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kanonkop Kadette 2017 Winemaker Abrie Beeslaar Certifications Biodiversity & Wine Initiative (BWI) Varietal Blend 37% Pinotage, 36% Cabernet Sauvignon, Member, Integrated Production of 25% Merlot, 2% Cabernet Franc Wines (IPW) Certified Other Location South Africa Vegan friendly Appellation Stellenbosch Alcohol Content 14.29% TA 5.5 g/l pH 3.55 RS 3.1 g/l VINEYARDS: TASTING NOTES: Kanonkop is situated on the lower slopes of the Simonsberg Mountain in This tasty Cape blend from South Stellenbosch. The vineyards range between 197 and 395 feet above sea level. Africa’s premier Pinotage producer The majority of the vineyards are situated on southwest-facing slopes, considered the most favorable aspect for vines in the Cape. The soils are predominantly red boasts aromas and flavors of juicy decomposed granite and Hutton, with a high clay content and excellent water black currant and dark berry fruit, retention capacity. The vines range from 5-30 years old. While the Bordeaux vanilla and tealeaf. It displays a varietals are trellised, Pinotage is maintained as dry farmed bush vines in order mouthwatering savory character, to achieve maximum sun exposure and optimal ripeness. with a fine structure and fresh acidity. VINTAGE: 2017 was an extremely dry vintage in the Cape. Although the daytime temperatures were warm throughout the growing season, evening temperatures were much cooler than normal, with none of the heat waves we typically experience. The drought conditions resulted in minimal disease pressure and reduced yields. The wines show great freshness and fruit concentration. VINIFICATION AND MATURATION: The grapes were hand harvested and hand sorted. They were then fermented in open-top concrete vats over a period of 3-5 days, with manual punch downs of the cap every two hours around the clock. The wine was run to 225 liter French oak barrels (second and third fill) for malolactic fermentation. It was aged in barrel for 12-14 months and was bottled without fining or filtration. CAPECLASSICS.COM.

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BRAAI Pinotage 2018 Winemaker Clayton Christians Certifications Integrated Production of Wines Varietal Blend 100% Pinotage (IPW) Certified Location South Africa Appellation Western Cape Alcohol Content 13% TA 5.4 g/l pH 3.55 RS 1.5 g/l VINEYARDS: TASTING NOTES: The Pinotage vines are set in soils that comprise decomposed granite which is The earliest archaeological evidence situated approximately 656 feet above sea level on the coastal region of the Western of barbecue (Braai) is found in South Cape. The grapes benefit from the cool winds blowing in from the ocean side. There is a combination of young and old vines. Whereas the younger vines are known to Africa. On September 24th of each deliver grapes that carry over ripe dark fruit characteristics, the older vines provide year the country celebrates Heritage grapes that offer dark fruit and spicy aromas. Day, which in 2007 was renamed VINTAGE: Braai4Heritage as a testament to its The 2018 vintage was dry and warm with sufficient rainfall throughout the winter cultural importance in South Africa. season. The harvest was 30% less than usual, with small compact clusters which The essence of braai is captured in this produced wines of intense concentration both in flavor and aroma. The rest of the growing season and harvest were notably cooler than normal. Vineyards were healthy Pinotage, South Africa’s only native with limited incidences of pests, diseases or rot thanks to the dry weather. grape that is a hybrid between Pinot VINIFICATION AND MATURATION: Noir and Cinsault, a perfect pairing The grapes were harvested by hand in the cool early morning hours.
