Wine making needs a slow hand

A lighter bodied red wine with a subtle tannin structure which typically displays strawberry and cherry flavours with spicy, often earthy undertones– enjoyed with a wide variety of pairings but in particular mushroom, fish and duck dishes – is the bottle that 22-year-old Wade Sander is brewing.

This aspiring winemaker from Northcliff – who is currently honing his skills in the majestic winelands of the Cape – might be making your next favourite pinot noir.

“My interest in the world of wine stemmed from my parents and their love of fine wines. It was an interest that they nurtured and encouraged, and one that grew to such an extent that I decided that I would one day craft quality wines,” said Sander.

Subsequent to his three-year Bachelor of Agriculture degree majoring in viticulture and oenology, Sander was accepted into the Cape Winemakers Guild Internship programme where he is making waves.

During this phase of the internship, interns are given the opportunity to produce their own wines, in a style and varietal of their choice.

According to Sander, winemaking is much more complex than one may think; it is hard work and takes dedication as well as “remarkable” patience and is highly dependent on attention to detail.

“I believe that the quality of the grapes make all the difference. This is obviously influenced by the conditions of the vintage, but from my experience the more attention paid in the vineyards, results in increased quality and more efficient processing in the cellar, which allows one to focus on preserving the unique character of the grapes,” he said.

Sander added that this wine is a favoured cultivar of his, as it is capable of producing wines of outstanding quality and character.

The wine is a 2014 vintage and as such has only recently been placed in barrel to undergo maturation. It will be ready for tasting in 2015.

In response to what work goes into making a wine, Sander replied, “typically it takes anything between 12 – 24 months before red wines are released, however one only really works with the wine for the first two months. During this time the juice is fermented, pressed off the skins and undergoes a process known as malolactic fermentation. Once in barrel, one needs only to keep the barrels full while the wine matures. Blending and bottling are the last actions.”

Making a fine bottle of wine is just the beginning steps to where Sander wants to see himself.

”Moving forward, I would like to spend as much time as possible gaining experience in my chosen field. I believe that one can never stop learning in winemaking and that this better enables one to succeed,” he said.

Sander is also actively seeking international work experience that would equip him with the knowledge of the philosophies and stylistic approaches that are practiced in other countries and gain some insight into their unique terrier and fruit.

Sander has not come up with a name for this wine. What do you think he should call it? Engage with us on social media leaving a comment on our Facebook page.