Madagascar

Madagascar, often affectionately referred to as "Mad" by Anglo-Saxon residents of Africa, has a long history of grape growing and winemaking. While most of the vines currently grown on the island are hybrids, some wineries are producing wines of note. John and Erica Platter humorously mention in Africa Uncorked (2002) that Stéphane Chan Foa Tong’s sparkling Grand Cru d'Antsirabe is "unquestionably the best sparkling wine in all Madagascar" even calling it "probably the finest Couderc Blanc méthode champenoise in the world". It certainly seems superior to his still wines. In the Ambatomena area, Clos Malaza is known for producing clean, decent wines, though they are generally regarded as unexciting. Locals consider them to be the best wines Madagascar currently produces, made from 30 hectares (74 acres) of well-managed vines such as Chambourcin, Couderc Blanc, Petit Bouchet, Villardin, Varousset, and Villard Noir. However, from an outsider’s perspective, the Chan brothers in Ambalavao offer more promising wines under the Côte de Fiana appellation, with their best wine sold exclusively under the Tsara Be label. Other notable wines come from Domaine Manomisoa (also known as Soavita Estate), which confusingly markets its best wine as Château Verger. Other labels include Clos de la Maromby (produced near the Masina Maria monastery, near Fiana) and Lazan'i Betsileo (a small cooperative in Fiana). While none of these wines are particularly outstanding, Madagascar has the potential to produce much more interesting wines, especially with better grape varieties grown at higher altitudes on the drier eastern side of the island. These grapes, which are pruned to yield less than half the current average crop, offer promise for the future of the island’s wine industry.