Winemakers On Fire, Issue #21

Good day, and a warm welcome!

We would like to share some exciting changes coming to Winemakers On Fire. Beginning next week, your newsletter will be published on Tuesdays instead of Sundays. This change will not only give me more time to spend with my family on weekends, but it is also supported by research that suggests the best days for newsletter distribution are Tuesday, Wednesday, and Thursday.

We are also pleased to announce that we are broadening our focus to include a more global perspective. While our roots are in South African winemaking, we have noticed that our readership spans across the globe. With this in mind, our content will now include a more global perspective, making it more relevant and engaging for all of our devoted readers.

Thanks for reading Winemakers On Fire; we wouldn't be where we are today without your support, and we look forward to this exciting journey of exploration and discovery together.

In this week’s Winemakers On Fire, we share the inspiring story of Joseph Dhafana. From humble beginnings in Zimbabwe to becoming an award-winning sommelier, Joseph Dhafana's journey is one of passion and resilience. Barely two years after his first wine encounter, he became head sommelier at the prestigious La Colombe. Today, Mosi Wines graces top restaurant lists. His life story demonstrates that through sheer grit and determination, an individual can rise from humble origins to become a successful entrepreneur and master winemaker.

Additionally, we showcase a one-of-a-kind wine label created by Gaspar Costa, a Portuguese illustrator, that pays homage to the Tejo wine region in Portugal and Heitor, a special rooster.

Join us as we celebrate the passion, creativity, and innovation of these entrepreneurial spirits from the wine and design industries.

From Zimbabwe to Wine Poet: The Inspiring Journey of Joseph Dhafana, Founder of Mosi Wines and Spirits

In the world of wine, there are stories that not only tantalise the taste buds but also inspire the soul. One such remarkable journey is that of Joseph Dhafana, the founder and winemaker behind Mosi Wines and Spirits. From humble beginnings in Zimbabwe, where early mornings meant ploughing fields and barefoot journeys to school, to becoming an award-winning sommelier and a celebrated figure in the South African wine industry, Joseph's story is one of resilience, passion, and the transformative power of wine.

Barely two years after his first encounter with wine, Joseph found himself as the head sommelier at the prestigious La Colombe restaurant in Cape Town, where he began to explore the art of winemaking. Today, Mosi Wines and Spirits, named after the awe-inspiring Victoria Falls nestled between Zimbabwe and Zambia, graces the wine lists of the country's top restaurants. But Joseph's journey doesn't stop at personal success; it extends to giving back to the community, supporting aspiring sommeliers, and even captaining teams in the World Blind Tasting Championships.

In our interview with Joseph, we delve into his incredible life story, his passion for wine, his philanthropic endeavours, and his vision for the future of the South African wine industry. His journey serves as a testament to the belief that determination, hard work, and a love for wine can turn an individual from humble origins into a winemaker and a true wine poet.

Can you share more about your early life growing up in Zimbabwe and the experiences that shaped your resilience and determination?

Growing up in Chirumamnzu was fantastic because everything you saw, touched, or ate was organic. My parents were subsistence farmers, so everything came from the garden or the field to the table.

What inspired you to pursue a career in the wine industry, especially considering your initial dislike for wine when you first tasted it?

At the time, I was working at the Riebeek Kasteel restaurant Bar Bar Black Sheep, where I met Chris and Andrea Mullineux, and Eben Sadie. These legends taught me a lot. They would ask me to taste their wines and give my honest opinion, and they were there to assist me when I made my first wine.

Could you tell us about your journey from being a gardener to becoming a sommelier and eventually the head sommelier at La Colombe restaurant?

In 2012, I began studying wine at the Cape Wine Academy in Stellenbosch. In 2014, I founded Mosi Wines and Spirits, and the same year, I joined La Colombe as their head sommelier.

What motivated you to start Mosi Wines and Spirits, and what is the significance behind the name "Mosi"?

I simply thought it was prudent to apply what I had learned while studying. So, I started with a barrel of Chenin and a barrel of Syrah just for fun, and I bought grapes with money I saved while working as a gardener and bartender. Mosi is an abbreviation for Mosi oa Tunya, which means "the smoke that thunders" and refers to Victoria Falls in Zimbabwe.

Can you describe your winemaking process and the types of wines you produce at Mosi Wines and Spirits?

We use as little intervention as possible to make our wines as natural as possible. For maturation, we mostly use old oak. For the time being, we have Chenin Blanc and Syrah from Swartland, followed by a red blend from Stellenbosch.

You've been involved in various wine competitions and judging panels. How has this enriched your understanding of wine, and what advice do you have for aspiring sommeliers?

