South Africa
General
First serious vine plantings in the New World by Jan Van Riebeek in 1650's. The first wine made from Cape grapes was in 1659. 200 French Protestant Huguenots refugees brought wine making expertise to the Cape. After phylloxera – massive re-plantings of high yielding vines such as Cinsault. By early 1900's – gallons of excess wine led to formation of what eventually became a stifling regime that governed the industry……

KWV
Ko-operatiewe Wijnbouwers Verniging, Cape Wine Growers Co-operative. Limits production – set minimum prices, encouraged brandy and fortified wine production. It has since been split into two divisions: A regulatory arm and a trading division

Industry Facts
South Africa ranks 16^th in the world in terms of area under vine with 105,566 hectares (2000). 7^th in terms of wine produced. Wine consumption: 9 litres per capita. 32% to 68% - red to white varieties. More than 80% of the new planting in 2000 were red; More than 20% is Chenin Blanc.

Climate    
Mild Mediterranean, Benguela current from Antarctica makes area cooler. Very few problems from frost, hail or excess rain. Not many diseases.

Soils
Varied soils: Granite, Shale, Cape sandstone. Chemical adjustments common for many areas due to high acidity.

Viticulture
Coastal areas have sufficient rainfall. Irrigation common in more inland areas. Most areas are set up for irrigation but not necessarily used. Various trellising systems replacing bush vines. Phylloxera is present so all vines are grafted. Harvest generally takes place from mid-January to mid-April. Virtually all vines planted within miles of Cape Town.

Wine Laws
The Wine of Origin system – WO. Started in 1973 – ensures that quality wines bear a certification seal which is awarded after tasting by independent panel. 75% - varietal content (85% for EU) and 75% - vintage content. Starting in 1995 estates were allowed to purchase wines from other regions.

Wine Label Terminology
Cape Dated Tawny Port - Wine of a single year that is tawny. Most carry the word "matured in wood" and "tawny port".

Cape Late-Bottled Vintage Port - Ruby edging to tawny. Must state "Late-bottled vintage" or "LBV." Matured 3-6 years with at least 2 in wood.

Cape Ruby Port - Average ages of components less than six months. Average age min 1 year. Aged into wood up to 3 years.

Cape Tawny Port - Blend of wine that has been wood matured. No blending of red and white wines.

Cape Vintage Port - A dark style of from one vintage aged in wood. Words "vintage port" and date may appear on label.

Cape Vintage Reserve Port - Same as above except form an exceptional vintage.