Ward
Worcester is a wine district in the Breede River Valley region of the Western Cape, alongside Robertson and Breedekloof. Set inland and enclosed by the Hex River Mountains, it draws most of its irrigation water from the Breede River. With close to 20,000 hectares under vine, it is South Africa's largest wine district by both area and volume, accounting for roughly a quarter of the country's harvest. Summers are hot and dry, with annual rainfall ranging from 150 to 350 millimetres depending on the area, and vineyards near the river are exposed to spring frost. Soils range from alluvial deposits on the valley floor to lime-rich Karoo-type clays in the driest areas, with more clay-rich soils on the surrounding slopes. Chenin blanc, colombard, sauvignon blanc and chardonnay dominate the white plantings; cabernet sauvignon, shiraz, pinotage and malbec are the leading red varieties. Worcester is also the country's leading brandy-producing region.
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Worcester produces a wide range of wines, predominantly white, from chenin blanc, colombard, sauvignon blanc and chardonnay. Dry and off-dry whites are fresh and fruity, marked by white-fleshed fruit and citrus notes, best enjoyed young for their vibrancy. The red varieties, cabernet sauvignon, shiraz, pinotage and malbec, yield supple, fruit-driven wines with deep colour, shaped by the valley's warm climate; they are generally drunk within their first few years. The district also produces sparkling wines as well as sweet fortified muscadel and hanepoot, made from muscat grapes, whose musky aromas and sweetness come with good ageing potential. Colombard and chenin blanc also supply much of the base wine used for distillation, as Worcester is the country's leading brandy-producing region. At the table, the whites pair with poultry and fish, the reds with grilled meats, and the muscadels with desserts and blue-veined cheeses.
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