Western Cape

Western Cape, or Western Cape, is home to some of South Africa's most famous wine regions: Stellenbosch and Paarl. Produces a wide variety of wines: fresh, full-bodied and bold reds from Shiraz and Pinotage grapes, elegant reds with high aging potential made from Cabernet Sauvignon or Bordeaux blends, Walker Bay wines made from grapes Pinot Noir and Chardonnay characterized by a style that recalls that of Burgundy and the Sauvignon Blancs that originate in the cold climates of Darling and Overberg. The vineyard areas extend for 300 km, from Cape Town to the mouth of the Olifants River in the north and 360 km up to Mossel Bay in the east The vineyards are generally never located more than 160 km from the coast: the climate can be cool and rainy, like at Cape Point and Walker Bay, but more often than not it is Mediterranean in nature. Inland, the influence of the Great Karoo Desert is felt. The Western Cape region is scattered with spectacular mountain ranges that form the Cape Fold belt, of extreme importance for viticulture as it helps to define optimal soils and mesoclimes for the vine. Granite, schist and sandstone are the predominant types of soil but there is no lack of clayey alluvial soils along the beds of the Breede, Berg and Olifants rivers. The surrounding oceans, Atlantic and Indian, play a very important role in the climate of the region, acting through the respective currents of Bengula and Agulhas. The first vineyards were planted in the 17th century by European colonizers: Stellenbosch owes its name to the colonizer Simon van der Stel. The vines devastated by phylloxera in the 19th century have been replaced by very productive varieties such as Cinsaut. After producing only brandy and fortified wines for a certain period, South Africa significantly resumed the production of still and sparkling wines after Apartheid.