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27 CFR Ch. I (4–1–17 Edition)
§ 4.92 27 CFR Ch. I (4–1–17 Edition) Peloursin Suwannee Petit Bouschet Sylvaner Petit Manseng Symphony Petit Verdot Syrah (Shiraz) Petite Sirah (Durif) Swenson Red Peverella Tannat Picpoul (Piquepoul blanc) Tarheel Pinotage Taylor Pinot blanc Tempranillo (Valdepen˜ as) Pinot Grigio (Pinot gris) Teroldego Pinot gris (Pinot Grigio) Thomas Pinot Meunier (Meunier) Thompson Seedless (Sultanina) Pinot noir Tinta Madeira Piquepoul blanc (Picpoul) Tinto ca˜ o Prairie Star Tocai Friulano Precoce de Malingre Topsail Pride Touriga Primitivo Traminer Princess Traminette Rayon d’Or Trebbiano (Ugni blanc) Ravat 34 Trousseau Ravat 51 (Vignoles) Trousseau gris Ravat noir Ugni blanc (Trebbiano) Redgate Valdepen˜ as (Tempranillo) Refosco (Mondeuse) Valdiguie´ Regale Valerien Reliance Valiant Riesling (White Riesling) Valvin Muscat Rkatsiteli (Rkatziteli) Van Buren Rkatziteli (Rkatsiteli) Veeblanc Roanoke Veltliner Rondinella Ventura Rosette Verdelet Roucaneuf Verdelho Rougeon Vergennes Roussanne Vermentino Royalty Vidal blanc Rubired Vignoles (Ravat 51) Ruby Cabernet Villard blanc St. Croix Villard noir St. Laurent Vincent St. Pepin Viognier St. Vincent Vivant Sabrevois Welsch Rizling Sagrantino Watergate Saint Macaire Welder Salem White Riesling (Riesling) Salvador Wine King Sangiovese Yuga Sauvignon blanc (Fume´ blanc) Zinfandel Sauvignon gris Zinthiana Scarlet Zweigelt Scheurebe [T.D. ATF–370, 61 FR 539, Jan. 8, 1996, as Se´millon amended by T.D. ATF–417, 64 FR 49388, Sept. Sereksiya 13, 1999; T.D. ATF–433, 65 FR 78096, Dec. 14, Seyval (Seyval blanc) 2000; T.D. ATF–466, 66 FR 49280, Sept. 27, 2001; Seyval blanc (Seyval) T.D. ATF–475, 67 FR 11918, Mar. 18, 2002; T.D. Shiraz (Syrah) ATF–481, 67 FR 56481, Sept. 4, 2002; T.D.
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Answer Key Certified Specialist of Wine Workbook to Accompany the 2014 CSW Study Guide
Answer Key Certified Specialist of Wine Workbook To Accompany the 2014 CSW Study Guide Chapter 1: Wine Composition and Chemistry Exercise 1 (Chapter 1): Wine Components: Matching 1. Tartaric Acid 6. Glycerol 2. Water 7. Malic Acid 3. Legs 8. Lactic Acid 4. Citric Acid 9. Succinic Acid 5. Ethyl Alcohol 10. Acetic Acid Exercise 2 (Chapter 1): Wine Components: Fill in the Blank/Short Answer 1. Tartaric Acid, Malic Acid, and Citric Acid 2. Citric Acid 3. Tartaric Acid 4. Malolactic Fermentation 5. TA (Total Acidity) 6. The combined chemical strength of all acids present. 7. 2.9 (considering the normal range of wine pH ranges from 2.9 – 3.9) 8. 3.9 (considering the normal range of wine pH ranges from 2.9 – 3.9) 9. Glucose and Fructose 10. Dry Exercise 3 (Chapter 1): Phenolic Compounds and Other Components: Matching 1. Flavonols 7. Tannins 2. Vanillin 8. Esters 3. Resveratrol 9. Sediment 4. Ethyl Acetate 10. Sulfur 5. Acetaldehyde 11. Aldehydes 6. Anthocyanins 12. Carbon Dioxide Exercise 4 (Chapter 1): Phenolic Compounds and Other Components: True or False 1. False 7. True 2. True 8. False 3. True 9. False 4. True 10. True 5. False 11. False 6. True 12. False Exercise 5: Checkpoint Quiz – Chapter 1 1. C 6. C 2. B 7. B 3. D 8. A 4. C 9. D 5. A 10. C Chapter 2: Wine Faults Exercise 1 (Chapter 2): Wine Faults: Matching 1. Bacteria 6. Bacteria 2. Yeast 7. Bacteria 3. Oxidation 8. Oxidation 4. Sulfur Compounds 9. Yeast 5.
