As the son of Cape Winemakers Guild member and Ataraxia co-owner Kevin Grant, the thought of following in his dad’s footsteps used to make Matthew Grant (29) somewhat nervous. But he realised he had his own ambitions to chase and his own story to tell, so he simply committed to doing the best job he could.

While he was used to being in the cellar as an assistant winemaker, his duties have recently expanded to the vineyard. It meant dusting off his viticulture textbooks and picking the brains of more experienced viticulturists and winemakers. “The key is to be curious and passionate, as one will lead to the other,” he says. “When I took over the vineyards at the end of 2024, I didn’t have a clear idea of what being a viticulturist entailed as I had mostly worked in the cellar.”

Besides his time at Elsenburg and Ataraxia, he also gained valuable experience at Tokara and Lourensford. “Through all the harvests, you pick up new ideas from fellow interns and the winemakers themselves,” he says. “At Tokara, one of the most exciting aspects of the cellar is how well designed it is, from the barrel room to the crush pad. It just flows so smoothly and efficiently.”

But it was the harvests with his dad at Ataraxia that created the foundation for all that would follow. “His passion rubs off on you,” he says. “It’s where my own passion comes from. I wasn’t too involved in the wine industry before my first harvest and didn’t understand the process of winemaking. But I quickly realised a winemaker is actually an artist and every cultivar is their paint, and the style they want to create and how they create it is their canvas. My dad has taught me all the tips and tricks I know and given me the drive and work ethic that has brought me to where I am today.”

A highlight of his career has been a joint attempt with his dad to create a black Chardonnay in 2020 after Kevin had read about an old technique that winemakers used in Burgundy. “Instead of trying it on a small scale, we decided to go all in,” Matthew says. “The idea is to oxidise certain phenolics early so they drop out during fermentation, leaving a more stable and critically a more age-worthy wine. We’re still figuring out exactly how well it works, but it’s been a really interesting process.”

He also had the opportunity to harvest in the Willamette Valley, Oregon, which provided several opportunities to work with Chardonnay and Pinot Noir – varietals the Grants specialise in. “The winery had just opened a second cellar, so we could work in both under two different winemakers,” he says.

It was a welcome pat on the back when his first year in Ataraxia’s vineyards was followed by a doubling in tonnage and outstanding grape quality. “I was extremely pleased to see all the hard work pay off,” he says. He’s fully committed to becoming one of South Africa’s top viticulturists and applying his knowledge in Ataraxia’s vineyards. “I want to help produce wines that really stand out for their sense of place and individuality.”

Rapid fire Q&A

  • Red, white or bubbles? Bubbles, then red.
  • One thing that always makes you laugh? My brother. He’s hilarious.
  • Who in the wine world inspires you the most? I would have to say my winemaking friend, Jaydee Scholtz. There are few people with an iron will like his. His motivation and dedication to achieve a goal is inspirational and infectious. I would also have to mention Carl Schultz. He is an iconic winemaker with a wealth of knowledge and experience who is keen to share and mentor the next generation.
  • Your hidden talent outside of wine? Definitely not golf, though I wish it was. I’d say it’s probably fishing.
  • One word that describes the SA wine industry? Ambitious

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