South Africa:
The Country and its Wine

Contents

South Africa sometimes feels like the odd country out. When you think of wine, you probably don’t think of Africa.

South Africa was introduced to winemaking through colonization and has had a rocky history with rulers and race relations ever since. However, in the modern era, South African wines are not to be missed. South Africa is right on the edge of Old World vs. New World and produces some of my favorite wines ever.

The Stellenbosch region features ancient decomposed granite soil, which is so good for Cabernet Sauvignons and Syrahs. The Cape’s shale, sandstone, and clay mix contributes to structured and complex whites, while coastal sands and alluvial soils promote crisper, lighter whites. The country’s old, nutrient-poor soils put stress on vines, which actually enhances wine quality.

You’ve got to get more into South African wines!

🌐 South African Wine Regions

🗺️ Major Regions

Stellenbosch is the heart of South African wine (“the Napa of South Africa”), known for exceptional red wines like Cabernet Sauvignon, Pinotage, and Shiraz. It’s also home to Stellenbosch University, which has a world-renowned viticulture program. Stellenbosch is home to nearly a fifth of all vines in South Africa.
Constantia is South Africa’s oldest wine region, famous for its historical sweet wine, Vin de Constance, and modern Sauvignon Blanc. Its cool climate and granite soils produce elegant wines.
Paarl was once the epicenter of South Africa’s wine industry and is now recognized for its diverse styles, from rich reds to fortified wines.
Walker Bay is the cool-climate epicenter of South Africa, excelling with Chardonnay and Pinot Noir in coastal areas like Hermanus and Hemel-en-Aarde.
Franschhoek is famous for its historic connection to French settlers and its modern focus on premium Chardonnay, Semillon, and Cabernet Sauvignon.

🗺️ Prominent Regions

Swartland has risen to fame for its innovative, terroir-driven wines made with Rhône varieties like Syrah and Grenache. It’s a favorite for dry-farmed and organic practices.
Robertson in the Breede River Valley is the go-to for elegant Chardonnay and robust Shiraz, thanks to its limestone-rich soils. It’s known as “the valley of vines and roses”–how romantic!
Durbanville is just outside Cape Town and benefits from coastal breezes, producing standout Sauvignon Blanc and refined Merlot.
Overberg, particularly Elgin, is a newer cool-climate region excelling with aromatic whites and Pinot Noir.

🗺️ Lesser-Known Regions

Worcester produces more wine than any other South African region, largely focusing on fortified and bulk wines, but is starting to gain attention for Sauvignon Blanc and Chenin Blanc.
Klein Karoo specializes in fortified wines like Muscadel and port-style offerings, thriving in its semi-desert climate.
Olifants River is known for bulk production but also grows quality Chenin Blanc and Colombard.
Cederberg features some of the highest vineyards in South Africa, crafting distinctive, high-altitude Sauvignon Blanc and Shiraz.

🗺️ Minor Regions

Orange River in the Northern Cape focuses on large-scale bulk production and is one of the hottest wine-producing areas in South Africa.
KwaZulu-Natal is a fledgling region with cool vineyards producing Pinot Noir, Chardonnay, and Sauvignon Blanc.
Eastern Cape, led by Harrison Hope Wine Estate, grows Merlot and Shiraz in challenging conditions.

🍾 Common Grapes in South Africa

🍇 Major International Grapes

Cabernet Sauvignon: The most widely planted red grape in South Africa, known for bold, structured wines with dark fruit and herbal notes.
Chenin Blanc: South Africa’s signature white grape, called “Steen” locally, producing everything from crisp, dry wines to lush, old-vine treasures.
Shiraz (Syrah): Known for its versatility, producing spicy, full-bodied wines with dark fruit flavors.
Sauvignon Blanc: A popular white varietal, delivering fresh, tropical, and herbaceous wines, particularly from coastal regions.
Chardonnay: A key player in both still and sparkling wines, thriving in cool-climate areas like Elgin and Walker Bay.
Merlot: Often blended with Cabernet Sauvignon, creating Bordeaux-style wines, but also produced as soft, fruit-forward single varietals.
Pinot Noir: Thrives in cooler areas like Walker Bay and Elgin, producing refined, Burgundian-style wines.

🍇 Native & Unique South African Grapes

Pinotage: A uniquely South African cross of Pinot Noir and Cinsaut, known for bold, earthy, and smoky flavors. It’s used in both varietal wines and Cape Blends.
Hanepoot (Muscat of Alexandria): Traditionally used for sweet and fortified wines with aromatic, floral qualities.

🍇 Lesser-Known Grapes

Colombard: Commonly used for brandy and bulk wine, though it can also make crisp, simple table wines.
Cinsaut: Historically important as a blending grape and one parent of Pinotage, known for soft, fruity wines.
Ruby Cabernet: A drought-tolerant hybrid used in warmer regions for simple, fruity wines.
Nouvelle: A white grape variety producing lighter style white wines with green apple flavors.
Chenel: A twin of Nouvelle.
Roobernet: A red grape cross between Cabernet Sauvignon and Alicante Bouschet.
Bukettraube: A white grape of German origin.
Cape Riesling (Crouchen Blanc): Not a true Riesling, but adapted to South African conditions, producing fresh and aromatic wines.

🍇 Fortified & Sweet Wine Grapes

Tinta Barroca: A Portuguese grape often used in fortified Cape Port wines.
Palomino: Grown for sherry-style wines and blending.
Muscadel (Muscat): Widely used in luscious dessert wines and fortified styles.

📅 South African Wine Vintage Reports

I’m compiling these shortly–thanks for your patience!

📖 History of Wine in South Africa

South Africa’s wine history begins in 1655, when the Dutch East India Company planted the first grapevines near Cape Town to provide wine for sailors combating scurvy. These early efforts produced poor results, and it wasn’t until 1659 until Jan van Riebeeck recorded the first successful harvest.

Jan’s successor, Simon van der Stel, founded Constantia Wine Estate in 1685, which gained fame for sweet wines.

In the 18th and early 19th centuries, South African wines flourished under British colonial rule, especially in the UK market. However, as Britain strengthened its trade relations with France during this period, South African wine exports declined. The phylloxera epidemic in the late 19th century, brought on by accidentally-imported American pests, only made matters worse.

In the early 20th century, South Africa had an oversupply problem. In 1918, the government established the KWV cooperative, which stabilized prices and set quotas. Unfortunately, this led to an emphasis on bulk production over quality, and South Africa became known for fortified wines and brandy rather than good classic wine.

During the era of apartheid (1948-1994), South Africa became the subject of international sanctions, which isolated their wine from global markets. Despite this, the period saw a rise of independent producers refining their methods to refocus on quality grapes. When apartheid officially ended, the industry was ready to take off.

International consultants and more access to winemaking education helped boost the prestige of South African wineries. The Wine of Origin system, introduced in 1973, helped provide structure to the industry. The South African indigenous grape Pinotage started to gain some prominence.

Today, South African’s wine industry continues to grow. There is a much greater emphasis on sustainability, quality, equity, and diversity. Increasing attention is being paid to black winemakers to rectify historic injustices. Regions like Stellenbosch, Constantia, and Walker Bay are becoming known on a global stage.