South African love at first sight

It's been eight years since I went to live an experience in Africa and discovered the South African vineyard.

This other continent is like another world. I discovered extraordinary landscapes, a completely different culture, and the vineyard was for me a deep encounter and an immediate love at first sight.

Under that blue sky and deep light, I made some wonderful connections. I tasted wines that are truly unforgettable. That's how I ended up enrolling at the Cape Wine Academy and then volunteering at a vineyard (Vredenheim in Stellenbosch). Let me take you on a journey to the heart of this wine region...

Wine production has existed in South Africa for over 300 years! It was in 1973 that legislation was implemented to establish geographical boundaries between production areas. There are now five geographical units: Western Cape, Northern Cape, Eastern Cape, KwaZulu-Natal, and Limpopo.

Six distinct regions are officially designated for wine production: Boberg, Breede River Valley, Cape South Coast, Coastal Region, Klein Karoo and Olifants River.

These regions are also divided into 26 districts, my favorite of which is the one held by our French ancestors who arrived during the persecution of Protestants under Louis XIV in 1685: Franschhoek, "the little French corner"!

There are approximately 80 types of grape varieties in South Africa, of which 3 varieties alone account for 42.5% of all of them in the country: Chenin Blanc, Colombard and Cabernet Sauvignon.

Below are the grape varieties I recommend you to discover...

White wines

• The Sémillon:

This grape variety, originating from the Bordeaux region (Western France), was one of the first planted in South Africa (since 1822!). Until the 19th century, it accounted for 93% of vineyards, with a strong presence in the districts of Paarl and Worcester. In the Bordeaux region, it is often blended with Sauvignon Blanc (Graves, Sauternes). Flavours to discover: waxy notes, pineapple, peach, honey, vanilla, lemon, fig, grass, bell pepper

If woody: vanilla, caramel, toasted, buttery (I must say that South Africans love aging in barrels to get these flavours)

• The Chardonnay

A grape variety that is always dry, whether oaked or not, and ranging from light to full-bodied, has been present in South Africa since 1970 in most regions, with a strong presence in the Robertson and Worcester districts. Flavors to discover: notes of lemon, grape, apple, melon, sometimes pineapple, peach, and chalk. With age: aromas of fig and honey. If oaked: vanilla and caramel.

• Chenin Blanc

The "star" grape variety, used in all styles of wine (dry, semi-dry, sweet, sparkling, dessert wines, etc.). These grapes are delicate to handle due to their pyramidal shape. Also the most widely planted grape variety in South Africa, it originates from the Loire Valley region of France. It offers notes of tropical fruit, baked apples, pineapple, peach, melon, marzipan, and guava. With age, it develops honey and almond aromas. If oaked, it reveals vanilla, smoky or toasty notes! Highly appreciated with many seafood dishes...

• Sauvignon Blanc

Also a very widespread grape variety, especially in Plettenberg Bay, paired with seafood! A grape variety with aromas of fresh grass, green bell pepper, and bright green asparagus to complement your seafood dishes…

Red wines

• Shiraz (known as Syrah in France)

A grape variety that I absolutely love, offering a completely different nose and palate in South Africa, largely due to the hot, dry climate. It's a rich, complex, and spicy grape, perfect for pairing with meat dishes and sauces! It has a long finish. I perceive Syrah in France as a slightly more feminine wine with a nose of very red fruits, whereas South African Shiraz is a more "masculine" wine in my opinion (or at least to my nose and palate!), with notes of very dark fruits like blackberries and plums, smoke, leather, and spices such as cloves, cinnamon, black pepper, and even eucalyptus!

• The Pinotage

The "star" red grape variety in South Africa, as it was created in the country itself by Professor Perold at Stellenbosch University in 1925. This grape variety is a cross between Pinot Noir and Cinsault (Hermitage). It won the championships at the 1961 Cape Young Wine Show. The aromas revolve around red fruits, raspberry and strawberry, caramel, and a jammy nose with some notes of spices like cinnamon.

• Cabernet Sauvignon

Also a very widespread and popular grape variety among the locals during their meals! Arriving in the country in 1920, this variety resulting from a cross between Cabernet Franc and Sauvignon Blanc is a rather powerful wine because it is very often oaked and, depending on the climatic conditions of the different terroirs, presents a wide variety of aromas and good tannins: blackcurrant, blackberry, tobacco, cedar, mint, cigar box, olives, earthy, dark chocolate, eucalyptus or even vanilla!

The Cap Classique method

Following an agreement with France, called the "Crayfish Agreement", which prohibits the use of generic French names (Méthode Champenoise), the South Africans sought to rename this sparkling wine fermented a second time in the bottle and finally adopted the internationally approved term "Méthode Cap Classique".

