Chenin Blanc (also known as Steen) is the most widely planted grape variety in South Africa. Almost one third of the vineyards are covered with this variety. This variety produces fresh, fruity easy-drinking styles and is also highly suitable for sparkling wines and brandy production. Recent experimentation shows Chenin Blanc responds well to barrel-fermentation and aging. Some bone-dry wines of great intensity are produced. This grape performs much better in the Cape than it does at it's home in the Loire.

Chardonnay was only introduced to South Africa in 1982. The rate of new plantings has been rapid and will continue to increase significantly. Many new vineyards have come on stream, showing a wide variety of styles, quality and price. Styles range from the light and easy going to the fat, buttery and concentrated. It is South Africa's most improved varietal.

Colombar makes crisp, dry fruity wines. An inexpensive variety that makes a very fresh, floral, dry easy drinking wine. Colombar is often blended with Chenin Blanc or with Chardonnay. Seldom wooded. Mainstay of brandy production in the Cape.

Sauvignon Blanc was widely planted in South Africa during the 18th century but lost favour early this century due to disease. Plantings are now on the increase. South African Sauvignon Blanc strikes a balance between the flinty, mineral qualities of classic French styles and the herbaceous, grassy character typical of the New World. Usually dry but some sweet wines. Sometimes wooded but more often not. Former sometimes called fume blanc.

Hanepoot (Muscat d'Alexandrie) is usually fortified and makes magnificent dessert wines. Under the Cape sun, it's super-concentrated, pristine fruit has a lip-smaking quality to it.

Cape Riesling is frequently off-dry with some noteworthy botrytised dessert examples. Takes up 2% of the vineyard area. Semillon is heavily wooded and makes up 1% of vineyard area.