With a winemaking history dating back 300 years, the South African wine industry combines the tradition of Old World winemaking with contemporary New World style. In the past few years, the industry has truly come of age, with a deeply embedded sense of social responsibility and ethical trade.

According to industry regulator, Wines of South Africa, more than 3 999 farmers cultivate some 101 957 hectares of land under vines. About 256 908 people are employed both directly and indirectly in the wine industry.

The annual harvest in 2008 amounted to 1 425 612 tons (1 089 million litres), of which 70% was used for wine. The estimated annual harvest in 2009 amounted to 1 330 357 tons (1 015,4 million litres), of which 77% was used for wine.

All wines for export must be granted an export licence. Samples of each batch of wine destined for foreign countries are sent to the Wine & Spirit Board – a state body – where they undergo detailed tasting tests and chemical analysis in laboratories, before licences are granted. An official seal is given to each bottle by the Wine & Spirit Board, which verifies that the claims made on the label regarding origin, vintage and grape variety are true.

The Atlantic and Indian Oceans, which meet at the tip of Africa, produce maritime influences such as fog and breezes that influence South Africa's unique terroir. Coupled with a diverse topography and some of the oldest soil on the planet, the Cape Winelands terroir has a unique and distinct role to play in the creation of its wines.

Since the terroir is so different from region to region, and can change significantly from even one small area to another, there is a geographical indication system in place to help consumers understand where wine comes from. Called 'Wine of Origin', these signs on bottles give consumers a better idea of where cultivars were planted, and thus what the terroir is like.

The South African wine industry is known for its willingness to constantly experiment with new varieties of vine. Once a vineyard is established, viticulturists conduct a thorough study of terroir and climate to choose the most suitable cultivation methods. Varieties are also chosen based on these criteria, as well as the viticulturists' desire for smaller or bigger harvests, with different qualities of grapes.

Previously, it was generally accepted that the higher the yield, the lower the quality of wine and vice versa. Research has shown that this approach is not quite correct, and that other factors, such as the balance between leaves, play an equally important role.