These sparkling wines are also a great discovery of the country, most of which are based on the 3 classic grape varieties of this method: Pinot Noir, Meunier and Chardonnay.

Pinot Noir provides the base, structure, and depth of the wine, while Meunier contributes richness and fruitiness. Finally, Chardonnay adds a touch of austerity while ensuring the fruity notes fully mature and preserving the wine's elegance.

A similar range of products is available to that in France:

• Rosé wine (either white + red, or red grapes left in contact with the skin for a few hours during production to give it its pinkish hue)

• Blanc de Noir (Pinot Noir base with no contact with the grape skins)

• Blanc de Blanc (Chardonnay)

• Vintage (3 years old, different grape varieties of different ages)

• Non-Vintage (18 months)

La Motte Pierneef, Franschhoek Shiraz Viognier blend

A wine from a great house in the French quarter of Franschhoek, and its gourmet restaurant in the heart of vineyards surrounded by mountains.

My rating: 16/20 (Appearance 4/4, Bouquet & Aromas: 6/6; Taste: 3/6; Overall Impression 3/4). A nose of dark fruit and spice, followed by a second nose of dark chocolate, this wine is complex in aromas and has a long finish. The palate reveals notes of black pepper.

La Bri, Franschhoek,

97% Shiraz and 3% Viognier.

In this large building in the traditional "farm" style, at the exit of the French quarter of Franschhoek, you can taste the wines of the house in a huge room with traditional wooden beams overlooking the production vats and the outdoor terrace surrounded by the mountains of the region. This wine won a silver medal in 2017 and leaves us with notes of plum, mint and black cherries.

Petit Plaisir Red, from the Plaisir de Merle house

In this farmhouse, also in Franschhoek, built of stone and with a somber atmosphere thanks to its dark wood decor reminiscent of certain French regions, one can discover beautiful assemblages such as this one:

50% Shiraz, 29% Cabernet Sauvignon, 10% Petit Verdot, 5% Merlot, 3% Roobernet (South African grape variety!).

This rich and complex wine, aged for 16 to 18 months in French and American oak barrels, has a purple hue and offers aromas of red fruit, raspberry, spices like clove, and very ripe black fruits. It suggests some light tannins and finishes subtly on the palate with a hint of smoky vanilla.

Mocholate Malbec, from the Vrede en Lust house

In this large modern building with numerous terraces, one can admire the majestic view of the vineyards and mountains surrounding the Franschhoek valley while enjoying wonderful wines served by hostesses dressed in their long red dresses.

This 100% Malbec wine, made from a robust and powerful French grape variety, reveals full-bodied aromas of mocha and chocolate on the nose and palate. It was aged for 9 months in American oak barrels. Enjoyed here with a delicious almond chocolate!

Shiraz de Saronsberg

Located in the Tulbagh region renowned for its excellent Shiraz, Saronsberg is a modernly built house divided by 2 Krone brothers in the 1950s. The vineyards are spread across both sides of the upper Breede River valley.

The soil is clayey, a little sandy and contains many stones. This wine has consistently received awards over the past ten years. It offers light aromas of textured tannins, with body on the palate and a silky finish, combining a beautiful blend of red and black berries with floral notes and hints of fynbos (a South African plant found in mountainous areas and under sea spray, resistant to fire, similar to heather). It pairs well with biltong, a South African dried meat dish, or with grilled meats and meats cooked in rich sauces.

Pinotage from Maison Rickety Bridge

This Pinotage, a grape variety created in South Africa in 1925, is a perfect companion for cozy evenings by the fireplace with hot chocolate! Be aware that Pinotage wines vary considerably in quality from one producer to another, and from one region to another. This particular wine develops aromas of red and especially black fruits, including blueberry, with hints of plum. It has a light oak influence and leaves you with a lovely finish of dark chocolate. Its tannins are well-integrated with a subtle smoky note! Enjoy it with Belgian or Swiss chocolate (and preferably dark!).

...and the white side...

Mulderbosch, Steen op Hout

Vineyards in the Stellenbosch district, inland Cape hinterland next to the French Quarter of Franschhoek.

My rating: 15/20 (Appearance 4/4, Bouquet & Aromas: 4/6; Taste: 4/6; Overall Impression 3/4)

A nose of tropical fruit and pear, ideal for starting an aperitif after a beautiful sunny day with a few appetizers. I don't recommend it during a meal, as the tropical fruit aromas can overpower your enjoyment of the food. On the palate, you'll find a very floral character with hints of vanilla, smoke, and spice.