But as Harry Crowther discovered, during a special night to mark its 100 year anniversary, its best years probably still lie ahead.
Developing and working with the winemaking techniques and viticultural practises are what is going to help keep the South African powerhouse that is KWV at the top of its game, says chief winemaker Wim Truter.
As operators in the wine trade, I think we can all agree that there is no shortage of quality, forward thinking and exciting wine from South Africa, from a plethora of niche, zany producers.
A bright future indeed. By all accounts Cape Wine in September was a huge success, and demonstrated top quality wine across all price points. As The Buyer’s Richard Siddle said where else could you pull in wine buyers, journalists and critics from all over the world just to try ONE country’s wines? They might be hundreds or thousands of miles away from the rest of the wine making community, but South Africa is showing no sign of being left behind, quite the opposite, in fact.
With so much excitement and innovation at the helm, it might be easy to get a little carried away with what lies ahead. I was recently given the opportunity to take a look back at the last century for a movement, and a nation that for so many, bridges the gap between the New and Old wine worlds.
As a producer, distributor and marketer of South African wine and spirits, KWV have long waved the vinous flag for the country. From the early days of their inception in 1918, they have helped to bring stability in times of uncertainty following World Wars I and II; also becoming leaders in wine education domestically, implementing wine and food appreciation and courses.
As we slid down into the cellars at High Timber in central London it was time to celebrate KWV’s 100th birthday, and get a feel for where a company with such a New World heritage, see themselves going forwards, hosted by winemaker, Wim Truter.
An unconventional circle of life
Wim Truter’s Earth Essence range provides the most intrigue for me. The team utilises indigenous Rooibos tea and honey bush wood and incorporates these into their winemaking process for this range. “We use tannin extract from the honey bush. This is rich in anti-oxidants and allows us to produce this range without using sulfur dioxide,” he explains.
Outside of receival and initial crushing, Wim also uses this S02 substitute when racking, cold stabalising his Chenin Blanc and bottling.
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