Vyf vrae met Hendrien de Munck

Five questions with Hendrien de Munck

Hendrien’s Maia Wines project is small in volume, but big on focus. As an independent winemaker, she takes a minimalist approach, aiming not to overpower the wine, but rather to let the character of the fruit and the place shine through.

That approach doesn’t mean the wine makes itself, though. Every decision in the cellar plays a part. From pressing decisions to barrel choices, the creative process lies in knowing when to step in and when to step back.

We asked Hendrien to share her thoughts on winemaking, the challenges of building her own brand and where she sees the South African wine industry heading.

What is something about winemaking that people often misunderstand?

I don’t think people always understand just how physical and hard the work of winemaking is. There’s an idea that it’s very romantic, but the reality is different.

Of course, there are incredible moments, like watching the fruit develop and eventually tasting the finished wine, but there are also many long days, plenty of getting your hands dirty and a lot of responsibility. It’s not just about enjoying a glass of wine and telling lovely stories about it.

How do you balance creativity and control when working with minimal intervention?

You work with what you have and play with the process. It all starts with fermentation. You can make decisions about when to press, how often to pump over, whether to include stems and whether to use whole bunches. There are many small decisions that ultimately shape a wine’s character.

The choice of vessel in which the wine matures also plays a part. I use older barrels that are already well seasoned, but there are other possibilities too, such as making a portion of the wine in clay pots.

There are many ways to be creative without heavy intervention. For me, it’s about supporting the wine rather than trying to control it.

To what extent does your personality reflect the wines you make?

I make elegant wines. I think something of my personality comes through in them, especially the attention to detail, softness and finesse, but there’s also a certain strength behind them.

I’m bubbly and sociable, but I’m also a mother who works and has many responsibilities. There’s an element of perseverance and empowerment in trying to balance all these different roles.

I also want people to take the wine seriously. Many people don’t realise how much sacrifice it takes to build a wine brand from the ground up.

What is your advice for someone who wants to start their own wine brand?

Make sure you have the capital before you get started. It’s not a cheap hobby.

I was fortunate to be able to experiment before setting up my brand. It gave me the chance to learn and understand what I wanted to do.

Also make sure you’re passionate about winemaking, because it’s not always easy. Do enough research and don’t just make what everyone else is making. There are still plenty of opportunities to explore new directions.

Where do you see the South African wine industry heading, and where does Maia Wines fit into that picture?

I think people underestimate our wine industry. We really do make world-class wine, and although there are challenges and the market can be tough, we’ve come a long way as an industry, especially in terms of quality.

For Maia Wines, I believe there’s room for a smaller, focused brand with a clear identity. I specifically chose to work with Grenache because I think this cultivar has plenty of potential in South Africa.

Much of our climate and many of our regions have similarities to the Rhône in France, where Grenache thrives. Although the Swartland is already known for Grenache, I think Stellenbosch also has great potential. If Shiraz does well here, Grenache can too.

I hope my focus on Grenache helps generate more interest in the cultivar and encourages people to discover it.

Translated from the Afrikaans by AI. The Afrikaans article is the original.