Winemakers jumping on the blendwagon

The two-day Wines of South Africa Mega Tasting in London, England is always something of a tour de force for Cape winemakers looking for exposure in their largest international market. But this year’s installment was delivered with more flourish than usual.

The industry landed in the UK last week riding a bit of a high, having exported more than 400 million litres of wine globally in 2008 — a record-setting year that they hope to surpass in 2009.

Adding to the excitement is the expected boost in international awareness for all things South African during next summer’s FIFA World Cup tournament. A new Wines of South Africa emblem includes a soccer ball and the call to action, “Let’s celebrate.”

As a result, the tasting room at Earl’s Court featured more than 200 wineries from South Africa presenting their wines to trade, media and invited guests. The extensive lineup on display included familiar producers, such as Bellingham, Fairview, Graham Beck and Nederburg, and many exciting and new properties, like Elgin Valley Vintners, Iona Vineyards and Zevenwacht.

Having run the tables in search of what’s new and exciting, I can soundly state that South Africa’s star attractions Chenin Blanc, Sauvignon Blanc and Syrah continue to shine brightest, with some dynamic red and white blends gaining ground.

The success with blended wines — wines produced with two or more grape varieties — is easily attributed to the increasing attention winemakers are showing to the winemaking style. Following the success of critically acclaimed wines from winemakers like Eban Sadie, Marc Kent and Mike Ratcliffe, likeminded vintners are jumping on the blendwagon.

Veteran winemaker Kevin Arnold, who started Waterford Estate in 1997 after stints with Rust en Vrede Estate and Delheim Wines, sees wines produced from multiple grape varieties as the next evolution for South African wine.

“Blends are the future,” says Arnold, who planted 11 different red wine grapes in his vineyards at Waterford. “I believe that the best reflection of our terroir (a French term used to denote the expression of the soil, climate, and farming methods of a vineyard site in the flavour of the wine it produces) will be blended wine, both white and red.”

Arnold sounds particularly keen on blends that employ varieties like Chenin Blanc and Pinotage that have strong affinity to South Africa. After all, many wine regions rely on blending wines to produce consistently drinkable and enjoyable wines. Winemakers in Bordeaux and Champagne, to name two of France’s best known regions, are world famous for blending to make wines where the whole is greater than the sum of the parts.

The key for South Africa is to deliver something unique and different to the world. “Why should we copy anyone else,” he wondered. “The best that you can do is come second…”