Winemakers On Fire, Issue #20

Good day, and a warm welcome!

In this week’s Winemakers On Fire, we share the fascinating story of Klaas Stoffberg, a Swartland local and Babylonstoren winemaker who has travelled the world to hone his winemaking skills. But it is in the shadow of the Simonsberg Mountain at Babylonstoren that he has perfected his craft. Klaas, a gifted winemaker, has been instrumental in the development and growth of Babylonstoren's wines.

Additionally, we showcase a bold move to redefine luxury in the world of sparkling wines. Heemskerk, from Tasmania, set out to launch a super-premium sparkling wine that could rival French champagne. The challenge for Denomination Design was not merely to create a worthy product but to make it as appealing as French champagne, especially as a gift or for special occasions.

The outcome was a bespoke, reusable stopper that not only enhanced the brand's desirability but also addressed a common consumer frustration: the inability to reseal an opened bottle of champagne. This innovative approach proved to be an instant hit with consumers, resulting in remarkable success.

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

Unveiling the Artistry of Babylonstoren's Winemaker: A Glimpse into Klaas Stoffberg's World of Wine

Babylonstoren is one of the oldest Cape Dutch farms, located in the Franschhoek wine valley at the foot of Simonsberg. It has a beautiful and diverse fruit and vegetable garden, unique accommodations, fine food and wine, and evokes a sense of well-being. Babylonstoren was the regional winner in the best in accommodation category at the prestigious Best of Wine Tourism Awards 2023.

Klaas Stoffberg, a Swartland local and Babylonstoren winemaker, has travelled the world to hone his winemaking skills. But it is in the shadow of the Simonsberg Mountain at Babylonstoren that he has perfected his craft. Klaas, a gifted winemaker, has been instrumental in the development and growth of Babylonstoren's wines.

Can you share with us more about your journey from considering architecture to becoming a winemaker? What drew you to the world of winemaking?

I grew up on our family farm in the Swartland, where we cultivate vineyards and deliver the grapes to Windmeul Co-op. I always loved science and the outdoors, so winemaking was the perfect collaboration.

You've had the opportunity to work in various wine regions worldwide, from Napa Valley to Bordeaux. How have these experiences influenced your winemaking style and approach?

My first overseas winery was a 95,000-ton winery in Napa, where I learned more about the systems behind running a winery than about the quality of the wine. After my stint in the USA, I returned to South Africa and worked at Rust en Vrede (250-300 tons) and after that, I went to Bordeaux, St. Emilion, to work with Hubert de Bois (owner of Chateau Angelus) at Clos des Jacobins, where the main focus shifted to quality over quantity.

In France, I fell in love with wine and the way of thinking about wine. After France, I worked at Ernie Els Wines for 5 years, which produces premium wines focused on quality. During my time at Babylonstoren, I had the privilege to do numerous harvests in different areas, including Chianti, Tuscany, the Rhone Valley, and Burgundy.

I learned from my travels and previous experiences that to create a special wine, it takes attention to detail, and you need to be able to adapt to the situation in front of you.

Babylonstoren has received numerous accolades and awards under your leadership. Could you highlight one achievement that stands out to you as particularly meaningful?

Accolades are a good measurement to see if you are heading in the right direction. It’s difficult to single out one, but to sell out on all our wines every year must be up there.

What unique characteristics of the Simonsberg Mountain's soil and climate contribute to the exceptional quality of Babylonstoren's wines?

Back in the days when the land was handed out to the farmers around the Simonsberg-Paarl area, it was very narrow and long up against the mountain so that all the farmers could get their animals to the Bergriver that passed through town. The advantage we now have is that we have all these elevations and slopes to work with to build complexity in the wines and to create a better wine in the end. Babylonstoren’s lowest vineyards are 150m above sea level, and the highest are 650m above sea level.

Could you tell us more about the history of Babylonstoren's wine cellar and how it blends modern technology with traditional winemaking methods?

