Q : When and where were you born ?
“I was born in Wynberg in 1972.”
Q : Where did you study ?
With the mischievous grin that most of his contributions were given “I studied at University of Stellenbosch for a few years before I was asked to leave as a result of my poor academic record ! After much persuasion and bribery I was accepted at Elsenberg Agricultural College. It was here that I found my calling. I studied oenology and viticulture under the great Eugene van Zyl.”
Q : Where did you make wine before Badenhorst Family Wines ?
“I had nine vintages at Rustenberg where I made some serious wines .” “After Elsenburg I worked a few harvests at Chateau Agelus, and in the north of Rhone in France and with Wither Hills in New Zealand. In South Africa I did stints at Simonsig, Steenberg and Groote Post.”
Q : Do you consider your approach to winemaking to be different to others ?
“No, we simply work with what we have.’ Then with a broad grin continues “ Lack of cash flow and love of vinyl has determined many of our approaches in the cellar !”
Q : How involved do you get in the vineyard ?
With a determined seriousness “I spend a lot of time in the vineyards’. He continued, “I grew up in Constantia and as a kid spent a lot of time stealing grapes which gave me time to perfect my picking techniques !”
Q : Do you have any varieties you prefer to work with ?
“All the varieties that we work with are extremely different and interesting in their own right. The old vineyards of Chenin are simply sublime. Our Grenache and Cinsault, are some of the oldest vineyards in South Africa, have an infectious energy to them and this somehow translates into wine too !”
Q : Have you been influenced by any particular winemaker or by a wine region ?
With some deep thought “A person like Eben Sadie is a complete enigma. We are good friends and I enjoy his wisdom and beautiful wines. Serge Hochar from Chateau Musar was also someone with whom you talk about life. I love the wines of Burgundy and the Jura and the German wines from that long winding river “ (The Rhine !) He continues “It all started with Jean Daneel, then the winemaker at Buitenverwachting , who let me make my first wine when I was thirteen !!”
Q : What would you consider your greatest achievement as a winemaker ?
“A gold medal for Cinsaut at the one and only show in South Africa, the Jongwynskou !”
Q : How important is modern winemaking equipment in your wine making ?
“Not too important at all !” (Adi actually boasts about the lack of equipment.!)
Q : Thoughts on the future ?
“We will continue to make wines of authenticity and honesty. We will plant new vineyards to become old for future generations. We will look after and tirelessly care for the older vineyards.” Then with that tongue full in his cheek “ We will braai every fortnight at 5 am in the morning !!”
Notes : In 2008 Adi Badenhorst and his cousin Hein bought a 60 hectare, neglected old farm in the Swartland. The cousins have restored the neglected cellar which was last used in the 1930’s ! A A Badenhorst practice biological farming and make wines in very traditional ways.
by Loftie Ellis, Hand Perabo & Brett Rightford
Decanter technology can have a huge impact on juice recovery in future, according to results of commercial-scale tests.
Standard practices for the processing of grapes to juice include destemming, crushing, draining, pressing and settling or flotation. The result is always two fractions of juice: higher-quality free-run juice and lesser-quality press juice. New developments in decanter technology allow separation of juice, either directly after removal of the stems, or after some contact time. The juice is recovered without draining and/or pressing and the processing is continuous.
Worldwide, decanters are commonly used on many different products to remove solids from liquids. When the use of the Hiller decanter was first considered for commercial-scale grape processing, the idea was met with great resistance (especially from Germany). Yield and the quality of the juice obtained were the main concerns. After trialling the Hiller decanter for the past five vintages in South Africa, it can be concluded that it has the possibility of making a significant contribution to process optimisation in wineries. This article reports on three of the trials conducted in the past five years.
Materials and methods
The Hiller decanter used in the trials was a small unit, capable of processing 10 tonnes of grapes per hour. The grapes entered the system either destemmed and crushed, or destemmed and uncrushed. Separation of juice and solids happened within minutes. The pomace, mainly grape skins and pips, contained less than 50 ℓ of juice per tonne of grapes.
Trials were performed with Sauvignon Blanc and Chardonnay at Groote Post; Sauvignon Blanc at Boschendal; and Chardonnay and Pinot Noir for the production of Méthode Cap Classique (MCC) sparkling wine at Graham Beck, Robertson.
Analyses performed on both decanter and control juice and the resulting wines included: juice yield, total phenols, pH, titratable acidity (TA), potassium concentration, as well as informal sensory evaluations of the final wines. The analyses were performed by Wine Quality Consultants and Vinlab.
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Winemakers have long used yeast starter cultures during fermentation to manipulate the final profile and quality of the resulting wine. This practice has become the norm around the world. Taking this a step further, Anchor Yeast has created a product that significantly enhances a wine’s sensory profile and quality through the use of carefully selected bacteria strains during malolactic fermentation.