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Viticultural Performance of Red and White Wine Grape Cultivars in Southwestern Idaho
environmental conditions, a climate Viticultural Performance of Red and White Wine classiﬁcation system based on heat Grape Cultivars in Southwestern Idaho unit accumulation was developed to compare and describe production regions (Winkler et al., 1974). Culti- Krista C. Shellie1 var site evaluation also played an important role in Washington state wine industry growth where cultivar ADDITIONAL INDEX WORDS. grapevine, phenology, heat accumulation, germplasm, Vitis vinifera trials were initiated in 1937 and con- tinued into the late 1980s (Ahmedul- SUMMARY. A collection of 23 red and six white wine grape (Vitis vinifera) cultivars lah, 1985; Clore et al., 1976; Nagel were evaluated for viticultural performance in Parma, ID. Vine yield, fruit compo- and Spayd, 1990; Powers et al., sition, and vegetative growth were measured over four growing seasons, and data 1992). were used to compare relative cultivar performance based on yield to pruning ratio The uniqueness of Idaho’s viti- and fruit maturity. Relative differences among cultivars in budbreak day of year [96 (6 Apr.) to 122 (2 May)] and days from budbreak to harvest (143 to 179 days) cultural climate and youth of its in- varied from year to year. The earliest and latest maturing cultivars in 3 of 4 years dustry warrant evaluation of cultivar were ‘Blauer Portugieser’ (143 days), ‘Nebbiolo’ (177 days), ‘Barbera’ (179 days), suitability for commercial production ‘Orange Muscat’ (144 days), ‘Flora’ (149 days), ‘Muscat of Alexandria’ (166 days), (fruit quality and quantity sufﬁcient and ‘Viognier’ (168 days). Cultivars differed in yield (2.4 to 7.0 tons/acre), to be competitive). Idaho’s principal vegetative vigor (4.6 to 20.4 yield/pruning weight), and harvest soluble solids wine grape-growing district is located concentration (21.1 to 26.5), but differences in harvest pH (3.0 to 4.1) and in the western half of the Snake River titratable acidity (2.48 to 13.03 gÁL–1) varied from year to year.
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African Wine Wine & Beer Inventory FRAM Pinotage 34.99 Last Updated
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Highland Springs Region of Lake County
Evaluation of 10 Wine Grape Cultivars in the Highland Springs Region of Lake County Glenn McGourty, Steve Tylicki, Rachel Elkins UCCE Mendocino and Lake Counties Prepared for the Lake County Winegrape Commission Summary Ten winegrape cultivars were selected for evaluation and planted in a commercial vineyard in the Highland Springs region of Big Valley, Lake County, planted on Clear Lake Clay soil. The growing season at Highland Springs begins with bud break normally in early April and harvest occurs in October through November. Cultivars evaluated included Pinotage, Barbera, Dolcetto, Sangiovese, Grenache, Syrah, Cabernet sauvignon, Cortese, Cinsault, Nebbiolo, and Mourvedre. Mourvedre proved not to be reliably winter hardy, and most vines died. Cortese was incorrectly identified by UC Foundation Plant Material Services, and is in reality the Austrian cultivar Lemberger or Blaufrankisch. Throughout the course of the trial, achieving at least 23.5% brix sugar content was difficult for most of the cultivars tested. Only Pinotage reached full maturity in more than one of the three years that data was collected. Based on our experiences, all other cultivars are not suited to the site unless viticultural practices to enhance ripening are further investigated and adapted. Introduction Lake County is a fast growing sub-appelation of the prestigious North Coast American Viticultural Area. The region is high elevation, with most vineyards above 1300 feet; and the climate continental in nature, with cool, wet winters and short (for California) warm summers. The Highland Springs area is located in the south and west part of Big Valley, and the soils that this vineyard is planted on are representative of many sites in Lake County that are often planted to pears.
