Terroir 2004 banner
IVES 9 IVES Conference Series 9 The South African vineyard landscapes: impact on long term cultural practices

The South African vineyard landscapes: impact on long term cultural practices

Abstract

This paper follows the one presented by Saayman at the International Symposium on Landscapes of Vines and Wines in the Loire Valley during July 2003. Where Saayman’s paper described the heritage and development of South African vineyard landscapes, this one focuses on how the landscape is used to assist in decision-making concerning the most important long term practices.
The diversity of South African vineyard landscapes, especially those in the Western Cape, prevents the application of recipes in vineyard practices. In this region, viticulture is practiced on coastal plains, undulating foothills and mountain slopes ranging from below 10m to above 500m altitude. These variations occur over short distances, frequently within one kilometer. A huge variation in soil type and exposure to sea breezes further increase the complexity of the landscape. Evidently the choice of rootstock and scion cultivar is critical and frequently situations are found where more than one rootstock and certainly more than one scion clone must be used in the same block.
Clearly, it is very difficult to create homogeneous vineyard blocks in this diverse landscape. Examples are presented of how to define vineyard block boundaries. Cool sea breezes during summer are responsible to prevent excess leaf and berry temperature increases. The choice of row direction is an important decision to utilize this beneficial wind effect, and where possible SW-NE row directions are used.
To create vineyard blocks on varying soil types is difficult. An important tool in this regard is to stadardise on the distance between rows and to vary the distance between vines in the row according to the vigour potential of the soil. Examples of this, as well as how the landscape affects the choice of the trellising system, are presented.

DOI:

Publication date: January 12, 2022

Issue: Terroir 2004

Type: Article

Authors

E . Archer

Lusan Premium Wines, P O Box 104, Stellenbosch

Tags

IVES Conference Series | Terroir 2004

Citation

Related articles…

Growth in global table grape production and consumption is fueled by the introduction of new seedless varieties

Table grape consumption worldwide has experienced a remarkable growth in the first two decades of the 21st century, becoming the third most consumed fresh fruit in some countries, after bananas and apples. This increase has been attributed to several reasons, including the availability of seedless grapes, which has been a key factor in the increase in consumption.

Bioprotection of grape must by Metschnikowia sp.: genericity and mechanism

The market trend heads to food products with less chemical inputs, including in oenology. During the winemaking process, sulfites are commonly use to avoid microbiological contamination and stabilization of the wine thanks to its antimicrobial and antioxidant activities. Nevertheless, this use is not without consequences on human health and environment, leading for example to allergic reaction and pollution. A biological alternative to these sulfites has emerges: the bioprotection.

The development of a simple electrochemical method based on molecularly imprinted polymers for the selective determination of caffeic acid in wine

Caffeic acid (CA) is an antioxidant of great importance in the food sector, such as wine, where it acts as a marker of wine ageing, as well as in the health sector due to its antioxidant properties and beneficial effects including the prevention of inflammation, cancer, neurodegenerative diseases, and diabetes.

Evolution of grape aromatic composition in cv. Ugni blanc

Cognac is a protected appellation of origin where world-famous brandies are produced. These brandies are obtained by the traditional double distillation of wines from Ugni blanc cultivar

Yeast diversity in Vitis labrusca l. Ecosystems

Although there are detailed studies on the microbiota of Vitis vinifera L. grapes, little is known about the diversity of yeast communities present in non-vinifera Vitis ecosystems (i.e., grapes and spontaneously fermenting grape musts). Potentially scientific and/or enological valuable yeast strains from these non-vinifera Vitis ecosystems might never be isolated from V. vinifera L. Using a standard culture-dependent strategy, we studied the population of yeast species during initial stages of spontaneous fermentation of V. labrusca L. (Isabella) grape musts. Rare non-Saccharomyces yeast species were recognized in Isabella, including Candida azymoides, Pichia cecembensis, Candida californica, Candida bentonensis, Issatchenkia hanoiensis and Candida apicola.