Barrelsful of belief

Yandisa Gigi was born in the Eastern Cape but moved to the Western Cape with his family when he was seven. He lived on De Grendel farm and went to De Grendel School of Skills where he learned panel beating and basic maintenance. After completing school he registered for a course in engineering and related design at Northlink College in Bellville, and graduated in 2014 with a National Certificate (Vocational).

In 2015, he started out as a part-time dishwasher at De Grendel Restaurant. The following year, he got a job as a merchandiser at Pick n Pay in Plattekloof. Over the next few years, he climbed the retail ladder to become a field marketer, first at the Panorama branch of Pick n Pay and then at Parow until 2020.

During this time, he used his annual leave which coincided with the harvest season to work in the vineyards at De Grendel alongside viticulturist Kudzai Mwerenga. “I wanted to make some extra cash, but it also gave me my first real taste of what happens during harvest,” Yandisa says.

Growing up, he never imagined he’d end up in the wine scene. “I was just a kid running around the farm, surrounded by vineyards, when the first vines were planted in the early 2000s,” he says. “Wine wasn’t part of my family or culture. I was around it, but I didn’t really get it.” His genuine interest in wine was sparked as a merchandiser when he primarily packed wine bottles. “I always liked the labels and would stare at them as I was packing. That’s when my curiosity about wine began.”

First time in the cellar Living just a stone’s throw from De Grendel farm, Yandisa often bumped into one of the cellar workers, Norman Ketelo who encouraged him to also get a job at the cellar. Everything changed in late 2020 when Yandisa received a call from Norman to say that De Grendel cellar master Charles Hopkins wanted to see him as they needed extra hands in the cellar. “I didn’t even know exactly what the job entailed, but I just said ‘Yes’,” he says.

His first official harvest was in 2021 and that’s when he truly fell in love with winemaking. It was no longer just about watching. He was hands-on. He began with tasks such as driving the forklift, cleaning tanks, barrel-racking and doing general cellar work. He completed several general cellar courses, starting with the SKOP 1 course in 2021 and completing SKOP 2 and 3 in 2022. “These courses really helped me understand the work better – not just the practical side, but also the safety, responsibilities and financial risks involved in making mistakes in the cellar,” he says.

Over time, he was entrusted with more responsibility and freedom. “Norman, Charles and winemaker Morgan Steyn let me try new things, even when I made mistakes,” he says. “They encouraged me to learn by doing, which helped me grow.” He realised winemaking could truly change his life. This wasn’t just a job but a path that he knew he wanted to pursue.

An invitation to Austria While at De Grendel, Yandisa met Anique Ceronio, a fellow young winemaker and participant in the Cape Winemakers Guild (CWG) Protégé Programme. She was in her second harvest, having come from Kanonkop. Their paths crossed just as Yandisa was starting out and they bonded over their shared passion for wine.

Due to the Covid-19 lockdown, Anique’s international harvest plans were put on hold. Instead of waiting, she took matters into her own hands, applied for harvest work overseas and sent applications to Austria, Germany and France. She eventually landed a position at Weinkellerei Langer in Austria.

Throughout her time abroad, Anique kept in touch with Yandisa and encouraged him to also do an international harvest. Though initially uncertain because he didn’t have a degree and unsure of the requirements, he slowly began to believe it might be possible. With guidance from Morgan and Charles, and after many conversations with Anique, the plan started to take shape.

In 2022, Yandisa boarded his first flight. Nervous but excited, he arrived in Austria. Thankfully, Anique was there to greet him. They shared housing and she became a pillar of support, helping him navigate both work and social life in a new culture.

Adjusting to the new environment was challenging. “It was like stepping into a new world,” he says. “The food was unfamiliar, the language barrier was real and there were many cultural quirks.” But the people he met were kind, especially the foreign workers from the neighbouring Czech Republic. They too struggled with the language and the mutual challenge created a sense of camaraderie.

Workwise, the experience was eye-opening. Weinkellerei Langer operated on a much larger corporate scale than De Grendel. “Everything’s done in bulk with big pressings, streamlined processes and minimal waste,” Yandisa says. It was a contrast to the more hands-on, detail-focused approach he was used to back home.

But with that scale came advanced technology. He was introduced to state-of-the-art machinery, particularly in filtration and bottling. Although those systems aren’t yet commonplace in South Africa, the exposure gave him a valuable edge.

After a three-month stint, he returned to South Africa and began his second harvest at De Grendel in January 2023. A few months later the winemaker at Weinkellerei Langer reached out to Charles, asking if Yandisa could return for another three months. Work commitments made it impossible, but they managed to work out a shorter visit of seven weeks later in the year.

This time the experience was markedly different to his first visit. He felt more confident and prepared. “I understood the cellar environment better, knew what was expected and felt more confident to act independently,” he says.

He’d kept in touch with some of the friends he’d made during his first visit and the bond with winery owner Roman Langer had strengthened. Roman treated him more like a friend than an employee, making the return visit even more special.

Back home he began working permanently in the De Grendel cellar and completed his fourth harvest last year. Then came an email from Roman, offering him a nine-month contract. He felt both excitement and uncertainty. “On the one hand, it was what I’d hoped for, but on the other, I struggled with the idea of leaving the people who’d supported me, especially Charles, Morgan and Norman,” he says.

But with the support and encouragement of the De Grendel team, Yandisa accepted the position and left for Austria in May.

What the future holds What began as a job at De Grendel has evolved into something much greater for Yandisa. “It’s given me friends, a fulfilling life, financial stability and the understanding that wine is much more than just what you see in a glass,” he says.

He hopes to return to De Grendel in the future. The team have played a big role in his growth, guiding him towards his goal of becoming a winemaker. This experience has been invaluable to him. “I want to return not just for the work, but to express my gratitude to those who helped shape me.”

His advice to those aspiring to enter the winemaking industry is to study first. “Get your diploma or degree and be prepared for hard work,” he says. “It’s not easy. The hours are long, the pressure is real and you’ll have to start at the bottom.” He credits much of his progress to Morgan, who always said, “You have to do the scrappy work before you can reach the top.”

Looking ahead, Yandisa dreams of one day creating his own small-batch wines and applying the lessons he’s learned from Morgan and Charles, not just in the cellar but also in management, communication and leadership. Above all, his motivation is deeply personal. “I have a four-month-old daughter now,” he says. “One of my biggest goals is to provide her with a better education than I had.” For Yandisa, winemaking is not just a career but a step towards building the future he never thought was possible.

To explore more articles in our August issue, Champions of Change, purchase our digital or print magazine here.