Practical in the cellar
Winetech workshops for senior cellar assistants remain relevant
Winetech annually hosts workshops for senior cellar assistants in four participating regions. Participants must be bilingual and have successfully completed the Wine Training South Africa SKOP 3 certificate. During 2020, workshops were presented in Wellington,...
The importance of solids in white wine making
Seeing that grapes are the raw material for wine the juice and solids, which it contains will play a role in the resulting wine. In the case of white wine considerably less skin contact is applied than for red wine and the solids remaining after skin contact will...
Hidden Valley – sound relationships ensure growth
Hidden Valley Estate is situated against the slopes of the Helderberg Mountains and is known for its approach of close collaboration with nature. This philosophy of close collaboration is not limited to the vineyards but is also implemented in the cellar where...
The impact of sulphur dioxide additions at crush on wine yeasts, bacteria and sensory attributes
Sulphur dioxide is for sure the most general additive during winemaking. As result of its anti-microbial and anti-oxidative properties it is unique and no substitute could yet be found to replace it. Increasingly more consumers push the wine industry to limit the...
Alvi’s Drift – in top gear
Alvi’s Drift is situated on the shores of the Breede River near Worcester and the colourful name is derived from the nearby low water bridge, which gives secure access over the river. The farm was established in 1928 and the first owner, Albertus Viljoen van der...
The sustainability of French oak
Although wine barrels were traditionally made from different types of wood, oak wood was associated with it in the course of time. If the mystic of France is added to it the romantics of barrels was kick-started. Are the French oak forests however sustainable to...
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