Taking over the helm from Petri Venter, who is now dedicated to Le Chant Wines only, Heinrich says that the new position is one with which he is not totally unfamiliar.
Not many 25-year-olds can say that they’ve completed 10 harvests, but Heinrich can! As nephew of Schalk-Willem Joubert, the South African partner of Oddo Vins et Domaines who own Pink Valley, Le Chant and Taaibosch, Heinrich fell under a wine influence from an early age.
“We moved down from Pretoria to Welgemoed when I was a kid and would spend a lot of time with Schalk-Willem and his family, where the topic of wine was everywhere,” says Heinrich. “I helped at Schalk-Willem’s previous winery during school holidays and had already harvested at Taaibosch before going to university. I’ve never really wanted to do anything else than make wine – except surf, of course, but that’s not work.”
Heinrich studied for a BSc Agric degree in Oenology and Viticulture, working at Taaibosch and Pink Valley, as well as at various other wineries.
After a harvest in France, he spent six months in California, where he gained experience at Fisher Vineyards – not only as winemaker but also in sales and marketing.
“This was tremendously valuable experience,” he says, “at university they teach you about vines and winemaking, but marketing and sales play an integral part of any wine business, and I jumped at the chance to see how that side of the spectrum works.”
Having spent a number of years working part-time positions at Taaibosch and Pink Valley, he was officially employed at Pink Valley in 2025 where he oversaw this year’s rosé.
“I am fortunate to understand the style of rosé Pink Valley pursues, having also worked a harvest in Provence at Domaine Vallon des Glauges, another property owned by Oddo Vins et Domaines,” says Heinrich. “It is about creating a wine with a slight, lightly hued colourwith complexity, presence and texture on the palate. As rosé specialists, Pink Valley aims for a rosé that is fresh, delicious and accessible, but also of complexity and exuberance.”
The elegant, refined Pink Valley Rosé sees a blend of Syrah, Sangiovese and Grenache from the vineyard and meticulous attention to detail in Heinrich’s cellar.
“A gentle pressing and minimal skin-contact, and the juice is kept at a chilly 2°C for two weeks before we ferment,” he says. “The minimal skin-contact is what results in the light colour, while the cooling aids with the aromatics and fresh acidity. All three varieties are kept apart before blending, and after fermenting some components are kept on their lees in cement tanks as well as in stainless steel, allowing the wine to draw texture and flavour from the lees.
“I relish the opportunity of being responsible for Pink Valley Rosé which, thanks to the excellent work of my predecessors in the cellar and the people in the marketing department, has gained a tremendous following in South Africa. It’s an honour to follow in these footsteps.”