Winemakers On Fire, Issue #71

Hello, fellow wine lovers!

Uncork the secret to Boland Cellar’s success: collaboration. With acclaimed winemaker Bernard Smuts at the helm, this award-winning producer crafts exceptional wines by harnessing the diverse terroirs of the Cape Coastal Region. Smuts’ commitment to teamwork extends beyond the vineyards as he partners with local growers, employees, and industry experts, ensuring quality and sustainability.

The innovative “Ahintof” range embodies this collaborative spirit, making wine more approachable without sacrificing complexity. Boland Cellar’s focus on teamwork and sustainability has not only elevated their wines but also the South African wine industry. In this week’s edition, we delve deeper into the winery’s winemaking philosophy, innovative ranges, and commitment to sustainability.

"Our success is not just about the wine; it’s about the people who make it and the environment that nurtures it."

Let’s dive in.

Collaboration, Innovation, and a Winning Recipe for Success at Boland Cellar

When it comes to crafting exceptional wines, the experts at Boland Cellar know that two (or more!) heads are better than one. Under the direction of talented winemaker Bernard Smuts, this South African winery has become a powerhouse in the industry, harnessing the power of collaboration to create award-winning wines that perfectly capture the essence of the Cape Coastal Region.

With a deep understanding of the unique terroirs of the region, Smuts has forged strong partnerships with local growers, employees, and industry experts, allowing Boland Cellar to develop a unique style that reflects the diverse microclimates and soil types of the region.

But innovation is also at the heart of Boland Cellar’s strategy, with the playful “Ahintof” range of wines designed to be approachable and affordable without sacrificing the complexity and depth that wine enthusiasts crave.

But Boland Cellar's commitment to excellence doesn't stop at the winery's doors. In addition to crafting outstanding wines, the winery is also dedicated to sustainable practices and a minimal environmental footprint. Their partnership with Greenpop, a nonprofit organisation focused on environmental sustainability, and their investment in solar panels are just two examples of how the winery is working to reduce its impact on the planet.

This holistic, collaborative approach has been the secret to Boland Cellar's success, as it has allowed the winery to produce wines that are not only exceptional in quality but also truly representative of the diverse and vibrant South African wine industry. As Smuts himself says, "Our success is not just about the wine; it’s about the people who make it and the environment that nurtures it."

Welcome to Winemakers On Fire, Bernard.

Thank you, Mike.

Boland Cellar has been named the best Chenin Blanc producer in South Africa ten times. What's your secret to consistently crafting award-winning Chenin Blanc?

Boland Cellar receives its Chenin Blanc grapes from producers in Paarl and surrounding areas who grow grapes over generations on some of the best terroir for this variety in the world. The two dominant soil types in the area are granite soils and shale soils. Chenin Blanc from granite soils produces wines with minerality and elegance. Shale is clay soil with good water retention, which produces full wines with concentrated flavours and complexity. These diverse and unique Chenin Blanc wines that we find within one region are then used as blending components to produce consistent quality wines annually.

You've introduced innovative wines like the Cappupino Ccinotage and the Ahintof range. Can you walk us through your creative process when developing new wine concepts?

These are not traditional wine styles, so the goal is to also reach the non-traditional wine market by finding a connection between adventurous palates and what is possible to obtain naturally through the vineyards and winemaking techniques. We try to focus on the dominant flavour in the wine so that it doesn't get too complicated, and anyone can associate with it.

Collaboration is Boland Cellar's superpower. How does this philosophy influence your winemaking decisions and the overall quality of your wines?

At Boland Cellar, we believe in teamwork. Collaboration has been at the heart of everything we do. The exceptional quality we offer is built on working together with growers, employees and suppliers, winemakers, our community, our partners, clients enjoying the wine and, of course, nature.

The Ahintof range aims to make wine more accessible to consumers. How do you balance approachability with maintaining the complexity that wine enthusiasts appreciate?

We make the Ahintof wines from the same vineyards that we use to make our more classic ranges, so the focus is still on quality and the natural characteristics of each cultivar.

Boland Cellar works with growers across various climate zones in the Cape Coastal Region. How does this diversity of terroir contribute to your winemaking approach?

Boland Cellar’s producer vineyards cover approximately 1,900 hectares (almost 4,700 acres) in the area across the Cape Coastal Region—from Paarl and Malmesbury to Durbanville and the Berg River Valley. The variations in terroir and climate across these areas create regional expressions of each variety, giving our winemaking team the opportunity to create wines of both high quality and distinctive character.

