South Africa’s wine industry is centred mainly in the Western Cape, a Mediterranean climate zone with long sunny summers, mild wet winters, and highly varied landscapes shaped by mountains, valleys, and coastal plains. Vineyards stretch over 800 kilometres and are classified under the Wine of Origin Scheme into geographical units, regions, districts, and wards, with major regions including the Coastal Region, Cape South Coast, Breede River Valley, Klein Karoo, and Olifants River. The terroir is strongly influenced by the Atlantic and Indian Oceans, particularly the cooling Benguela current, as well as the “Cape Doctor” southeasterly wind, which lowers temperatures and reduces disease risk. Rain falls mainly in winter, with irrigation often needed inland, while diverse mesoclimates result from differences in altitude, slope, and proximity to the sea. The soils are ancient and varied, ranging from sandy, low-nutrient sandstone-derived types to well-drained granite-based soils and nutrient-rich shale-derived soils. In recent decades, the industry has shifted from bulk production to quality wines, focusing on noble grape varieties. Among reds, Cabernet Sauvignon, Shiraz, Merlot, and the uniquely South African Pinotage are key, while Pinot Noir thrives in cooler areas. Whites include Chenin Blanc, the country’s most planted variety, along with Chardonnay, Sauvignon Blanc, and several aromatic grapes. Viticulture follows the southern hemisphere growing cycle, beginning in September with harvest mainly in February. Grapes are often hand-picked, and producers are increasingly matching varieties to specific soils and mesoclimates, experimenting with new clones, rootstocks, and winemaking techniques. Combining over 350 years of tradition with modern innovation, South African wines blend Old World elegance with New World fruit-driven styles, expressing a distinctive sense of place.