Mosima Mabelebele’s (27) story started in her grandmother’s mealie crop patches and brought her to the cellars of Stellenbosch. As a child, she loved watching seeds turn into something alive and thriving. “It’s beautiful to see something grow just by using a seed,” she says.

But wine wasn’t on her radar at the time. In fact, growing up, she didn’t know what wine is or that you can make wine from grapes. The idea of winemaking only entered her life in high school when she was weighing up career options. She had her heart set on food science and applied to the University of Johannesburg and Stellenbosch University. Because funding was an issue, she looked into applying for a government bursary.

The approved course list for government funding included something intriguing: viticulture and oenology. “It sounded so fancy,” she says with a smile. A bit of research, along with guidance from a school mentor, set things in motion. Within weeks, she received confirmation of her acceptance at Stellenbosch University and a new path started to fall into place.

At university, she learnt the theory behind wine but had little hands-on exposure. By her third and fourth year, things started making sense. Chemistry, mathematics and viticulture are the foundations she now builds on in the cellar. More importantly, the experience taught her patience. “Winemaking is not something that can be rushed,” she says.

In 2021, during her final year, she joined the Cape Winemakers Guild Protégé Programme. It gave her the freedom to choose who would be her mentors and how she would start shaping her own style of winemaking.

She joined Hartenberg in 2022 as a winemaker intern, working under the guidance of Carl Schultz who taught her the importance of details and that every task in the cellar contributes to the making of great wine. At Groot Constantia, where she worked with Boela Gerber, who impressed on her that the cellar operates as a unit and that this collective effort shapes the wine. Reenen Borman at Boschkloof taught her to be independent and decisive, and to work with small parcels to create exceptional wines and have fun along the way.

Each mentor contributed to her growth, but it was her international experience that truly broadened her perspective. Harvests in Burgundy, Wachau and Kvareli taught her adaptability and she experienced firsthand how climate, culture and tradition influence wine.

She also completed the Michael Fridjhon Judging Academy, where she graduated with distinction. The programme changed her view from just tasting wine to truly understanding it.

In 2023, she reached a personal milestone with her first wine, Kopano, which she created while completing the Cape Winemakers Guild Protégé Programme. The name means “being together” in her native Sepedi. “I blended Sauvignon Blanc and Sémillon to symbolise unity, and hoping it would bring people together when shared,” she says. Its success at the auction was a moment of affirmation.

She now works as an assistant winemaker at Le Grand Domaine, where she keeps exploring new ideas. One project she’s focused on is making orange wine without adding yeast. The process relies on trust and careful observation.

She believes the South African wine scene holds real promise, especially as it’s becoming more inclusive and the country’s wines are leaving their mark worldwide. The younger winemakers are key when it comes to trying out new styles and ideas. “We’re experimenting with various things and making room for ourselves,” she says. “That’s what makes it exciting.”

Rapid fire Q&A

  • Red, white or bubbles? Bubbles.
  • One thing that always makes you laugh? Sarcastic jokes.
  • Who in the wine world inspires you the most? Debbie Thompson, head winemaker at Le Grand Domaine.
  • Your hidden talent outside of wine? Cooking.
  • One word that describes the SA wine industry? Diverse.

Social media

Instagram:@mosima_mabelebele