WSET Diploma - D3 – 10232020 complete questions
and accurate detailed answers \verified 100%
Graded A+
How have South African Water stressing vines and using cooler fermentation temps.
winemakers improved the
reputation of Pinotage in
recent times?
Soils from Table Mountain sandstone - sandy with low nutrients
and water retention.
Granite soils in the foothill slopes of mountains or hilly
Main soils of the Western areas with good water retention which works well with
Cape?
dry farming.
Shale with good nutrients and water retention leaving
dry farming a possibility. Most soils are high in acid and
require lime adjustments to avoid reduction of yields.
Typical vine density of Typical low density but larger vines with more fruit.
Western Cape?
Fan Leaf and Leaf Roll
Viral disease problems in
Western Cape? Testing for this before planting now.
Most common fungal disease Powdery mildew
in Western Cape?
Contained by fungicides or organic methods.
Most common training Cordon with VSP trained on wires for ease of pruning and
method used in Western possible machine harvest (though most done by hand)
Cape?
,Hand or machine harvesting Hand since labor widely available.
more common in Western
Cape?
How do yields vary in Western Vary by region. For example Olifants is 4x Swartland.
Cape?
Integrated production of wine, intro 1998
What is IPW?
Governs things like reduction of carbon emissions, staff
training, conservation of soil, rivers, wetlands.
90% exports
How much of S.A.
wine/grapes IPW certified?
95% of all harvested grapes.
How is IPW verified? Annual audits of documents and spot checks.
How does grape growing Inexp - high volumes, spraying regular (no botrytis) with
and harvest differ for inexp minimum sorting. Often Colombard, etc blended in.
CB vs premium CB in South
Africa? Premium - lower yields (older, dry farmed vines) with
some botrytis and careful sorting. 100% CB
Yields
Disease
Prevention
Grapes
used
How does winemaking differ inexpensive - acidification normal with No MLF. Cultured
for inexp CB vs premium yeast used in a cool ferm in SS or concrete to retain
CB in South Africa? primary fruit.
Acidifica premium - acidification avoided with no MLF, ambient or cultured
tion yeast.
MLS
Yeast
Ferm Temps and vessel
How does bottling and Inexp - Transported in bulk and bottled in the final market.
transportation differ for
inexp CB vs premium CB in Premium - Bottled in SA and then transported to final market.
South Africa?
, Stellenbosch Producer
De Morgenzen
Growing characteristics Early budding but spring frost not common in the warm
of Pinotage? parts of the cape where it is most grown.
Budding Sugar Berry High sugar content in small berries producing high alcohol
Size Alcohol Color and deep color.
How does aging and Inexpensive - rested in ss for a few months, oak flavors
finishing differ for inexp added, rs adjusted to about 5 g/l, stabilized, fined and
CB vs premium CB in filtered.
South Africa?
premium - 3-9 mo lees aging more typical with aging for
Vessel Lees/Battonage 10-12 mo in oak, eggs, etc and some battonage. No
Adjustments added rs. stabilized, fined and filtered.
Fining and FIltration
, Stellenbosch Producer
Ken Forrester
How does grape inexp - high yielding with
growing and harvest
differ for inexp min sorting. prem - low
Pinotage vs premium
Pinotage in South yields with careful sorting.
Africa?
Yields
Sorting
Inexp - pumpover and punchdown is common,
How does winemaking
especially early since there is less alcohol and
differ for inexp Pinotage vs
therefore less extraction.
premium Pinotage in South
Africa?
premium - pumpover and punchdown is common but
two main styles. One is a full body, tannic style that
Pumpover/Punchdown
spend 3-5 days on skins after fermentation. Other is
Styles/Maceration
lighter and more elegant made with grapes from cooler
sites with lower levels of ripeness and don't macerate
post fermentation.
How does aging and inexp - ss or used barrel with staves or chips for flavor
finishing differ for inexp released early (6-12 mo) after harvest.
Pinotage vs premium
Pinotage in South premium - aged 12-15 mo in FR barrique (often half
Africa? new) release after two years post harvest.
