Sep 11, 2024 | In the News
The 20 finalists in the 2024 FNB Sauvignon Blanc SA Top 10 competition (Photo: OCTA 5 Photography) South African Sauvignon Blanc continues to offer consumers an increasingly diverse range of styles and complexities, as showcased by the 20 finalists of this...
Sep 3, 2024 | Galleries
Sep 3, 2024 | In the News
VIEW PHOTO ALBUM No less than 160 wines from 91 producers are competing for a coveted place in the 2024 FNB Sauvignon Blanc’s SA Top 10. This year’s competition drew strong entries across several vintages. Over three days, from 27 to 29 August, a panel of...
Jul 15, 2024 | In the News
MEDIA RELEASE For immediate release Monday 15 July 2024 While South African Sauvignon Blanc performs excellently locally and internationally, producers can now show their mettle in Sauvignon Blanc South Africa’s annual FNB Top 10 competition. Entries open Monday...
Jul 4, 2024 | In the News
We are excited to share more details about our upcoming book on the story of South African Sauvignon Blanc, a 240-page book produced in collaboration with the award-winning publisher Tip Africa Publishing. We are creating the most comprehensive book on the cultivar...
May 22, 2024 | Galleries
Apr 30, 2024 | In the News, News
There is much more to Sauvignon Blanc than just tropical flavours and being a bestseller. Even its name, which means ‘wild white’, creates an expectation of something different. Increasingly the choice of both the novice wine drinker as well as the sophisticated...
Jan 31, 2024 | Blog
Dr. Carien CoetzeeBasic Wine31 January 2024 Mousy off-flavour is a relatively infrequent yet serious phenomenon in wine and other fermented beverages. In severe cases, the spoilage can render wine unpalatable and, since there is no known satisfactory method for...
Jan 30, 2024 | Blog
Dr. Carien CoetzeeBasic Wine30 January 2024 What is stabulation? During “normal” winemaking practices, the juice lees (solids) are removed from the juice (by sedimentation or flotation and subsequent racking) after pressing. Usually, this process is...
Dec 15, 2023 | Blog
Dr. Carien CoetzeeBasic Wine15 December 2023 Part 1 of this blog series looked at different inert gases used in the cellar as well as strategies to inert gaseous tank spaces. Part 2 summarised the main findings of a study1 looking at inert gas effectiveness in...
Nov 15, 2023 | Blog
Dr. Carien CoetzeeBasic Wine15 November 2023 Part 1 of this inert gas series explains certain principles relating to the use of inert gas as well as outlines the main properties of typical inert gases used in the winery. Winemakers often use inert gases...
Nov 7, 2023 | Galleries
Nov 5, 2023 | In the News, News
CLICK HERE TO REGISTER NOW Winemakers can learn the latest about the growing No- & Low-alcohol wine market at the Sauvignon Blanc South Africa Technical Seminar, which will be held in collaboration with platinum partner EVER Solutions and Top 10 title partner FNB...
Oct 25, 2023 | In the News
Download the 2023 Sauvignon Blanc SA Top 10 Booklet South Africa’s top Sauvignon Blancs are about much more than meets the eye. Wine lovers should take a second look and taste of Sauvignon Blanc from older vintages, as well as wooded styles, according to the judging...
Oct 17, 2023 | Blog
Dr. Carien CoetzeeBasic Wine17 October 2023 Critical cellar practices involving the movement of wine, including racking, filtration, and pumping, all pose a threat of excess oxygen dissolving into the wine. The use of inert gas is often used to purge hoses,...
Sep 29, 2023 | Blog
Dr. Carien CoetzeeBasic Wine29 September 2023 Chances are that you or someone you know has experienced unpleasant and uncomfortable symptoms after consuming even small amounts of wine. Just like some people have allergies to pollen or pets, some individuals may...
Sep 27, 2023 | In the News
Sauvignon Blanc is not just a wine to enjoy immediately. The vintage of a Sauvignon Blanc is also not the expiry date. The 20 finalists in the 2023 FNB Sauvignon Blanc SA Top 10 competition held by Sauvignon Blanc South Africa are clear proof of this. No less than...