The Cape Coastal Region is unique in its myriads of different terroirs and climatic zones, producing some of the finest expressions of the varieties grown here. Among the climatic zones we draw on are the Paardeberg and its surrounds, well-known for producing exceptional Chenin Blanc, Sauvignon Blanc, and Shiraz; the Drakenstein Mountain slopes, which have lower yields, but very high-quality grapes; the Swartland border area, which traditionally produces grain but is now also renowned for its robust, full-bodied Pinotage and Shiraz; the coastal areas, ideal for Sauvignon Blanc, Merlot, and Cabernet Sauvignon; and lastly, the Berg River Valley, which favours white varieties and consistently delivers a high-quality harvest year after year.

Boland Cellar collaborates with different growers across this region, so we can bring together grapes from a variety of different climatic zones and use them as building blocks to create the perfect style and quality for each Boland brand.

As a leader in South African Chenin Blanc production, where do you see the future of this variety both domestically and on the global stage?

Chenin Blanc is a very versatile cultivar that can be used to make a variety of wine styles: from MCC to off-dry, sweet, fresh, and fruity, rich and ripe, unwooded or wooded. The cultivar has been sustainably produced for years and will continue to thrive in the future. None of the wine-producing countries can claim to be the leader in the production of Chenin Blanc, but much is being done in the local wine industry to promote it as our signature variety with world-class offerings.

Sustainability is a key focus for Boland Cellar. Can you share some innovative practices you've implemented to promote environmental stewardship in your winemaking?

We contribute to The Greenpop Forests for Life programme specifically to raise and sustain awareness for the Cape and African honeybee species and the planting of honeybee forage, that is, specific trees for bees, as part of the Boland Trees-for-Bees program—all done as a critical cog in the sustainability of ecosystems worldwide.

Boland Cellar has partnered with Sun Exchange to implement solar panels to reduce our carbon footprint. Subsequently, it also gives us an opportunity to save on our energy bill, allowing us to re-invest the savings into our brand(s), through which we give back to our ecosystem. The solar installation is now live and generating renewable and affordable electricity.

Your career spans over two decades at Boland Cellar. What's been the most significant change you've observed in the South African wine industry during this time, and how have you adapted to it?

The average wine quality of the South African wine industry has improved greatly over the past two decades. This makes the local market much more competitive, but we can also compete better with the best in the international market. The consumer's preferences have also changed and therefore Boland Cellar is developing new wine styles to suit this dynamic.

Boland Cellar's Winning Blend of Chenin Blanc, Innovation, and Sustainability

If you're a wine lover, there’s a good chance you've come across a bottle of Chenin Blanc from Boland Cellar. This winery has been crafting exceptional Chenin Blanc for years, consistently winning awards and gaining recognition from wine critics and connoisseurs alike. But what's the secret behind Boland Cellar’s success? And how are they incorporating innovative concepts and sustainable practices into their winemaking process?

During our interview with Bernard Smuts, the cellarmaster at Boland Cellar, three key insights emerged that offer valuable lessons for wine professionals and enthusiasts alike:

1. Collaboration Across Diverse Terroirs: Boland Cellar has achieved outstanding success with Chenin Blanc by partnering with a variety of growers from different microclimates and soil types across the Cape Coastal Region. This collaboration allows the winery to blend grapes from diverse terroirs, creating wines that are not only complex and consistent but also showcase the unique regional expressions of the variety.

2. Striking a Balance Between Accessibility and Depth: In an effort to make wine more approachable while maintaining the complexity that wine enthusiasts appreciate, Boland Cellar developed their Ahintof range. By utilising the same high-quality vineyards as their classic ranges, the winemakers are able to craft wines that highlight the natural characteristics of each cultivar while remaining approachable and affordable. This balance between accessibility and complexity is a key aspect of Boland Cellar’s winemaking philosophy.

3. Sustainability and innovation: Boland Cellar has a strong commitment to sustainable practices, as seen in their collaboration with Greenpop to support the Cape and African honeybee species and their purchase of solar panels to lower their carbon footprint. By reinvesting the cost savings into their brands, the winery is able to enhance the quality of their offerings while minimising their impact on the environment.

These three insights—collaboration across diverse terroirs, a balance between accessibility and complexity, and a commitment to sustainability—are part of what makes Boland Cellar such a standout winery.

Thank you, Bernard, for your time and wisdom. May your story inspire others to embrace these principles and forge their own path towards success in whatever endeavour they pursue.

Did you miss last week’s newsletter? We dived into the enchanting world of winemaking and branding, revealing the telltale signs that your brand needs a refresh. Can a little facelift breathe new life into your brand, helping it stay relevant in an ever-changing market? Read!

Until next Tuesday, keep your glass full and your taste buds curious.