Based on winemakers’ success with the original Anchor Co-Inoculant Bacteria, Anchor Yeast in collaboration with the Institute for Wine Biotechnology at the Stellenbosch University in South Africa, have developed a new bacteria blend: the Anchor Co-Inoculant Bacteria 3.2. This starter culture has been scientifically formulated to improve the taste and aroma profile of red and white wines; specifically for wines with a pH of 3.2 and higher.
The new Anchor Co-Inoculant Bacteria 3.2 is a mixed lactic acid bacteria starter culture for malolactic fermentation that offers the following advantages:
- used for CO-INOCULATION, which creates more aromatic wines when compared with sequential inoculation and also increases ease of use
- the inclusion of OENOCOCCUS OENI, which has proven importance in completing malolactic fermentation
- and the inclusion of LACTOBACILLUS PLANTARUM, which results in an enhanced sensory profile.
The specific blend of O. oeni and L. plantarum strains in the Anchor Co-Inoculant Bacteria 3.2 were selected for their interaction and performance and result in the following sensory changes:
- more intense aromas
- an aroma profile with increased fruit
- fewer reductive or green flavours, especially in lower pH wines
- decreased astringency and tannin intensity.
Trials have shown that this bacteria starter culture increases the overall quality of wine compared to other starter cultures (see Fig. 1 ‘Aromatic profile’ and Fig. 2 ‘Taste profile’). In addition to providing winemakers with a powerful tool to augment red and white wine quality, this new culture is also easy to use and effective in completing the malolactic fermentation.
For more information, please contact Oenobrands at firstname.lastname@example.org or www.oenobrands.com
This is another ADVANCED WINEMAKING SOLUTION brought to you by OENOBRANDS
Can you taste the soil: literally feel the cations in their particular ratios dancing on your tongue? Or perhaps that soft sea breeze that lulls an ever so gentle slumber of eucalyptus over the grape cuticles at night? If you enjoy wine to the point of scrutiny then it’s likely that these questions have been put to you in a more than ironic tone, whilst you were swirling and sniffing your glass when you thought no-one was looking. Of course you laugh, you look sideways, make a joke about smelling the colour of the winemaker’s socks on the day of harvest in the wine (also ironically), and then apologise internally to the wine and the winemaker for your profanity. However, if bitter, unrecognised victory is your thing – and it’s gonna have to be – you’re in luck: all these things you absolutely 100% can taste, however subtle or unwittingly … they are terroir!
Terroir is a great subject to talk about because it’s so opinionated, vague and broad – there can be no universal agreement. In the broadest sense, it pertains to all the factors involved in the ‘natural’ creation of grapes – from soil, sun and sky to the roots absorbing chemical chelates from the remains of that peculiar species of Coleoptera that died in the soil. In wine, it is the expression of these diverse factors that is so coveted.
The wine community is a special group of people who have an ability to bring morality and opinion into every movement of the grape, as if each viticultural and oenological decision were being added to balancing scales in purgatory. With regards to terroir, I think, the fulcrum that people squabble over is honesty … “How honest is this wine?”. In this context (and thankfully, not elsewhere) everyone has a different definition of honesty. The honesty varies in regard to expression. Sorry for the buzzwords, expression is just a fancy way of saying what the wine tastes, feels, smells, looks (and sounds??) like – essentially, the drinking experience.
So far, so good, but now we find ourselves on bumpy ground. The current trend is to say that lower sugar levels retain a purity of fruit, and don’t mask the ‘terroir’ flavours with hefty ‘over-ripe’ fruit flavours that the berry develops as ripening continues. The belief is that more elegant characteristics show through the wine when big fruit is not present – things like minerality, one of the more obscure characteristics to observe in wine. All this is good and well, but it’s quite snobby to say it’s the only way to express terroir. Though over-ripe flavours are quite pungent and can overwhelm the softer flavours, you’re throwing science out of the window if you claim they aren’t a manifestation of the terroir; as much as the soft sea breeze is terroir and those snails and bird nests that fell into the harvester as well as all those times a vineyard worker couldn’t make it to the bathroom to relieve themselves are terroir too!
When ‘terroir’ was coined as a term, it’s unlikely that the poor French, medieval, illiterate farmer knew the weight it might carry one day. But if anything can be taken away, it is to refrain from the idea that terroir can only be expressed by one recipe: if it’s on the farm and in the wine, it’s terroir, as far as I’m concerned. Let no one tell you that there’s a quantified ranking system to assign what the ‘best’ elements of terroir are. The choice is up to you to decide which method you think makes the best wine. Comparing those methods is a story for another day.