Winemaker

Why did you choose this profession?
Winemaking combines creativity, science and passion. It is an art form, in its own respect. It challenges you immensely; every harvest is different and you are sometimes completely at the mercy of Mother Nature. The profession offers you a platform from which to express your skills and talents, from organisation and planning to leadership, time management, people skills, problem-solving, and the list goes on. The industry is always changing, growing and evolving and so you have to as well, in order to adapt and move forward as a person and as a professional.

What training did you undergo?
After high school, I completed a four-year BSc Agricultural Science degree at the University of Stellenbosch, where I specialised in Viticulture and Oenology. However, it is extremely important to further your studies and enrol in as many short courses as you can, from marketing, to public relations, laboratory skills, financial planning, scientific writing and so on.

What characteristics ‘make’ a winemaker?
You need to be passionate about and respectful towards wine. Most of my social life revolves around the industry and wine-related events. You need to be adaptable, hard-working and not be afraid to get dirty! During harvest the hours are intense. This year I clocked up over 300 overtime hours between January and March. You have to be able to lead, but also be able to follow. A great sense of responsibility is key, as well as a fast-thinking and problem-solving mindset. Nothing is too great to overcome!

Experience vs formal training?
The knowledge gained with each harvest only makes you a better winemaker. No one is great when they start out. Greatness is built daily, weekly, monthly, yearly. Every mistake results in you becoming more conscious, and each success builds your confidence and should drive you to always want to do more.

Describe a typical day on the job
I can break this up into two periods: harvest and after harvest. During harvest, we start at 6am, if we are bringing in grapes on that day, and at 8am if we aren’t. On the days that grapes arrive for processing, the cellar is cleaned, which includes washing tanks and equipment; hygiene is very important. After we have processed the grapes and the juice/grape must is in the tank, we do analysis and make the various necessary adjustments. Then we clean again. A typical day when receiving grapes during harvest can last until 11pm. For red wines, we do pump-overs and punch-downs generally every two hours. This is a 24-hour practice, until the wine has completed fermentation. After harvest, we focus on keeping the wines healthy with monthly analysis, moving wines from tank to barrel and ensuring that all legal paperwork is completed.

What do you like most about your job?
My job is so interesting – not only does it involve making wine, but also teaching/guiding students, which forces me to keep my knowledge fresh and updated. At the Elsenburg Agricultural Training Institute, we have a max of 20 students every year that complete their final year of training to become winemakers. I also enjoy all the wine events that I am able to attend, and the platform to meet people.

Your career highlight so far?
A working exchange to Burgundy, France, in September 2013. The love, respect and reverence with which wine is treated in Burgundy was something that completely changed my way of viewing wine and also encouraged me to give more, in terms of educating people on wine appreciation.

Describe your job in three words
Demanding • Exciting • Fulfilling