WineLand

Work with life, not against it. This simple philosophy underpins everything at Avondale. When Jonathan Grieve first arrived at Avondale in Paarl, he had no farming experience. Fresh from studying fine arts, he was more familiar with a palette knife than a spade. His lack of agricultural training meant he followed the conventional wisdom of the time, using fertilisers, herbicides, fungicides and heavy tillage.

Angelo van Dyk grew up in Durban, where his parents regularly had friends around. Wine is his way of reliving those memories and bringing people together for shared meals, stories and good times. Angelo van Dyk remembers his parents as gracious hosts whose door was always open for visitors. “There were always Vespas parked out front and people dropping in for lazy Sunday lunches or quick espressos with tall pours of grappa,” he says.

Wine lovers’ first introduction to a wine is often visual. And chances are they see it through the lens of Riehan Bakkes. Born and raised in Stellenbosch, Riehan Bakkes completed a BCom at Stellenbosch University in 2004, and later earned a master’s degree in transport economics and logistics management. As a student, he developed a strong interest in photography, shaped by his passion for the outdoors.

Chef Luke Barry’s culinary career began in his hometown, Cape Town. He has always been passionate about food. After school, he studied at the South African Chefs Academy under chefs Paul Hartmann and Garth Stroebel, graduating in 2010. His first job was at the One&Only Hotel in Cape Town before he decided to explore the world and test himself in a major food city – Hong Kong.

South Africa ranks eighth among the top ten largest wine-producing countries globally in 2025, with production reaching 9 million hectolitres (hl) and exports at 4.2 million hectolitres (hl), making the local winemaking industry not only a source of national pride but a key economic contributor. However, winemaking, like many industries, has experienced a slow recovery since the impacts of the COVID-19 pandemic on lockdowns, bans, and restrictions on the sale of alcohol locally.

Tim Atkin MW, internationally acclaimed British Master of Wine, crowned his 2025 Wines of the Year, celebrating the finest South African wines from over 200 of the country’s leading producers. A few exclusive tasting events celebrated these award-winning wines, bringing together two powerhouses of purpose and precision: Tim Atkin, with a lifelong pursuit of vinicultural excellence, and Private Clients by Old Mutual Wealth, a trusted partner in bespoke wealth management.

From the first French Huguenot settlers in 1688 to today’s Bordeaux-trained consultants and Champagne technicians, French influence has flowed through the Cape like a long, steady current. The early legacy is visible in place-names (Franschhoek, “French Corner”) and, more importantly, in ideas like choice of variety, site-first thinking, and a culture of blending for balance and longevity.

The Wine Machinery Group (WMG) recently presented its popular Amphora Symposium, which is dedicated to exploring the tradition and innovation of amphora winemaking. In collaboration with Amorim Cork, WMG welcomed an international guest speaker for the first time – winemaker and amphora specialist Pedro Ribeiro, from Herdade do Rocim in Portugal. The symposium was also open to all amphora winemakers, not only those using Manetti amphoras for which WMG is the local supplier.

Dr Adriaan Oelofse, Research, Development and Innovation manager of oenology at South Africa Wine, recently shared some insights about the technical progress and challenges of making dealcoholised wine. With some European wineries now selling dealcoholised sparkling wines at up to €100 a bottle, there’s little doubt that early scepticism about this category is giving way to a range of innovative products with the potential to compete with traditional wines at higher price points.

Membership in South Africa Wine is officially open. WineLand sat down with Rico Basson, CEO of South Africa Wine, to unpack what’s in it for producers, processors, brand owners, and everyone connected to the value chain – and why joining now is essential for the future of South African wine. Many producers say they’re stretched thin between rising costs, climate pressures, and market uncertainty. Why should they join South Africa Wine right now?