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[31] [73] [78] [315] [316] [317] [345] Terroir is a “quintessentially French term” which seeks to
embrace the total environment of a viticultural site. “Early recognition
of the implied link between vineyard location and wine is reflected in
the tradition of naming wines by their place of origin, such as Bordeaux
or Constantia, rather than by cultivar”. Viticulture, as an agricultural industry in South Africa, embraces the production of wine and spirits and of table grapes as well as the manufacture of dried products of the vine such as raisins. The cultivation of vines on a commercial scale in South Africa is chiefly confined to the southwestern portion of the Western Cape within a radius of about 240km from Cape Town. This region presents a variety of suitable terroir although vineyards are increasingly being planted outside the traditional wine growing areas to take advantage of the greater diversity of environmental conditions. [436]
The cultivated grapevine of the winelands of the world is a member of the botanical family Vitaceae. The discovery of fossilized vine leaves [319] proves that this family has a long traceable lineage. The genera of Vitacae include numerous species of wild vine, including the type Rhoicissus Capensis [400], found by Van Riebeeck at the Cape.
The strain from which the modern cultivated varieties are descended is believed to have originated in the area between the Black and Caspian Seas, where the first agricultural people settled. Its scientific name is Vitis Vinifera, meaning “wine bearing”.
Over time a wide range of different varieties of the basic red and white types of grape-bearing vines have evolved. Known as “varieties” in most other wine-producing countries, they are generally referred to as “cultivars” in South Africa. [29] [317] The best known cultivars in South Africa were developed in France, for example Cabernet Sauvignon, Cinsaut, Merlot, Pinot Noir among the red wine varieties, and Chenin Blanc, Muscat d’Alexandrie, Semillon and Raisin Blanc among the white wine varieties. Other varieties were developed in Spain and Portugal for the making of fortified wines such as sherry and port. In the past century scientific cultivation methods have been developed, which have produced new varieties or cultivars. Pinotage and Chenel are well-known South African cultivars. Each cultivar produces its own characteristic type of wine with its own bouquet and flavour. [122] [123] [125] [126] [127] [130] [317]
Chenin Blanc is the most widely planted variety in South Africa, and is used to make many different styles of wine. It can produce dry whites as well as sweet wines, is popular as a base for sparkling wines as well being used for brandy distillation.
Chardonnay is the most versatile of all varieties both white and red. It is grown successfully in every wine-producing region of the Cape and has been made into many award-winning wines. [123]
Climate is a decisive factor for successful vine cultivation. Summers must be long and warm enough to ripen the grapes properly, with very little rain during the ripening period (to avoid various plant diseases). The winter months must be cold enough to ensure a period of dormancy for the vines, with an absence of late frost which would be detrimental to the young buds. Although grapes are grown only in limited areas of South Africa, they are grown on a great variety of soil types. Poor-quality soil is not necessarily a disadvantage. “The worse the soil, the better the wine” is an old adage among wine farmers, because poor soil restricts the growth of the vine, which in turn concentrates the richness of the grape. The combination of rich soil, high temperature and plentiful irrigation makes for large crops of grapes high in sugar content, but does not ensure quality or complexity of character. Home to many of the large grape co-operatives, the Breede River districts of Worcester and Robertson (with their rich alluvial soils) tend to produce such grapes. By contrast, Tulbagh - an extremely hot valley where the slopes of the mountains have virtually no topsoil - yields some of South Africa’s best white wines. [121]
Spring is when new growth occurs. Mild weather with dry spells is required at this time. In September the first green buds appear and tiny stems unfurl. By October the vines appear lush and green and small clusters of flowers
can be seen. In the course of this month the flowers are fertilized and
the clusters develop into tiny bunches of grapes with green fruits the
size of a pinhead.
Through November the shoots continue to sprout, and the plant maintains
energetic growth. Long, dry, warm days are needed, particularly once the grapes have started ripening - to avoid the fungal diseases and pests encouraged by humidity and the splitting and rotting caused by rain. [121] Developing a vineyard is a costly exercise, and no short cuts can be taken during preparation, planting and care of the vine. Vineyard practices strongly influence the growth of the vineyard and the resultant vines. The vineyard site must be deep-ploughed and the necessary lime and phosphate added to the soil. During the autumn a cereal crop such as rye or oats is planted. The young vines are planted and covered in plastic mulch during late winter or early spring of the same year. Farmers then establish trellising and irrigation systems as required. The type of trellising used is determined by soil potential and climatic conditions. In some arid hot regions where soils have little depth, vineyards remain untrellised to contain growth. Weeds, competing with the vines for both nutrients and water during the growing and ripening period, are eradicated with herbicides (used in South Africa in compliance with the Integrated Production Programme of the Wine and Spirits Board to ensure an eco-friendly environment). [121] Vine cultivation [121]
The average life of a commercially grown vine is about 25 to 30 years, but its productive life begins only after 3 to 4 years. During its lifetime the vine must be given constant attention. Physical support is supplied in the form of stakes and trellises along which the vines are trained. The growth patterns of vines are regulated by pruning, the soil must be enriched by fertilizers and irrigated if necessary; and diseases and pests must be kept at bay. The harvest is the high point of the wine farmer’s year, where the annual crop must be brought in over a period of about two months. Different cultivars mature at different times for example:
To ensure a sustained level of activity throughout the vintage period, red-wine producers often include a white wine variety such as Chenin Blanc in their cultivation programme. Canopy management
Trellising
The trellis is usually erected after the vines have been growing for
about a year. Pests and diseases
The phylloxera spends its entire adult life on vine roots. The female louse remains almost stationary on the root and her eggs pile up around her. As soon as the young hatch, they begin to feed, some travel via cracks in the soil to neighboring plants and begin new colonies. In South Africa, as in Europe, the only practical control measure has been to graft onto phylloxera-resistant American rootstock. [113] Another pest that plagues the Cape’s vineyards are microscopic roundworms called nematodes. Of these the rootknot nematode (Meliodogyne) and the dagger nematode (Xiphenema) are considered the major pests. Some nematodes feed on the root system, while others transmit viral diseases. [113] It is the snail, however, that is the most damaging pest today. Snails are attracted to the young vines in spring and early summer, and the damage that they cause can retard the growth of the vine and destroy small developing bunches. Snout beetles also attack the young bunches and berries, causing them to dry out and drop off. [113] [316]
Organic methods [238]
[239] [288] Full conversion from conventional to organic production is a protracted process which takes three years to achieve. Successful conversion is certified by the Societe Generale de Surveillance, or SGS. The approach is multi-faceted and management-intensive, involving a shift in the methods of disease and pest management, and it is in this respect that organic methods have shown improved results over traditional methods. One successful example is that of the Laibach farm, which is situated on the western slopes of the Simonsberg, and which has been applying organic methods to certain of its vineyard blocks. During an outbreak of the downy mildew or Plasmopara viticola in 2002, the Laibach farm was relatively unscathed by the epidemic which caused havoc in many other vineyards. As one of the aims of organic production is to limit or eliminate external inputs, the chief strategy for disease management is the prophylactic application of compost teas to boost plant resistance. Management of the downy mildew was achieved by effective canopy management as well as the application of certified organic pest-control products, such as copper hydroxide and lime sulfur. Another effective pest-control practice is the planting of fennel and yarrow at the head of each vine row. These plants attract large quantities of ladybird beetles, which are excellent predators of mealy bugs.
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