Terroir 2004 banner
IVES 9 IVES Conference Series 9 Geological history and landscape of the Coastal wine-growing region, South Africa

Geological history and landscape of the Coastal wine-growing region, South Africa

Abstract

The geology of the Western Cape testifies to the former existence of a late Precambrian supercontinent, its fragmentation, the closure of an ocean between the South African and South American continental precursors (Kalahari and Rio de la Plata cratons), the accumulation of marine sediments and limestones, and their compression during a collision between these cratons. This event took place during assembly of the southern supercontinent of Gondwana, over 500 million years ago. During the Cambrian the landscape of the western and southern parts of the Cape was eroded to form an alluvial plain with granite hills. From the Ordovician to the Carboniferous this plain intermittently subsided. The resultant Agulhas Sea, which at times extended from Vanrhynsdorp in the north to beyond Port Elizabeth in the east, and which was bordered by mountains to the west and north, received considerable volumes of sediment. These sediments were lifted and folded during the Permo-Triassic Cape Orogeny to form the mountains of the Cape Fold Belt, which are capped with erosion-resistant sandstones, whilst softer shales are locally preserved in downfolds.
After Gondwana rifted, a remnant of the Rio de la Plata craton remained attached to South Africa where it underlies the vineyards of the Coastal Region. Erosion was rapid under the warm, wet conditions which prevailed through much of the Cretaceous. By the end of the Cretaceous the main topographic features of the Coastal Region had already been roughed-out. Sculpting of the landscape into its modern form took place during the Tertiary and Quaternary, a time of sub-aerial erosion, pronounced changes in sea level and climatic variation, tending toward increasing aridity. The form of the modern landscape reflects the abilities of the rock structures and materials to resist protracted weathering and erosion.

DOI:

Publication date: January 12, 2022

Issue: Terroir 2004

Type: Article

Authors

J. Wooldridge

ARC Infruitec-Nietvoorbij, Private Bag X5026, 7599 Stellenbosch, South Africa

Contact the author

Keywords

Geology, landscape, South Africa, terroir, vineyard, Western Cape, wine

Tags

IVES Conference Series | Terroir 2004

Citation

Related articles…

Ripening potential of Touriga Nacional variety with different canopy management techniques and in different regions (Dão, Bairrada and Vinhos Verdes)

Foreseeing climatic changes, the abnormally hot and dry year of 2005 can be revealer of some varieties behavior in different climatic conditions.

Les justifications “terroirs” en terme de marketing: les conditions sont réunies pour une rencontre de qualité entre le consommateur moderne et le vin

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.19.4" _module_preset="default" module_text_align="center" text_orientation="center" custom_margin="65px||18px||false|false"...

Les sols du cru de Bonnezeaux, Thouarcé, Anjou, France

Le cru de Bonnezeaux est une des appellations prestigieuses des vins liquoreux et moelleux des Coteaux du Layon et sa réputation est ancienne. L’INAO a effectué sa délimitation en 1953. Le vignoble est situé au nord de la ville de Thouarcé et au sud du village de Bonnezeaux, le long du versant rive droite du Layon, exposé au sud-ouest. La superficie du vignoble est de 156 ha.

Beyond colors of rosé wines: impact of origin and winemaking technology on their color, polyphenol and thiol compositions

Rosé wine consumption is rapidly increasing with its market share in France that has grown from 11 % to 32 % in less than 20 years. A recent trend is also to produce rosé wines with lighter colors. Varieties, terroir and technology certainly have an influence on rosé wine colors.

UNRAVELLING THE ROLE OF LACTIC ACID BACTERIA ON SPARKLING WINE ELABORATION THROUGH METABOLOMICS APPROACH

Xinomavro is a red grape variety from Northern Greece (Protected Designation of Origin), known for the nice acidities, perfectly appropriate for sparkling wine production (Rosé and Blanc de Noir). The elabo- ration of sparkling wine requires technical as well as scientific skills. Although the impact of the yeast strains and their metabolites on the final product quality is well documented, the action of bacteria still remains unknown.
The present work focuses (i) on the population diversity of lactic acid bacteria isolated from sparkling wines and (ii) on the technological effect of the species during sparkling wine elaboration.