About South African Wines
‘The most beautiful vineyard locations in the world, glorious stunning backdrops and breath taking sunsets, all this and the crafting of great wines’ - only historical isolation has stood in the way the of the much deserved success of the wines of South Africa.’
South Africa has undergone a seismic change in terms of its wine industry, emerging from international isolation through the years of apartheid. Before the 1990s, a giant wine cooperative called KWV dominated the industry and could determine production volume and prices. It was also a supporter of apartheid. Many grapes were grown in bulk and destined for brandy production, those that made wine were generally poor quality. It is now a key country for both better bulk wines and premium wine production. Nowadays, most of it's wines are exported due to the difficult relationship the domestic market has with and drinking for pleasure rather than reliance. Whilst it is considered a New World country, its wine history dates back to the 17th century and the Dutch East India Company, who planted grapes near Table Mountain.
In terms of style, South African wines often fit somewhere between New and Old World styles, with, for example, some Sauvignons veering towards the classic French Loire style and other matching the tropical levels of Marlborough. It's a similar story on the many reds made here too.
South Africa has been playing catch up with its other New World counterparts for years now, and has established itself as a key player on the international market, making similar volumes to countries like Australia and Chile and exporting to over 130 countries. The top export markets are the UK, USA and Germany.
South Africa’s average price point has increased in recent years, but still remans inexpensive. The weaker Rand helps cause this, on top of low pay, which gives prices an advantage over some of the country’s wine competitors in export markets.
South Africa's Recent Wine History
When the floodgates were opened, back in 1994 with the emergence of democracy, and repeals of trade sanctions and increase in foreign investment, exports opened up on the suddenly free market. KWV was re-organised into a private business and its powers reduced. Previously it fixed prices, approved purchases between winemakers and merchants, set planting/production quotas and controlled new vine plantings and imports. This regulation stifled the industry's free market outlook of today and with it's removal, the focus could shift to quality. The wines were new, and importantly, great value… and still are. Labour and land remain cheap in South Africa, and lots of inexpensive Chenin and Pinotage initially kicked the SA wine market off.
Over time, the reputation and quality of bulk South African wine has grown, with the focus on quality development both in its vineyards and in the winery coming to fruition. Producers, co-operatives and estate owners have built an exciting new industry, across many sub-regions of the Cape. With investment and a willingness to learn, they have embraced new techniques, replanted and have brought a whole range of new grape varieties to the international market. The pace of progress has been impressive - this is a nation, which takes pride in its heritage, but approaches its industry in a very forward thinking way. Over 40% of the vineyards have been replanted in the last 15 years, with a focus on red varieties, although new white varieties have been planted across the cooler regions.
There are now approximately 4000 vineyard owners, across the Cape, covering about 100,000 ha of land. Back in 1994 over 80% of wine production was white, predominantly from the ‘Steen’ grape, better known as Chenin blanc; fast forward to 2021, and that ratio has reduced with red wine now accounting for nearly half. Exports have also increased massively from 100 million litres in 1996 to over 390 million in 2021.
Over the years, more and more sub regions have come to the fore, with different soils, and climatic variations, which provide a unique quality to the wines grown in each area. South Africa has come into its own as a wine nation with distinctive regions much like the French or Spanish, developing regional variations and styles of wine, based on best grapes and winegrowing practices for each particular microclimate and soil types.
In keeping with modern initiatives, biodiversity and sustainable winemaking are two of the key pillars of the South African wine industry. Most of the vineyards are located in one of the richest areas for flora and fauna in the world, known as the Cape Floral Kingdom, with over 10,000 different species of plants, 70% of them unique to the region. The majority of South African producers are now committed to a programme of sustainable wineproduction and winemaking, conserving the land and protecting the environment.
South African Wine Regions
All the wine growing regions of South Africa are in the southern tip of the country, spreading across about 250 miles, east and north of Cape Town, staying relatively close to the coast. The most coastal, and maritime-influenced regions lay claim to some of the best Sauvignon blanc and Pinot Noir wines, whilst Stellenbosch is known for some of the best reds in the country; further inland, the warmer, mountain enclosed areas of Robertson and Worcester are producing some great Chardonnay, Chenin and Viognier, as well as rich, sumptuous reds, whilst inland Swartland is showing some great Shiraz and Rhone style wines.
