For years the growers co-operative (KWV) controlled the wine industry, setting minimum prices, yields and quota limits which did little to promote quality and favoured the bulk producer. Much of this power has now been relinquished but even today over half the total production is sent for distillation as grape spirit and grape concentrate. No country has done more in recent years to redress its image as a bulk producer of quantity as opposed to quality. Gradual reduction in yields, new investment in winery technology and in oak barrels, and the emergence of single estate wines has put South Africa firmly on the map as a serious quality producer.

Typical South African Winery

South Africa is primarily a white wine producing country with over 80% of white varietals planted, notably the Chenin Blanc known here as 'Steen'. The principal 'classic' varietals of Cabernet Sauvignon, Merlot and Chardonnay are being seriously cultivated and, with sensitive oak treatment, are combining to produce some very fine wines to rival many Bordeaux and Burgundian favourites.

South Africa's best known indigenous red wine is, of course, Pinotage which, like Zinfandel in California, has had some bad press but has improved greatly in recent years, commanding serious respect and serious prices at the upper levels. Pinotage is in fact a grape variety, dating back to 1925, when a crossing was made between the Pinot Noir and Cinsaut (known in South Africa as 'Hermitage' because of its Rhône connection).