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Maret Du Toit
Maret du Toit INSTITUTE FOR WINE BIOTECHNOLOGY, Department of Viticulture and Oenology, Stellenbosch University Winemakers perspective on MLF and aroma • Do you do MLF for aroma contribution? • What aromas are important for you from MLF, which cultivars or styles? • What descriptors do you associate with MLF? • What factors do you experience influence MLF and aroma? Which wines undergoes MLF? • Most red wines – SA: Pinotage is easy – Merlot and Pinot noir more difficult • Some white wines – SA: Chardonnay – Other countries: wines were the acids needs to be reduced • Base wine for sparkling wines Mechanisms to alter wine aroma Metabolism of grape constituents − Sugars − Amino acids − Citric acid Modification of grape- or yeast-derived secondary metabolites − Glucose bound precursors Adsorbing of flavour compounds to bacterial cell walls General impact on wine sensory attributes • Aroma – Improved fruitiness – Butteriness – Reduced vegetative character • Taste – Less acidic – Creamier and fuller pallet – More complex • Mouthfeel – Better structure – More balanced wine Descriptive aroma terms associated with MLF – Buttery – Lactic/yoghurt – Nutty Sequential Co-inoculation – Yeasty – Oaky – Vanilla – Fruity – Caramel/toffee Impact of wine yeast on MLF Longer lag phase Neutral towards MLF Yeast 1 Yeast 2 Mix Mix Yeast 3 Mix Stimulatory towards MLF Impact of wine yeast - Esters Merlot 2011 250 225 200 175 150 125 Concentration (mg/L) Concentration 100 75 50 Control yeast Mix O. oeni 2 O. oeni 1 Impact of O. oeni strains Pinotage 2008 Esters
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Rebounding South African Wine Industry Facing Rising Imports and Growing Stocks
Voluntary Report – Voluntary - Public Distribution Date: March 09,2020 Report Number: SF2020-0007 Report Name: Rebounding South African Wine Industry facing Rising Imports and Growing Stocks Country: South Africa - Republic of Post: Pretoria Report Category: Wine Prepared By: Wellington Sikuka Approved By: Kyle Bonsu Report Highlights: Post estimates that the wine grape production will increase marginally by one percent to 1.25 million Metric Tons (MT) in the calendar year 2020, due to the improved availability of irrigation water, favorable weather conditions, improved yields, and some regions that have recovered from the 2016 to 2018 drought conditions. This will result in a 0.1 percent increase in wine production to 947 million liters in 2020. While the South African wine industry is showing signs of rebounding, it is faced with growing imports from low value wine suppliers and rising stocks. Imports from the United States are minimal at 32,172 liters in 2020, due to a high import tariff of 25 percent and abundant wine supply in South Africa. However, there may be potential for growth in U.S. premium wine exports to South Africa, targeting restaurants, hotels, wine clubs and private premium wine consumers. THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICY Sources: South African Liquor Brand Owners Association (SALBA) - https://salba.co.za/ South Africa Wine Information System (SAWIS) - http://www.sawis.co.za/ VINPRO - http://vinpro.co.za/ Wines of South Africa (WOSA) - https://www.wosa.co.za/home/ Exchange Rate – 1US$ = 15.5 Rands MT – Metric Tons MY – Marketing Year (January to December) Background The Western Cape and Northern Cape Provinces are the main wine production areas in South Africa.
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Stolpman Vineyards, 2015, Central Coast, CA 16. Pinotage
Taste Glass Bottle 1.5 oz 6 oz Price 15. Carbonic Sangiovese – Stolpman Vineyards, 2015, Central Coast, CA 4.00 16.00 44.00 An approachable, delicious, and fresh version of Sangiovese made by skipping the step of crushing the grapes, the whole berries remain largely intact through fermentation and very little tannin is extracted from the skins. The absence of oxygen through fermentation provides additional freshness, and the wine exudes a crisp, firm dark cherry flavor. An old world grape with a new world twist, this wine is meant to be enjoyed cold for maximum effect! 780 cases produced 16. Pinotage – McNab Ridge,”The Napoli Vineyard”, 2013, Mendocino County, CA 3.25 13.00 36.00 The bouquet is very fruit forward with aromas of raspberry, spice and dried rose petals. Lush, ripe essence of jammy blackberry, plum and chocolate enhance the concentrated fruit flavors. Well balanced and structured, the 2013 Pinotage has a rich mid-palate that is followed by a lingering finish with just the right amount of soft tannins. 480 cases produced 17. Pinot Noir – Ramsay, 2014, North Coast, CA 3.00 12.00 35.00 100% Pinot, almost entirely from vineyards in cooler regions, Carneros, Russian River and Solano County along with some old favorites from Mendocino. It is rich, bright, fruity and has a depth of flavor that you normally only find in very expensive Pinot Noirs. 18. Red Blend – Monte Volpe, “Primo Rosso”, 2013, Mendocino County, CA 2.25 9.00 25.00 A blend of many old world varietals including, Zinfandel, Barbera, Carignane, Petite Sirah, Sangiovese, Syrah, Negroamaro and Nebbiolo.