South African wine regions are sub-divided into 4 groups, drilling further and futher down. You have the initial large geographical unit which includes the Western Cape, accounting for nearly all of South Africa's wine by volume. Then comes the region named after major features such as the Coastal Region. Next is the district such as Stellenbosch and finally the ward which is a defined area within a district such as Simonsberg-Stellenbosch.
South African Wine Regions:
Western Cape
Coastal Region
Breede River Valley
Olifants River
Cape South Coast
Find their location on the map below
View Wine Regions in a larger map
What Wine Grapes Are Grown In South Africa?
Chenin blanc dominated wine production until 15 years ago, with South Africa’s unique and indigenous red grape Pinotage (a cross between Pinot Noir and Cinsault), the mainstay of the reds, which only accounted for around 15% of production.
Today, most of the international varieties are present, and are grown in specific areas, which are best for their individual styles.
Below is our guide as well as some food and wine matching tips so you can get the most of these beautiful wines;
South African Chenin Blanc
The most widely planted grape variety in South Africa, it was traditionally used, as an inexpensive blending wine, but is now producing some absolutely top quality wines, throughout the region. Known as the ‘king of Chenin’, wine producer, and personality Ken Forrester is probably the best ambassador for top quality Chenin production.
The Chenin grape is still very underrated, but is starting to make inroads, with its fruity, appealing charm. It adds ripeness and richness to a blend, but on its own, delivers delightfully fruity wines, ranging from bone dry, through to richer styles. With great ageing potential, and high acidity, it is a very versatile grape, and in South Africa, produces wines of depth, and ripe fruitiness, with aromas and flavours of quince, apricots and baked apples.
What does it go with?
Due to its inherently fruity style, this is a great white to go with slightly spiced dishes, but also a classic with any meat with a fruity sauce, such as roast pork and apple, or duck .
South African Chardonnay
Traditionally Chardonnay was made in a full- on, oaky style, but with the current trend, for fresher, fruitier, less heavy styles of this wine, South Africa is producing some great examples, focussing on the creamy, peach and baked apple aromas and flavours, rather than the heavy, toasty oak character. Danie de Wet, of DeWetshof estate, is one of the leading producers of this new style of wine.
Typically, Chardonnay produced in the cooler regions will be lighter, fresher, and with a more citrussy, mineral tang, whilst the warmer regions will produce fuller, bigger, toasty, ripe styles.
What does it go with?
Chardonnay is a very versatile wine, with a soft, rounded, creamy style. It’s best suited to rich fish dishes, such as salmon, creamy fish pie, a dead cert with buttery roast chicken, pork in a creamy sauce and also perfect with brie and other soft cheeses.
South African Sauvignon Blanc
The current darling of the South African wine scene, and likely to stay! Sauvignon blanc in South Africa, has had a meteoric rise to fame in recent years, with numerous producers planting and harvesting in the cooler regions, especially Elgin, Darling, and oddly, Robertson ( which is not a cooler region). Fresher, sappier, and more zesty than other New World Sauvignon blancs, the wines generally have a citrus, and herbaceous style, rather than the more typical tropical fruits. Lively, tangy and edgy.
What does it go with?
Look no further than freshly prepared seafood, simply pan-fried fish, and zingy green salads. It’s a natural match with asparagus, and also a perfect match to thai and Chinese dishes, where it’s aromatic, lime-fresh flavours perfectly balance the spiciness of the oriental flavours. Will also work with mild Indian curries, and is a delightful match with goats cheese salad.
South African Viognier
Grown in the slightly warmer regions of South Africa’s wine areas, this is often used , in small quantities to produce Rhone style reds ( where traditionally 10% of Viognier is added to the red blend), but increasingly is establishing itself as a top quality single varietal.
Originally from the Rhone valley, this grape is all about aromatic, spicy, juicy, apricot and peach fruit – like a waft from an overflowing fruit bowl on a summer’s day! It’s naturally lower in acidity than many white grapes, so it needs to be harvested and made carefully to maintain the freshness and balance. At its best, it is succulent, fleshy, and full bodied as a white, packed with luscious Mediterranean fruits, with a squeeze of citrus to keep it fresh.
What does it go with?
An intensely aromatic and fruity wine, this will pair very well with any fruit- infused dish, such as duck or pork, but works especially well with north African tagines and fruity couscous dishes. It’s great with sweet and sour Chinese dishes, and also full flavoured, but soft rind cheeses.
