The wines that emerged from post-apartheid South Africa would appear odd, quirky, even weird to most wine lovers. After all, the wine-makers had worked in virtual isolation for decades, their wines - like all South African produce - officially embargoed by governments or privately shunned by consumers. Without the pressure of critical scrutiny to sharpen their focus, the country's wine industry might well have drifted into a backwater. What a relief, when South African wines began to re-appear on international shelves in the mid 90's, to find that crisp fruity whites, seriously structured reds and of course the unique Pinotage provided inexpensive, good quality drinking.
Though the South African wine industry is certainly not without a legacy of problems, its seems there is huge potential for the area now that it has rejoined the international wine community.
Only the very southern tip of the country has a climate suitable for growing wine grapes. As a whole, this is a hot climate region, but moderating influences are to be found in the shape of the Indian ocean to the south cooled by currents flowing up fom the Antarctic, breezes from the Atlantic ocean to the west, and some altitude to be found in upland areas.
South Africa produces much more white wine than red and is widely planted with a broad range of the ubiquitous “international” varieties. However, a few grapes have particular significance:
Chenin Blanc the great grape of the middle Loire, it is often grown and bottled as Steen. Though generally producing dry, fruity, quaffing wines, it is versatile and can be fashioned in a variety of styles including oak-aged, serious examples and long-lived botrytised dessert wines. This single variety accounts for around 50% of all South African white wine production.
Colombard's great claim to fame is as the base wine of Cognac, but here it makes a pleasantly fruity, usually dry white wine.
Sauvignon Blanc not particularly significant in terms of volume, but one of South Africa's most successful varieties in my experience.
Muscadelle/Muscat d'Alexandrie are both used for a whole range of dessert and fortified wines, usually with a wonderful combination of flowery aromatics and luscious, chocolaty sweetness.
Pinotage a cross of Pinot Noir and Cinsault, South Africa's very own grape variety which can produce both vibrant, super-fruity Beaujolais Nouveau style quaffing reds, and much more serious, oak-aged, robust, ageworthy efforts.
Pinot Noir is again not statistically significant in terms of production, but anyone who tastes a fine example from the likes of Bouchard-Finlayson or Hamilton Russell will agree that it shows massive potential.
Cabernet Sauvignon has traditionally been South Africa's premium red variety with fine estate-bottled examples being compared favourably with the best in the world. I have found mixed evidence: some bottles ripe, balanced and well-structured; some a little herbal and weedy.
South Africa has few vinous superstars that stride the global stage. International auction houses and collectors will scrabble for the glamorous top wines of Europe, Australia and California, but nothing from the dark continent commands that kind of fervour as yet. Partly, this must be down to the country's political situation, but also to the way the wine industry is structured. Co-operatives and bulk producers vastly outnumber small-scale independents (around 85% of all production is by co-ops). Inevitably quality suffers in these circumstances. Nevertheless there are many visionary, quality-obsessed winemakers who are gradually re-shaping this landscape. There are also many well-respected and extremely fine wines that have reached international prominence, if not super-stardom.
At their best, it seems to me that South African wines exemplify a tremendous fusion of Old and New World styles. They can have the ripe, focussed, sunny fruit of Australia, yet the reserve, firmness and structure of fine Bordeaux or Burgundy.