Vessel
Adjustm
ents
Aging
length
Six main grape
varieties:
What are the big six of South
Africa? CB, SB, CH
and accurate detailed answers \verified 100%
Graded A+
How have South African Water stressing vines and using cooler fermentation temps.
winemakers improved the
reputation of Pinotage in
recent times?
Soils from Table Mountain sandstone - sandy with low nutrients
and water retention.
Granite soils in the foothill slopes of mountains or hilly
Main soils of the Western areas with good water retention which works well with
Cape?
dry farming.
Shale with good nutrients and water retention leaving
dry farming a possibility. Most soils are high in acid and
require lime adjustments to avoid reduction of yields.
Typical vine density of Typical low density but larger vines with more fruit.
Western Cape?
Fan Leaf and Leaf Roll
Viral disease problems in
Western Cape? Testing for this before planting now.
Most common fungal disease Powdery mildew
in Western Cape?
Contained by fungicides or organic methods.
Most common training Cordon with VSP trained on wires for ease of pruning and
method used in Western possible machine harvest (though most done by hand)
Cape?
,Hand or machine harvesting Hand since labor widely available.
more common in Western
Cape?
How do yields vary in Western Vary by region. For example Olifants is 4x Swartland.
Cape?
Integrated production of wine, intro 1998
What is IPW?
Governs things like reduction of carbon emissions, staff
training, conservation of soil, rivers, wetlands.
90% exports
How much of S.A.
wine/grapes IPW certified?
95% of all harvested grapes.
How is IPW verified? Annual audits of documents and spot checks.
How does grape growing Inexp - high volumes, spraying regular (no botrytis) with
and harvest differ for inexp minimum sorting. Often Colombard, etc blended in.
CB vs premium CB in South
Africa? Premium - lower yields (older, dry farmed vines) with
some botrytis and careful sorting. 100% CB
Yields
Disease
Prevention
Grapes
used
How does winemaking differ inexpensive - acidification normal with No MLF. Cultured
for inexp CB vs premium yeast used in a cool ferm in SS or concrete to retain
CB in South Africa? primary fruit.
Acidifica premium - acidification avoided with no MLF, ambient or cultured
tion yeast.
MLS
Yeast
Ferm Temps and vessel
How does bottling and Inexp - Transported in bulk and bottled in the final market.
transportation differ for
inexp CB vs premium CB in Premium - Bottled in SA and then transported to final market.
South Africa?
, Stellenbosch Producer
De Morgenzen
Growing characteristics Early budding but spring frost not common in the warm
of Pinotage? parts of the cape where it is most grown.
Budding Sugar Berry High sugar content in small berries producing high alcohol
Size Alcohol Color and deep color.
How does aging and Inexpensive - rested in ss for a few months, oak flavors
finishing differ for inexp added, rs adjusted to about 5 g/l, stabilized, fined and
CB vs premium CB in filtered.
South Africa?
premium - 3-9 mo lees aging more typical with aging for
Vessel Lees/Battonage 10-12 mo in oak, eggs, etc and some battonage. No
Adjustments added rs. stabilized, fined and filtered.
Fining and FIltration
, Stellenbosch Producer
Ken Forrester
How does grape inexp - high yielding with
growing and harvest
differ for inexp min sorting. prem - low
Pinotage vs premium
Pinotage in South yields with careful sorting.
Africa?
Yields
Sorting
Inexp - pumpover and punchdown is common,
How does winemaking
especially early since there is less alcohol and
differ for inexp Pinotage vs
therefore less extraction.
premium Pinotage in South
Africa?
premium - pumpover and punchdown is common but
two main styles. One is a full body, tannic style that
Pumpover/Punchdown
spend 3-5 days on skins after fermentation. Other is
Styles/Maceration
lighter and more elegant made with grapes from cooler
sites with lower levels of ripeness and don't macerate
post fermentation.
How does aging and inexp - ss or used barrel with staves or chips for flavor
finishing differ for inexp released early (6-12 mo) after harvest.
Pinotage vs premium
Pinotage in South premium - aged 12-15 mo in FR barrique (often half
Africa? new) release after two years post harvest.
Vessel
Adjustm
ents
Aging
length
Six main grape
varieties:
What are the big six of South
Africa? CB, SB, CH
