South African Wine Educational Course

Module 3 – Red Wine Styles

1. Cape red blends
2. ‘Chocolate/coffee’ wines
3. Bordeaux red blends
4. Mediterranean red blends
5. Dry reds
6. Fortified wines
 3.1 - Cape red blends

• No official legislation on contents of a ‘Cape Blend’.

• Generally accepted that it should contain Pinotage.
• Pinotage Association’s competition rules for a Cape red blend
state minimum 30%, maximum 70% Pinotage.
 3.2 - Cape red blends

• Aim is to create a wine with genuine ‘South African

character’.
• Wines tend to be premium quality.
• Significant international success has raised the profile of
Pinotage.
 3.3 - ‘Chocolate/coffee’ wines

• 2001 – first made by Bertus Fourie while winemaker at Diemersfontein Wines in

Wellington.
• A lack of space caused tanks of Pinotage to be fermented with toasted staves
giving distinctive coffee/chocolate flavours and aromas.
• The style proved popular with consumers and consequently overseas
supermarket buyers.
 3.4 - ‘Chocolate/coffee’ wines

• Many other versions subsequently made.

• Micro-oxygenation often used for better oak/fruit
integration.
• Other grape varieties also now vinified in similar fashion.
 3.5 - Bordeaux red blends

•• Anycombination
Any combination of of
twotwo or more
or more varieties
of the isvarieties
following classed isasclassed
a as a
‘Bordeaux
‘Bordeaux blend’:
blend’Cabernet
. Sauvignon, Merlot, Cabernet Franc, Malbec
and Petit Verdot.
• Many estates’ flagship wines are Bordeaux blends.
• Many estates’ flagship wines are Bordeaux blends.
• Best examples come from Stellenbosch.
•• Cabernet Franc plays a significant role in many Cape Bordeaux blends.
Cabernet Franc plays a significant role in many Cape Bordeaux
• blends. interest in Malbec and Petit Verdot.
Increasing
• Increasing interest in Malbec and Petit Verdot.
 3.6 - Mediterranean red blends

• Increased interest in Mediterranean grape varieties, particularly

from Southern Italy, Spain and Portugal.
• Main interest – Grenache Noir, Cinsaut (Cinsault), Carignan,
Mourvèdre, Tempranillo.
• Water conservation issues encouraging new plantings.
• No legislation means unusual blending partners, including
Pinotage.
 3.7 - Mediterranean red blends

• Premium blends often contain significant amounts of old vine

fruit.
• Some vineyards of Cinsaut (Cinsault), Grenache Noir and
Carignan are up to 100 years old.
• Prices range from entry level to premium.
• Increased interest in still wine production from vines originally
used for fortified wines.
 3.8 - Dry Reds

• General term for mainly entry level red wines.

• Best wines use older plantings of Cinsaut (Cinsault) or Grenache.
• Ruby Cabernet (US crossing of Cabernet Sauvignon and
Carignan) popular in hotter regions.
• Term used for some enduring blends and popular labels.
 3.9 - Red Muscadel

• Local term for Muscat Rouge à Petit Grains.

• Fortified dessert wines with great ageing potential.
• Decreasing in popularity.
 3.10 - Port-style wines

• 2012 – use of the word ‘port’ removed from South African fortified wines.
• Well-established tradition in South Africa.
• Traditional varieties (Touriga Nacional, Tinta Roriz, Tinta Barocca, Tinta Amarella, Souzão etc) are used.
• Shiraz and Pinotage can often be found in blends as well.
• Much of South Africa’s fortified wine production is centred in Calitzdorp.
 3.11 - Cape Ruby

• Wine must be fortified.

• Minimum of 50% of the wine must be aged in oak or tanks for at
least six months.
• None of the components must be aged for more than three
years.
• Wines should be young, full-bodied and fruity in style.
 3.12 - Cape Late Bottled Vintage (LBV)

• Wine must be fortified.

• Minimum of 85% of the grapes must come from the stated year.
• Wine must be aged for a minimum of three years, at least two of
which must be in oak.
 3.13 - Cape Vintage

• Wine must be fortified.

• It must be aged in oak or tank for a minimum of one year.
• It must be bottled in glass bottles and recognised as a year of
quality.
 3.14 - Cape Tawny

• Wine must be fortified.

• Only red-wine grapes permitted.
• At least 80% of the wine must be aged in oak.
• Colour and flavour must be consistent with the style.
• If the wine is vintage dated, 85% must come from that particular
vintage.