Petrus Bosman and Thapelo Mokoena with his sons at the Nero harvest at Bosman Family Vineyards, Wellington.
By now the story of Nero d'Avola's journey to South Africa is well-known: Petrus Bosman of Bosman Family Vineyards's journey to Sicily to find a grape that would thrive in the comparable warm, dry climate of Wellington, in answer to the challenge of climate change. And then, the ingenious partnership with actor/film producer Thapelo Makoena to take this unique wine to broader markets with class and care.
Now only in its 11th vintage under the Nero label, we still like to celebrate this great grape when we harvest the huge and still juicy bunches towards the end of February. This year Thapelo invited his friends to join in, a first for many of them and a unique opportunity to get out into the vineyards and experience the provenance of this much-celebrated variety.
We rose early and ventured out into the cool vineyard to harvest the Nero d’Avola grapes for our famous Nero red wine and Nero Rosé. We got off to a (cork) flying start with sabrage, of course! Then each person was armed with secateurs and a basket and we knelt between the vines and picked the luscious, black bunches of grapes, chattering all the while, celebrating life, growth and friendship. Petrus and Thapelo’s children joined in, their nimble bodies getting in and under the vines to find hidden bunches.
We then loaded up the baskets and took them down to the cellar where we gave the whole winemaking process a headstart by stomping on the grapes, gently crushing them underfoot to release the juice that would soon be fermented into wine. Such fun!
After all the hard work we were ready for lunch. Gathering around a long table in the 270-year-old cellar was a seminal moment where we broke bread and toasted our resilience, our connection, and our belief in a bright future.
A refreshing glass of the elegant, subtly perfumed Nero Rosé paired well with the seafood paella, while the dark berry flavours and piquant hints of allspice and vanilla of the red Nero paired well with the chorizo of the other paella, cooked al fresco on gargantuan pans. Magnums of the more mature Nero 2019 were also served, showing off just how well this wine matures – full of flavour and complexity, it was decidedly more-ish!
Lunch of seafood paella paired with Nero Rosé in the 270-year-old cellar.
Although mid-harvest, winemaker Corlea Fourie popped in briefly to relate the Nero story giving context to a truly memorable experience.
Just before boarding the bus, guests were treated to a bowl of delicious, locally-made Nero Rosé sorbet, a delicious reminder of an innovative producer, and a good send-off after a memorable day.