L’Avenir Wines Get Fine French Make-over

The colonisation of the South African wine landscape by foreign powers continues, with French group AdVini doing most of the running of late. L’Avenir was first to fall in the hands of France’s fourth largest wine business, based in the village of St Félix de Lodez in the Languedoc, followed by Le Bonheur and a majority holding in Ken Forrester in 2016.

The deal cementing AdVini’s acquisition of Stellenbosch Vineyards has just dried, and I’d say the future for this bunch looks so bright they’d better get another set of Vuarnets.

Continue reading

Heading for the Rural Hills of Stellenbosch Shiraz

If American authors Raymond Carver and Charles Bukowski had shown more interest in visiting wine farms than drinking themselves into painfully advanced stages of cirrhosis, my guess is that Bottelary would have been their favourite parts of the Stellenbosch Wine Route. For this is still real farmer country, here along the Bottelary Road. Where wineries and houses and sheds look like they are lived and worked in, perched on hills covered in low-level bush-vines, industrial looking bulk wine dealers jostling for attention with hard-drinking houses known around here as Bush Pubs or Divorce Activators.

Continue reading

Making Great Wine a Numbers Game with Kleine Zalze

In general, players in the modern South African wine industry have been relatively slow to recognise the importance of brand-building, preferring the micro approach of marketing centuries-old buildings, terroir-driven vineyard sites and finely-tuned artists working among a few rows of barrels lined-up in a dank cellar. With the importance of economy of scale in driving a successful business coming increasingly to the fore as a non-negotiable part of the business model, Brand Building in Wine 101 is now all the rage, and one of the names popping up on the case-study list is Stellenbosch’s Kleine Zalze.

Continue reading

Stellenbosch is Wine Tourism

It has only been three decades since attending my last university class, but I can’t remember any of my teachers being quite this engaging and enthusiastic about their subject. But then again, Professor Sanette Ferreira from Stellenbosch University’s Department of Geography and Environmental Studies, is at the coal-face of arguably the South African wine industry’s hottest topic, namely wine tourism.

Continue reading

Time for Super Pinotages has Come

Quietly, the new category of Super Pinotages is causing a ripple through the incoming tide of things offered by Brand South Africa. Not everyone – present company excluded – is convinced that Pinotage can bear the torch as the nation’s grape: that sought-after focused ray of light, in clarity unmatched by any wine country, that cuts through the wad of global vinous offerings and makes universal consumers sit up and say, “Oh, that is South Africa in a glass, and we all like it. What a great piece of the wine world that neck of the woods must be.”

Continue reading

Kleine Zalze and the Sweet-spot

It has now been ten-and-something years since the wines of Stellenbosch property Kleine Zalze first passed my parched lips, and to this day I still have to find a wine under this label that fails to hit the spot. Starting at the entry level Cellar Selection range, made from grapes sourced from around the Coastal Region, to the top-tier Family Reserves from Stellenbosch, Klein Zalze just seems to get it right. Always.

Continue reading

Pinotages Deserving their Top Dollar

The one thing I dread about attending any formal wine industry discussion is that corny cliché of “South African wines are too cheap” and producers must therefore simply go ahead and raise their prices. Just like those who encourage the eradication of “boring commercial” grape varieties such as Sauvignon Blanc, Merlot, Chardonnay and Cabernet Sauvignon and propose replacing them with trendy Trousseau, Cinsault and Verdelho, the urge to raise price is usually made by folk without any real economic dependence on or general clue of the business side of the wine industry.

Continue reading

Steak to my Heart

Like football teams, fishing reels and expletives, every man has his favourite steak-house. One eatery where the smell is that of animal flesh being expertly grilled, the atmosphere unfettered by any sign of gastronomical pontification or superiority and where the knowledge prevails that what you are going to eat is bloody, meaty and good.

Continue reading