvest, minimum 10% alcohol, and a minimum of 30 g/l residual sugar.

Oesjaar: Vintage year.

Spesiale Laat-Oes: Special late harvest, typically from botrytized grapes, with a minimum of 10% alcohol and 0 to 50 g/l residual sugar.

Stein or Steen: Semi-dry wine, typically made from Chenin Blanc.

Edelkeur: Botrytized wine with higher sugar content (35-120 g/l).

The Climate: Perfect for Quality Winegrowing

South African Wine RegionsVineyard landscape in South Africa

South Africa’s wine regions have been defined under the Wine of Origin (WO) system since 1973, They span diverse climates and terrains, primarily concentrated in the southwest near Cape Town. Coastal Region WO, the most significant, includes Stellenbosch and Paarl, known for premium wines like cabernet sauvignon, pinotage, and chardonnay.

Other notable regions include Swartland, producing robust reds, and Constantia, famed for its cooler climate sauvignon blanc. The Breede River Valley is a major producer, with Worcester contributing to 25% of the country’s wine. Klein Karoo and Olifantsrivier regions stand out for their fortified wines and value-driven offerings, while Overberg’s coastal vineyards yield excellent chardonnay and pinot noir.

The stunning Cape region enjoys a Mediterranean climate. Winters are cold and rainy, while summers can be quite hot. The cool maritime winds from the Atlantic and Indian Oceans. These converge at the Cape, send breezes inland that moderate the summer heat. Daily cloud formation lowers temperatures, making the nights relatively cool and extending the ripening period of some grape varieties. Vineyards with better exposure to these breezes often produce the best wines.

Did you know that for this reason, winemakers gradually abandoned the fertile valleys and climbed the hillsides in search of suitable soils and milder climates for quality vineyards? The soils are highly varied, not only across regions but even within individual vineyards. Coarse sands dominate coastal areas, granitic soils prevail in the west, and schists are abundant in the Karoo.

South Africa’s Grape Varieties and South African Wine Styles

All grape varieties grown in South Africa were imported from Europe and are susceptible to phylloxera. They must be grafted onto American rootstock, which is resistant to this pest. Today, about 87,848 hectares of vines for wine production are under cultivation. White grapes make up 55% of the plantings, with Chenin Blanc comprising 18.4% of the total. Red-wine varieties account for the other 45% of the national vineyard.

Excellent Cabernet and Blends

As you will learn about in Mark Oldman’s class, the most widely planted red wine grape is Cabernet Sauvignon, representing 10.4% of the total. Shiraz accounts for 10.0%, while the indigenous Pinotage represents 7.5% and Merlot 5.9%. One notable success is the blend of Cabernet Sauvignon and Merlot, similar to the Bordeaux style so favored by wine lovers.

Though South African vineyards have been more influenced by the production methods of New World winemaking regions, their wines conceptually straddle the styles of both new and traditional wine-producing countries, with significant French influence. Mark Oldman says, “South African Cabernet Sauvignon and Bordeaux-blends offer arguably the world’s best balance of Old World and New World characteristics.”

South African White Wines

Wine lovers cherish the country’s white wines, which balance the ripeness produced by the warm climate with freshness, good balance, and a pursuit of elegance over power. Sauvignon Blanc stands out, and their Chardonnays are stylistically closer to Burgundy than California. Oak aging is usually applied with restraint, and overall, the winemaking achieves a high level of technical quality.

Pinotage

Perhaps the most iconic South Africa blend is Pinot Noir and Cinsault, which gave rise to South Africa’s own grape variety: yes, Pinotage. Created in 1925 by Abraham Izak Perold, the first professor of viticulture at Stellenbosch University, Pinotage gained recognition when a Bellevue wine made from the variety became champion at the 1959 Cape Wine Show.

South Africa also has its own classification for traditional method sparkling wine: Cap Classique.

Vineyards are set against dramatic landscapes of towering grey and blue mountains plunging into dazzling valleys, green in summer and red in autumn. The fertility of the soils and the varied climate encourage a wide range of wine production. All types of irrigation are allowed in South Africa.

Wine: A Big Employer

According to a study, commissioned by the SA Wine Industry Information & Systems (SAWIS), over 270,360 people were employed both directly and indirectly in the wine industry in 2019, including farm laborers, those involved in packaging, retailing and wine tourism. The study concluded that of the R56.5 billion contributed by the wine industry to the national GDP, about R31 billion remains in the Western Cape to the benefit of everyone.

Considered “New World” Even Though It’s on the “Old World” Continent of Africa

The term “New World” has been given to wine regions that began to develop after those great geographical discoveries, the milestone being the discovery of America by Christopher Columbus in 1492. These are the areas established by the states, kingdoms, and countries of the “Old World.” In this context, most people consider South Africa as part of the New World wine regions. Currently, five countries make up this region, according to the UN’s classification: Botswana, Lesotho, Namibia, South Africa, and Swaziland. However, South Africa is by far the largest wine producer in the area.

Last year, the South African wine industry saw positive growth in the value of total wine exports to a respectable US$540 million (R10 billion), despite a challenging global economy. It’s an exciting and innovative producer, with South African wine well worth sampling next time you’re up for a new, delightful vinous experience.

Charlie Leary

A member of the Circle of Wine Writers, Charlie Leary has directed restaurant wine programs in the US, Canada, Costa Rica, and France. In the mid 1990s, while earning a PhD from Cornell University, he made artisanal cheeses and counted among the first North Americans inducted into the Guilde International des Fromagers; he later planned, planted, and managed an IGP vineyard in Andalusia.

His book-length guide to worldwide wine education programs (Leary’s Global Wineology) was first published in 2022, in part based on his experience earning numerous wine certifications. His feature articles have appeared in Decanter magazine, Jane Anson’s Inside Bordeaux, JancisRobinson.com, Sommelier Business, Hudin.com, and Tim Atkin MW’s website, among others. He recently consulted for the wine metaverse startup Second Winery and wrote a detailed report on the history of wine sensory analysis for the Wine Scholar Guild. Charlie now lives in Panama, where he offers wine classes, and is writing a book on the philosopher Montesquieu as an eighteenth century winegrower. IG: @bacopty