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Latest Articles:

Richard Duckitt – Red Winemaker at Boschendal

Q. When and where were you born ?

“I was born on 24th September 1982 in the Somerset Hospital. However I come from Darling and from a long line of well-known farmers.”

Q. Where did you stud…

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We don’t need no education?

“Natural winemaking” is taking South Africa by storm. Whatever that means. The only people who call it “Natural winemaking” are the ones who don’t practice it, which is odd, because generall…

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Pinot Grigio with Personality

By Noelle Allen. Noelle is currently working through WSET Level 4 and starting her thesis at the Wine School of Philadelphia, where she also teaches private Wine 101 classes. 

We all know that the…

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Kobus Van Der Merwe – White Winemaker at Kwv

Q Where do you originate ? 

“I was born in Montagu in the Klein Karoo  on 1st March 1983.”

Q Where did you study ?

“I was fortunate to go to Elsenburg Agricultural college where I was…

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Winter is Coming…

There’s nothing quite like an ice cold glass of Sauvignon blanc on a hot summer’s day in the scorching February sun. Or the smell of uncorking a full-bodied Cab on a rainy winter’s day in the Ca…

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Managing skin contact during red wine fermentation

by Charl Theron - 

Skin contact is a basic requirement during red winemaking, unless other techniques like thermovinification are used to extract colour from the skins. Different factors like the…

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PART 2 of a comprehensive review of aromatic wine components produced by yeast & bacteria that may well op...

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Wine Proteins And Stability

by Michael Horton

Nitrogen, mature grapes, weather, yeast, alcohol concentration, temperature, lees contact, ph levels ... all i...

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by admin

Absolutely essential for quality fermentations! Absolutely Free. And Absolutely available for download now!

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