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A Technical Guide for Wine Producers
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Market oriented classification system for co-operative wine cellars
Johan Delport, production manager, Citrusdal Cellars (pictured)
Conventional grading systems at co-operative wine cellars entails the selection of so-called premium blocks that are managed in accordance with strict viticultural practices and from which wine is made and/or vineyard blocks that are categorised according to the potential of such vineyard blocks, e.g. class A, B, C, etc. Chemical analyses, amongst others, are used at the time of receiving the grapes to group them in different classes. In this way co-operative pools are created. All income generated from the sale of wine is paid out to the producers who delivered grapes in the classes represented by such pools. In view of the trend to produce wines for specific markets, especially for overseas markets where price points are of the utmost importance, a system had to be designed that makes provision for the preparation of vineyards and wines for specific wine goals. A classification system has been formulated whereby a particular producer is remunerated based on the input that occurs in the vineyard, in other words the farmer is compensated for the vineyard practices with which he is expected to comply in order to be able to make a certain style of wine for a specific market at a specific price.
1. INTRODUCTION
Over the past three years the market oriented classification system, as described below, was systematically implemented at Citrusdal Cellars and developed to assume its current format. In theory Citrusdal Cellars is a traditional co-operative wine cellar where shareholding is limited to producers whose grapes are processed by a central body and all profits so generated are paid out to members pro rata the grapes delivered according to the pooling system.
1.1 Production areas
Citrusdal Cellars receives grapes from several areas that are situated far apart from each other, as briefly described below. The area extends from 120 km north of Citrusdal and 80 km south, to 80 km east and 50 km west. In this large area there are only 1 200 hectares of vineyards belonging to paid-up members. This includes the following wine of origin areas, namely:
Coastal Region, Piekenierskloof, Citrusdal Valley, Citrusdal Mountain, Cederberg and Olifants River Valley.
1.2 Style descriptions of brands:
Citrusdal Cellars has three mainstream brands, namely Cardouw, Ivory Creek and Goue Vallei. All three brands are made in different styles for the targeted markets and price points.
Goue Vallei is the entry level product of Citrusdal Cellars and is sold in the price class between R16-00 and R30-00. The white wines are made in a light, fruity style with very little or no wood treatment. The red wines are made in a young, drinkable style with moderate wood treatment. Wood treatment involves the use of wooden staves and "chips." The grapes derive mostly from vineyards in lower-lying irrigation areas with higher temperatures and an average yield of up to 15 tons per hectare.
Ivory Creek is the medium level product of Citrusdal Cellars and is sold in the price class between R20-00 and R35-00. The white wine is made in a more full-bodied yet fruity style with slightly higher alcohol content and the red wines have a higher extract with more complexity. Wood treatment of the red wines is a combination of staves and older barrels. The grapes come from vineyards with supplementary irrigation situated in the lower as well as the higher mountain areas. The average yield is up to 10 tons per hectare.
Cardouw is the premium product of Citrusdal Cellars and is sold in the price class between R25-00 and R80-00. The white wine is made in a style which uses wood maturation in barrels and extended lees contact. For the red wine first and second fill barrels are used from the time of malolactic fermentation, with maturation of up to 24 months. The grapes derive predominantly from vineyards that are between 10 and 30 years old situated in the higher lying Piekenierskloof and Cederberg areas. Most of these vineyards are dry land, bush vines or vineyards with supplementary irrigation and produce an average yield of less than 6 tons per hectare.
2. SELECTION PROCESS OF BRANDS
The selection process begins in May, before pruning, in preparation of the next harvest.
Working with the marketers, the volumes per brand that will be required in the coming year are determined. In the light of these requirements documentation is sent to the members explaining the requirements per cultivar for each brand as well as the various practices to be followed for vineyards to comply with the styles of wine that are made/produced from it. In terms of these guidelines each member is given the opportunity to enter blocks for the various brands. After the closing date for these entries the selection process takes place so that the market requirement per brand and the number of tons entered are in relation to each other. Historical achievements with regard to wine quality as well as terroir play a decisive role in the grading of the blocks.
The pyramid principle of volume vis á vis price/demand (fig.1) is consistently applied.
3. VITICULTURAL REQUIREMENTS AND CONDITIONS TO QUALIFY FOR CARDOUW
BUSH VINES
A maximum of six bearers per vine is required, depending on the vigour. Three to four bearers per vine must be allowed for weaker vines. In exceptionally vigorous vineyards seven to eight bearers per vine may be allocated. Only two-bud bearers are allowed. Weak shoots (thinner than 8mm) are only allowed one bud. On the whole the objective is more homogeneous blocks with uniform bearer height from the surface of the soil.
Suckering must take place to a maximum of three strong shoots per bearer position (including renewal shoots). Remove all other shoots on arms and in the crown. Tip shoots at a length of approximately 50cm to obtain evenness. Stringent topping actions are not allowed, except when recommended by the viticulturist.
All bunches on shoots shorter than 30 cm must be removed. Shoots shorter than 60 cm must preferably have one bunch only. At 80 % váraison (red grapes) all bunches that show less than 50 % colour, must be removed. All gleanings have to be removed at the time of váraison, seeing that the objective is to produce more homogeneous grapes.
The objective is more homogeneous blocks and grapes. Vigour and yield must be managed accordingly and be properly balanced. Fertilisation and irrigation must be adjusted so as to promote balanced development.
TRELLISED BLOCKS
A maximum of eight two-bud bearers per metre cordon (12 to 15 cm between bearers) is allowed, depending on vigour. This means a maximum of ten bearers at 1.2 m vine spacing and a maximum of twelve bearers at 1.5 m vine spacing. Less vigorous vines must have fewer bearers. Weak shoots (thinner than 8mm) are only allowed one bud.
Suckering must be done to a maximum of three strong shoots per bearer position (including renewal shoots). All shoots on the stem and cordon must be removed. Tip shoots at approximately 50cm in length to obtain evenness. Stringent topping actions are not allowed, except when recommended by the viticulturist.
All bunches on shoots shorter than 30 cm must be removed. Shoots shorter than 60 cm must have one bunch only. At 80 % váraison (red grapes) all bunches that show less than 50 % colour, must be removed. All gleanings have to be removed at the time of váraison, seeing that the objective is to produce more homogeneous grapes.
Blocks must be managed to obtain moderate, homogeneous growth, as well as a good balance between yield and vigour. Irrigation, fertilisation and the trellis system must be adjusted so as to promote the above.
To qualify for Ivory Creek and Goue Vallei less input is required pro rata, especially with regard to the spring and summer practices; consequently the yields for those classes are increased accordingly.
Special arrangements with regard to Sauvignon Blanc:
4. EVALUATION
Evaluation of blocks that have been entered occurs at least four times per annum. This ensures that the prescriptions are followed. Monitoring of practices occurs at the following times:
Monitoring occurs according to a judging form on which weights are allocated to the various practices. After evaluation each block must comply with a minimum mark out of a hundred depending on the various classes.
5. CONCLUSION
It should be borne in mind that this system was designed specifically for the requirements of Citrusdal Cellars and will not be applicable to all cellars. The uniqueness of this system is rooted in the fact that block selection and determination of specific wine goals are done at a very early stage.
Advantages of the system:
ACKNOWLEDGEMENT
The board, personnel and members of Citrusdal Cellars.
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