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…

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.

Study of the sensory dimension of the wine typicality related to a terroir and crossing with their viticultural and oenological characteristics

The typicality of a product can be characterized by properties of similarity in relation to a type, but also by the properties of distinction.

Productivity, quality, and thermal needs of the Piedirosso vine: four years of observations

The effects of temperature on cv Piedirosso, indigenous of the Campania region (South of Italy), were tested in order to study its possible influence on grapevine and to discover how to optimize the qualitative expression

The application of soil biological indicators to support soil conservation practices and landscape quality in viticulture

Le but de notre travail a été d’étudier l’influence de différents systèmes de la gestion du sol en viticulture sur des paramètres biologiques de sol comme indicateurs de la protection et de la qualité du sol. La conservation de sol est indispensable pour une viticulture durable et la protection du terroir. Nos résultats ont montré, que la matière

OPTIMIZING THE IDENTIFICATION OF NEW THIOLS AT TRACE LEVEL IN AGED RED WINES USING NEW OAK WOOD FUNCTIONALISATION STRATEGY

During bottle aging, many thiol compounds are involved in the expression of bouquet of great aged red wines according to the quality of the closure.1,2 Identifying thiol compounds in red wines is a challenging task due several drawbacks including, the complexity of the matrix, the low concentration of these impact compounds and the amount of wine needed.3,4
This work aims to develop a new strategy based on the functionalisation of oak wood organic extracts with H₂S, to produce new thiols, in order to mimic what can happen in red wine during bottle aging. Following this approach and through sensory analysis experiments, we demonstrated that the vanilla-like aroma of fresh oak wood was transformed into intense “meaty” nuances similar to those found in old but non oxidized red wines.