Being pitted against the best palates in the world taught me a lot about wine styles, regions, and what to expect and where to go; it was a truly humbling experience. Aspiring sommeliers must work extremely hard because the wine world changes every year. Wine styles and rules are changing, so they must stay on their toes to avoid being caught with their pants down.

You're known for your philanthropic efforts. Could you share some of the initiatives and projects you've been involved in to give back to the community?

Mosi assisted in the construction of ten homes in Chaka Chirumhanzu for families affected by Cyclone Idai, as well as the distribution of food hampers to 35 families affected by the natural disaster. We paid a year's school fees for a young, intelligent, but blind student at M Hugo School for the Blind in Zimbabwe's Masvingo province. We donated money to the Goedgedacht trust, which helps orphans in Riebeek Kasteel.

We’ve also given wine and money to the Eziko School of Catering in Nyanga so that students could learn how to pair food and wine. Because I believe there is no future without history, we donated wine to the Jan Van Riebeek School in Cape Town so that they could auction and repair the deteriorating buildings.

As someone who has experienced both hardship and success, what advice do you have for individuals looking to overcome challenges and pursue their passions?

Keep grinding and keep your eyes on the ball. Nothing comes easily. In simple terms and based on our way of life, you eat what you catch or reap what you sow.

How do you see the future of the South African wine industry, and what role do you hope to play in its development?

The industry is doing extremely well, and I am proud to say that we produce some of the best wines in the world. Allow me to add that there is now a significant change in terms of diversity, which was not present when I began my career. This is also happening in the hospitality industry, but there are still those who believe in the past and constantly question knowledge and credentials.

Finally, can you share a memorable moment or achievement in your career that has had a significant impact on you personally and professionally?

When I lost my job for the first time in my life in 2021, it strengthened me, and I began working extremely hard, to the point of being overwhelmed by work both local and internationaly. It turned out to be a blessing in disguise. The lesson here is that the good we do today will follow us tomorrow, and you should never be ashamed of taking a stand; your next step is the most important. Fighting does not solve problems; rather, it drains you.

Thank you, Joseph, for sharing your remarkable journey with us. We wish you and Mosi Wines and Spirits continued success!

Meet Gaspar Costa, Whose Intricate Vintage Illustrations Give Brands a Unique Look

With intricately detailed illustrations brimming with vintage flair, Gaspar Costa helps brands craft distinctive identities that stand out from the crowd. Gaspar got his start studying product design at the University of Minho in Portugal, but it was an illustration course with Daniel Silvestre that sparked his passion for the engraving aesthetic and pen and ink style.

Gaspar brings this unique, retro-inspired vision to every project. He creates illustrations and hand lettering that capture the essence of each business with intention and artistry, fueled by copious cups of coffee and an unwavering attention to detail. Gaspar combines his love of the vintage look with a thoughtful approach designed to make brands memorable, whether engraving ornate patterns or developing a bespoke logo. Every custom creation reflects his positive attitude and dedication to his craft.

HEITOR: TEJO WINE LABEL ILLUSTRATION

THE OPPORTUNITY

Beer52 reached out to me to inquire about my interest in designing a one-of-a-kind wine label for the Tejo wine region. They emphasised the importance of using local artists wherever possible. The goal was to create a contemporary and engaging label with a surreal aesthetic inspired by the visuals of the Tejo wine region in Portugal. In addition, I was tasked with coming up with a suitable name for the wine.

​THE OUTCOME

After some deliberation, I decided to go with the half-man/half-animal concept of wearing Victorian-era clothing. The man represented the people who owned the vineyards and made their living from wine production. I chose the rooster as the animal because it is a well-known Portuguese symbol.

I named the wine "Heitor" in honour of a rooster raised on our family's small farm. He was considered the leader of the henhouse.

Thank you, Gaspar, for generously sharing your unique and creative expertise with our readers.

Take a deeper dive into Gaspar’s portfolio on Instagram and Behance.

Shaping the Wine Narrative: Delivering Impactful Insights

Did you know?

According to a HubSpot study, companies with blogs receive 55% more visitors than companies without blogs.

Blogging is an effective content marketing strategy that can drive more traffic to your website, boost your SEO efforts, establish your brand as a thought leader, and ultimately lead to increased leads and sales. By creating high-quality, relevant content that solves your audience's problems, you can build trust and credibility, which can turn casual visitors into loyal customers. In short, blogging is an essential tool in any successful digital marketing strategy!

Hello, I'm Mike Carter, the driving force behind Winemakers On Fire. While this newsletter is my passion project and a privilege I do not take lightly, my expertise in content creation extends beyond these pages. I craft compelling articles and content for monthly and weekly newsletters, blogs, and case studies for the wine industry and wine industry professionals who are serious about building valuable brands—ones that grow their reputation, engage their audience, and provide additional avenues for monetization.

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