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Specification – WSET Level 2 Award in Wines
WSET ® Level 2 Award in Wines n o i t a c ﬁ i c e p wsetglobal.com S Speciﬁcation WSET ® Level 2 Award in Wines A world of knowledge Wine & Spirit Education Trust 39–45 Bermondsey Street, London, SE1 3XF, United Kingdom [email protected] wsetglobal.com © Wine & Spirit Education Trust 2019 Issue 1, 2019 All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording or any information storage or retrieval system, without the prior permission in writing from the publishers. Design by Peter Dolton Editing by Rosalind Horton (Cambridge Editorial) Production services by Wayment Print & Publishing Solutions Ltd and Armstrong Ink Ltd 1 Contents Introduction 3 Introduction to the WSET Level 2 Award in Wines 4 Learning Outcomes 5 Recommended Tasting Samples 13 Examination Guidance 14 Sample Examination Questions 15 Examination Regulations 16 WSET Qualifications 19 WSET Awards 20 3 Introduction This Specification contains necessary information for both candidates and Approved Programme Providers (APPs) about the WSET Level 2 Award in Wines. The main part of the document is a detailed statement of the learning outcomes for the Level 2 Award in Wines. These outcomes should be used by APPs to prepare programmes of learning, and by candidates to plan their studies, because the examination is specifically set to test these outcomes. The Specification also provides a list of recommended tasting samples, guidance concerning the examination (including weight of the learning outcomes content), sample examination questions and the examination regulations. At the end of this document you will find information on the other WSET qualifications and WSET’s qualification division, WSET Awards.
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Chenin Blanc/Pinotage 2017 the Beyerskloof Chenin Blanc/Pinotage Is Widely Recognized As the “White Pinotage”
Chenin Blanc/Pinotage 2017 The Beyerskloof Chenin Blanc/Pinotage is widely recognized as the “white Pinotage”. Exciting and fruity, this wine showcases the versatility of Pinotage. When blended with Chenin Blanc the result is a unique tasting, refreshing white wine. Wine Name: Beyerskloof Chenin Blanc/Pinotage Varietal(s): 78% Chenin Blanc; 22% Pinotage Vintage: 2017 Origin: Coastal Vintage Notes: It is the second year running where we had a cool dry winter which meant not enough rain. We had less than 40% of our normal rainfall leading up to the harvest and the year before that we had 50% less. So at the moment we have big drought issues. At least on the positive side there was less wind for us in Nov/Des. Also less diseases/pests and growth viger in the vineyards due the dry weather. The climate factor that played probably the biggest role in making 2017 a great vintage was the cool nights during January/Feb/march. Harvest started on 23 January with Pinotage as usual and was 2 days earlier than last year which means it was our earliest start yet on Beyerskloof. This continued until 8 March where we finished with Cabernet Sauvignon. In general the grapes were healthy, berries was small and concentrated. On the total yield we were still 20% down on our long term average. Quality of the wines so far looks extremely good with rich dark colours and brilliant fruit on all the red cultivars. Also analytically the wines looks excellent. It a little early but I think this will be another vintage like 2009 or 2015 or maybe even better! Winemaking: The Pinotage grapes were picked at an early stage to ensure an abundance of sweet red berries aromas.
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Wines by the Glass Sparkling Wine White Wine Red Wine
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