Sep 21, 2023 | Galleries
Sep 11, 2023 | In the News
This year’s judging panel of the FNB Sauvignon Blanc SA Top 10 competition on Uitkyk Estate: From left is Johann Fourie, head winemaker of Benguela Cove, protégé Mahalia Kotjane, assistant winemaker of Lievland, protégé Shanice du Preez of De Grendel, Bennie...
Aug 30, 2023 | Blog
Dr. Carien CoetzeeBasic Wine30 August 2023 Hydrogen sulphide (H2S) is a powerful aroma associated with the so-called “reductive” aroma present in some wines. Descriptors commonly used to describe H2S in wine include “rotten egg” and “sewage”. The presence of...
Jul 31, 2023 | Blog
Dr. Carien CoetzeeBasic Wine31 July 2023 The quantity and quality of juice solids at the onset of fermentation affect fermentation kinetics and the sensory profile of the resulting wines (see previous blog post). Maintaining a higher solids content in the juice...
Jul 30, 2023 | Blog
Dr. Carien CoetzeeBasic Wine30 July 2023 The term “minerality” is commonly used by wine critics and enthusiasts to describe a range of sensory experiences in wine, however, the concept of minerality in wines is ill-defined1. Minerality in wine is usually a positive...
Jul 20, 2023 | In the News, News
MEDIA RELEASE For immediate release Thursday 20 July 2023 IT’S TIME TO SHINE IN THE 2023 FNB SAUVIGNON BLANC SA TOP 10 COMPETITION After a record 152 South African Sauvignon Blanc wines competed in the recent Concours Mondial du Sauvignon, producers can now showcase...
Jul 19, 2023 | Blog
The Mycostart protocol is an innovative protocol developed by EVERINTEC for optimal yeast reactivation. Combining the Mycostart bioactivator (activation product) with a specific oxygenation regime results in improved cell vigour and a stronger cell membrane which, in...
Jun 30, 2023 | Blog
Dr. Carien CoetzeeBasic Wine30 June 2023 The low and non-alcoholic industry has seen significant growth with the rise of the so-called mindful drinking trend. It is speculated that the demand for lower and alcohol-free alternatives can be attributed to a shift...
May 31, 2023 | Blog
Dr. Carien CoetzeeBasic Wine30 May 2023 With health risks awareness, consumer preferences are shifting toward new product offerings and alternatives. This has boosted non-alcoholic wine production and sales, with many industries and researchers already abreast...
May 30, 2023 | Blog
Dr. Carien CoetzeeBasic Wine30 May 2023 There is a growing interest in the wine industry in the production of partially or totally dealcoholized wine. The reasons for the trend include general health concerns, religious reasons, import excises, and stricter...
Apr 26, 2023 | Blog
Dr. Carien CoetzeeBasic Wine26 April 2023 The decreased concentration of organic acids in grape berries due to global warming often necessitates the acidification of musts and/or wines in order to preserve the microbiological stability and their...
Mar 22, 2023 | In the News
Results SOUTH AFRICA MAKES SIGNIFICANT HEADWAY IN THE CONCOURS MONDIAL DU SAUVIGNON South African Sauvignon Blancs are among the best in the world, as judged by the 2023 Concours Mondial du Sauvignon, the biggest international Sauvignon Blanc competition. A record...
Feb 23, 2023 | In the News
MEDIA RELEASE For immediate release Thursday 23 February 2023 A once-in-a-lifetime opportunity to showcase our spectacular country, our unique winemaking community and our wonderful Sauvignon Blanc on an international stage is around the corner. Albeit a challenging...
Jan 31, 2023 | Blog
Dr. Carien CoetzeeBasic Wine31 January 2023 Calcium-induced instabilities is a most insidious problem in bottled wines mainly due to the unpredictable and slow formation of crystals which usually do not come out of solution for some time after bottling (often...
Dec 7, 2022 | In the News
MEDIA RELEASEFor immediate releaseTuesday 6 December 2022 Entries for the highly anticipated Concours Mondial du Sauvignon is open. If you are serious about Sauvignon Blanc, this is your chance to measure your wine against around 1 000 other Sauvignon Blanc...
Dec 6, 2022 | Blog
Dr. Carien CoetzeeBasic Wine6 December 2022 Yeast strains differ significantly in their ability to release thiols from the conjugated precursors and transform 3MH into 3MHA1. Studies have shown that specific genes are involved in releasing aromatic thiols and...