The idea behind the layout of the Babylonstoren’s winery is to show guests on the cellar tour all the different vessels people used throughout the history of winemaking. We have stainless steel, wood, raised cement, clay amphorae, Nomblot cement eggs, and traditional French barrels in the cellar. All these vessels are in use and bring different elements of complexity. Every day there are three tours where guests can experience this (10h, 13h, and 16h), which include the cellar tour and tasting in our underground cellar.

How do you approach the challenge of producing 13 different grape varieties at Babylonstoren? Are there any specific varieties that you find particularly exciting to work with?

Someone once asked me which wine or cultivar was my favourite, and my answer was, “You can’t choose between your children”. Each cultivar has a role to play in the final blends, and attention to detail goes into the making of all of them.

What is your winemaking philosophy, and how does it align with Babylonstoren's values and logo, which symbolise simplicity and a connection to the earth?

Our wines are a combination of the very essence of Babylonstoren—keeping things simple and as true to the earth as possible. Truth to the area we are situated in on the slopes of Simonsberg, and simplicity by making elegant and balanced wines as natural as possible.

Could you share some insights into the future of winemaking at Babylonstoren? Are there any exciting projects or developments on the horizon?

Guests who go the extra mile by visiting our main restaurant (Babel) will get the opportunity to get their hands on a bottle of “In die Wolke” Pinot Noir 2019. This is an exciting project we’ve been working on for a while. A Pinot Noir planted 650 m above sea level. Also, we have some exclusive wines that we only produce for our wine club, for example, Clay Pot Roussanne, Wooded Steen, and Cape Blend, which don’t form part of our wines that are available to the trade.

Outside of winemaking, you mentioned your love for mountain biking, golf, and trail running. How do these passions complement your role as a winemaker, and do they influence your approach to your craft in any way?

Being outdoors often keeps you in contact with nature and your senses sharp. Cycling or running through the vineyards helps you recognise things someone in a bakkie driving past won’t be able to see. I believe following a healthy lifestyle and staying fit has a lot of advantages you are not aware of until you lose them. Golf is the perfect networking platform between friends and customers. It levels the playing field and shows the true character of the person you are dealing with.

Thank you, Klaas, for sharing your fascinating story with us. We wish you and your team at Babylonstoren continued success!

Georg Jensen: The Iconic Danish Design House Teams Up with a Tasmanian Winery to Redefine Luxury

When Heemskerk from Tasmania wanted to launch a super-premium sparkling wine that would compete with French champagne, the packaging had to be unisex in appeal, just like French champagne houses.

Denomination Design’s challenge was how to make Heemskerk more desirable than a bottle of champagne when a consumer was looking for a gift or something for a special occasion. Our client was keen that Heemskerk did not imitate the French category but rather created its own category with ultra-premium design-led packaging. We came up with the idea of a bespoke stopper and took the idea one step further by recommending a collaboration with Georg Jensen to instantly give the brand the luxury design credentials it required.

The reusable stopper was specially designed to cover the crown seal, creating not only a unique but also functional gift. The design was inspired by a frequently expressed frustration with champagne and sparkling: the inability to reseal an opened bottle. The striking packaging was an instant hit with consumers.

With no advertising support, the first retailer sold more than 20% of its entire Georg Jensen allocation in six days. Within three months of its release, the Georg Jensen Hallmark Cuvée had sold 50,000+ units, making it the third largest $25+ Sparkling Wine in the Australian market (in terms of value and volume).

Thank you, Rowena Curlewis, CEO & Co-Founder of Denomination Design, for generously sharing Denomination’s innovation and creative expertise with our readers.

Hello, I'm Mike Carter, the driving force behind Winemakers On Fire. While this newsletter is my passion project, my expertise in content creation extends beyond these pages. I craft compelling articles and content for a diverse range of professionals, including entrepreneurs, executives, and corporate entities, all seeking to establish themselves as thought leaders in their respective fields.

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