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Once grapes have arrived at the winery, they are processed in preparation for fermentation. White grape varieties are typically fermented without skins, while red varieties are typically [...]

Q. Where were you born ? “I was  born in Robertson on 1st April 1991.” Q. Do you get teased about being born on 1st April ? The answer comes with that charming , trade mark grin. “There was a [...]

Article by Becca Yeamans of ‘The Academic Wino’ How a wine tastes is dependent upon many factors, including (but not limited to) the variety, the vintage, where the grapes are grown [...]

Q. Where were you born ? “In Stellenbosch” Q. Where did you study and what qualifications did you acquire ? “ I did I B.Sc Agric (viticulture and oenology) at University of Stellenbosch.  [...]

By Wineland Magazine Tannins are especially associated with their astringent taste. The perception of astringency is the result of the reaction between tannins and the proteins in saliva. Tannic [...]