South Afircan Shiraz
From the Syrah grape, originating in the Rhone Valley in France, Shiraz has taken the New World by storm. Most famous for the production of some of Australia’s top red wines, Shiraz is also creating a storm in South Africa, where the climate suits the production of this hearty, full flavoured style of red wine.
Grown and produced in Stellenbosch, Paarl, Swartland and other internal wine areas, the wines are rich, packed with spicy black fruit flavours, a hint of mixed spice and an edge of mocha. Wines vary from the simple to the intense, complex and iconic. Mark Kent’s wines at Boekenhootskloof are testimony to this. South Africa is a perfect location for Shiraz.
What does it go with?
Look no further than seared steak, barbecues and hefty stews! These warming, rich, moreish wines need rich, flavoursome dishes to accompany them. the richness of the wine will also go perfectly with spiced roast lamb, and matches very well with Indian red meat dishes. Also great with a slab of good cheddar.
South African Cabernet Sauvignon
The second most planted grape variety after Chenin blanc, but South Africa has struggled with this grape variety, due to the level of disease in the vineyards and on the vines, which resulted in very ‘green’, almost ‘tomato stalk’ and vegetal aromas and flavours. There are still many of these around, but due to the intense culling of diseased vines and replanting, there are now some top quality cabernets coming out of South Africa. Less fleshy, and more herbaceous than many New World countries, South African Cabernet tends to have a medium bodied structure with a raw blackcurrant and leafy quality, but tempered with a ripe, minty edge, and a pure black fruit intensity. Frequently blended with Cabernet Franc and merlot for the classic Bordeaux style blend.
What does it go with?
Cabernet Sauvignon is a natural match with roast lamb, roast beef, and steak! Due to the naturally higher tannin levels, this is less good with oriental dishes, but works beautifully with a classic slab of cheddar or rich lamb and beef stews. Also great with venison.
South African Merlot
One of the classic grape varieties in traditional Bordeaux blends, the Merlot grape is extremely well suited to South Africa, with its ripe, fleshy, early ripening style. It’s still often used as a key part of a blend, often used to soften the more austere Cabernet Sauvignon, but is increasingly coming into its own as a single varietal, making top quality wines, particularly in the warmer regions of Stellenbosch and Paarl. Ripe, plummy, with a chocolatey edge, and a rich, velvety style.
What does it go with?
Merlot is naturally lower in tannins and acidity than many other red wines, so it will work better with spicy food, but less well with savoury roasts. It’s normally a great crowd pleaser and spot on with meaty pasta, everyday dishes such as shepherds pie, and sausage and mash. Because of its low tannins, it’s also a good red to cope with spicy Indian food, and a perfect match to Mexican fajitas.
South African Pinotage
The best known and native grape of South Africa, and unique to the country; it’s a cross between the elegant Burgundian Pinot Noir and a more workhorse of a grape, Cinsault ( or Hermitage). Pinotage is definitely a ‘marmite’ kind of grape; it is loved and hated by wine drinkers, in equal measure! At its worst, it has a vegetal, almost rubbery quality; but at its best, it produces some rich, ripe, spiced plum, and violet scented wines, with full- on mocha and black fruit flavours. Produced in Stellenbosch, Paarl, and the more internal wine regions, newer plantings and healthier vines are helping the quality image, although Pinotage production is still in decline.
What does it go with?
These are big, bold, gutsy wines, best served with stews, casseroles, and barbecues. Spare ribs, and lamb shanks would also be good matches.
South African Pinot Noir
The temperamental red grape of Burgundy, which needs a cool climate and a gentle hand, this grape is a relatively recent addition to the South African quality wine repertoire, but is growing in reputation and quality levels. With its low tannins, and lighter, delicate style, it needs a cooler climate, closer to its native Burgundy. The southernmost wine regions of Elgin and Walker Bay provide the perfect environment for the production of top Pinot Noirs, with Hamilton Russell, as the leading exponent of this style.
Elegant and perfumed, these wines have a softness, yet a rich silkiness of fruit – gentle tannins, and rich, raspberry fruit flavours.
What does it go with?
Pinot Noir is a dream with most game – duck, pheasant, venison etc. it’s naturally sweet ripeness and low tannins make a great match with the naturally sweet fleshy flavours of duck or game. Superb with aged, soft cheeses, it’s also one of the best wines to pair with Asian red meat dishes, as the gently sweet fruit and low tannins will not clash with the hit of spices.