The Winetech study groups and senior cellar assistants workshops are endorsed by industry organisations, i.e. Shiraz SA, Cape Vintners Classification and the Cape Winemakers Guild and aim to address development and the transfer of knowledge in a practical and holistic manner, through closer collaboration with cellars.
There is a serious need for the development of practical knowledge, as well as general knowledge of cellar assistants, which should add value to their careers.
During 2019, apart from the study groups, which are available to all cellar assistants, workshops for senior cellar assistants will be presented once again. These workshops will be presented in the Breedekloof, Vredendal, Upington and Wellington.
The aim of the Winetech study groups and workshops are to broaden knowledge and to increase productivity.
Winetech 2019 Workshops for Senior Cellar assistants
- In 2019 a workshop, which also includes a tasting, will be presented to senior cellar assistants in Wellington, Breederiver, Vredendal and Upington.
- Qualified winemakers will present the workshops in these areas.
Content of the 2019 Senior Workshop:
- The use and aim of cooling and heating during different winemaking processes.
The following applies to the 2019 workshops for senior cellar assistants:
- The workshops will be presented in Wellington, Breedekloof, Vredendal and Upington
- The workshops will last 3 ½ hours each.
- Confirmation letters with more information will be mailed beforehand.
- Participation is free of charge.
- Cellar assistants must be literate and successfully completed the WTSA SKOP 3 qualification.
- Participants must be fluent in Afrikaans and English.
- The workshops will be presented at a central location in the area.
- Enrolments will be accepted on a first come, first serve basis.
- Confirmation of participation, with proof of SKOP 3 qualification is essential.
- The ID numbers of cellar assistants will be required in order to participate.
- Only 25 individuals will be accommodated.
- Notes will be available electronically in Afrikaans and English.
- Attendance registers will be electronically available to participating cellars.
- A letter, which can be used for BEE purposes, will confirm the rand value of the workshops and will be available electronically to participating cellars.
Winetech Study Groups 2019
The following applies to the study groups:
- Three study groups each for the Afrikaans and Xhosa cellar assistants are presented in the different participating regions from June until end of August. Please refer to the annual programme to confirm the dates, venues and contents for each study group.
- Confirmation letters will be mailed beforehand to confirm the study group of the relevant month.
- Confirmation of participation is essential.
- The study groups are presented by a qualified winemaker, Nomonde Kubheka.
- Participation is free of charge and the number of participants is not limited.
- All cellar assistants are welcome to attend, including semi-literate and illiterate individuals.
- The ID numbers of individuals will be required in order to participate.
- Study groups will not be presented to groups smaller than 12 cellar assistants.
- The study groups last 1 ½ hours each and will start at 14:15 sharp and conclude at 15:45, (excluding Botriver).
- Attendance registers will be electronically available to participating cellars.
- A letter, which can be used for BEE purposes, will confirm the rand value of the study groups and will be available to participating cellars.
- Notes in Afrikaans, English and Xhosa will be available electronically to participating cellars.
- After each study group the cellar assistants will be evaluated and the forms will be returned to the cellar assistants at the next session.
- The scores achieved during the evaluation will be available electronically once a month.
- The evaluations will determine the top 10 candidates for 2019.
The contents of the 2019 Winetech study groups are as follows:
Study group 1: Composition of grapes; ripening of grapes; receive and off-loading of grapes.
Study group 2: Destemming and crushing of grapes; cooling of grape mash.
Study group 3: Separation of juice and skins before fermentation.
For more information please contact Santi Basson at santib@mweb.co.za or telephone number 072 298 8186.