Nov 30, 2022 | Blog
Dr. Carien CoetzeeBasic Wine30 November 2022 There are several different types of acids found in wine, with the most prevalent acids being tartaric, malic, citric acid. The most abundant of the wine acids arise in the grapes themselves and carry over into the...
Nov 9, 2022 | In the News, News
MEDIA RELEASE 9 November 2022 Winemakers can learn about New Zealand research, vineyard “memory”, Gen-Z, sensory benchmarking, thiols, and more at the 2022 Sauvignon Blanc SA Technical Seminar The latest on Sauvignon Blanc research in South Africa and New...
Oct 31, 2022 | Blog
Dr. Carien CoetzeeBasic Wine31 October 2022 Bag-in-box (BIB) packaging facilitates selling wine in more affordable packaging as well as selling wine in larger volumes compared to a glass bottle. While boxed wine is thus generally cheaper than bottled wine per...
Oct 30, 2022 | Blog
Dr. Carien Coetzee Basic Wine 30 October 2022 The acidity and the various measurements of acidity is used in a wide range of wine production decisions including harvest timing, acid adjustments and cold stabilisation. Part 2 of this blog post continused...
Oct 19, 2022 | Galleries
Oct 13, 2022 | In the News
Download the 2022 Sauvignon Blanc SA Top 10 Booklet South Africa’s top Sauvignon Blanc wines are versatile and elegant and consumers around the world can only expect the best. This, according to the panel of leading wine experts who this year had to select the...
Sep 30, 2022 | Blog
Dr. Carien CoetzeeBasic Wine30 September 2022 Acidity’s importance to wine cannot be understated, as it contributes freshness, acts as a preserving agent, and helps, notably, with microbial stability. Knowing the acid level of a wine is, is a huge consideration...
Sep 14, 2022 | In the News
The top 20 finalists in the 2022 FNB Sauvignon Blanc SA Top 10 competition The 2022 vintage exceeds all expectations for South Africa’s best-selling cultivar. Sauvignon Blanc South Africa has announced the 20 finalists in the 2022 FNB Sauvignon Blanc SA...
Sep 5, 2022 | Galleries
Sep 5, 2022 | In the News
This year’s judging panel of the FNB Sauvignon Blanc SA Top 10 competition at Uitkyk: From left are protégé judge Mahalia Kotjane, assistant winemaker of Lievland, Johann Fourie, chief winemaker of Benguela Cove, Dr Winifred Bowman, Cape Wine Master and convener...
Aug 31, 2022 | Blog
Dr. Carien Coetzee Basic Wine 31 August 2022 Wines contain thousands of molecules, some volatile (aromatic) and some non-volatile (non-aromatic). Research often focuses on the interactive effects of aromatic molecules and their impact on the overall sensorial...
Jul 28, 2022 | Blog
Dr. Carien CoetzeeBasic Wine28 July 2022 During winemaking, oxygen exposure is usually avoided as far a possible especially during vinification of Sauvignon blanc wines. Not only can oxidation modify key aroma compounds, such as the fruity varietal thiols, but...
Jul 27, 2022 | Blog
Dr. Carien CoetzeeBasic Wine27 July 2022 Convention typically dictates that wines be served at a specific temperature in order to experience the wine at its best. Theoretically, temperature affects the volatility of flavour compounds (thus a higher serving...
Jul 25, 2022 | In the News
Entries for the 2022 FNB Sauvignon Blanc SA Top 10 Competition, the only competition in the country committed to Sauvignon Blanc, are now open. The cultivar organisation Sauvignon Blanc South Africa presents this influential competition for the sixteenth time this...
Jul 21, 2022 | Blog
Isabel de Waal21 July 2022 As consumers become increasingly concerned about what they eat and drink and the impact of their choices on the environment, the organic food and beverage market has grown steadily. This trend has also been reflected in the...
Jun 1, 2022 | Galleries
May 31, 2022 | Blog
Dr. Carien CoetzeeBasic Wine31 May 2022 What are wine lees? The word ‘lees’ is used to define the heterogeneous matrix that is deposited during pre- and post-fermentative decantation of must and/or wine. It is the residue/sediment that settles at the bottom of...
