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Old world wines are from countries/regions where winemaking with Vitis vinifera grapes first originated. Old World wine regions are largely based in Europe whereas New World wines are from countries/regions where winemaking (and Vitis vinifera grapes) were imported during and after the development of each country/region. South Africa is part of the New World Wine Heritage.

Justin Corrans is our Chief Winemaker. He brings with him 20 years of local and international experience to KWV.

Our winemakers include Wim Truter, Izele van Blerk, Kobus van der Merwe, Louwritz Louw, Sacha Muller and Carla Cutting. Together they bring to KWV years of valuable experience and wisdom.

Marco Ventrella is our Chief Viticulturist. He joined KWV in 2010, and has a fascination with vineyards, winemaking and the challenges associated with making great wine.

Pieter de Bod is our KWV Master Distiller. With 25 years in the spirit business, apart from making our award-winning brandies, Pieter also judges on many local and international tasting panels.

Terroir refers to the factors or specificity of region and includes the soil, climate, weather and cultural practices. Terroir can influence the taste in wine by its character, quality and personality. All of which are determined by climate, weather and soil.

No. The most common methods of sweet-wine production in South Africa include selective late harvesting and partial drying of grapes. The grapes are allowed to hang for an extra-long time on the vine so that the sugars can ripen. Usually made from grape varieties such as Hanepoot or Muscat de Frontignan, sweet grape juice is added. The wine is then stabilised to prevent a secondary fermentation from taking place.

The process of fermentation in winemaking turns grape juice into an alcoholic beverage. During fermentation, yeast transforms sugars present in the juice into ethanol and carbon dioxide. Fermentation may be done in stainless steel tanks (familiar with many white wines like Riesling) in an open wooden vat, inside a wine barrel and inside the wine bottle itself as in the production of many sparkling wines. In winemaking, different processes fall under the title of “Fermentation” but might not follow the same procedure commonly associated with wine fermentation. Here mentioned below are other ways of fermentation of wine such as:

  • Bottle Fermentation
  • Carbonic Maceration
  • Malolactic Fermentation
  • Keep the wine in a cool dark place
  • Store corked wine bottles on their sides.
  • Store in a place where the temperature is constant.
  • Isolate the wine from sunlight and dust.
  • Store for an appropriate amount of time.
  • Adjust the temperature accordingly before serving.

Cognac is a type of brandy made in a particular way, governed and guided by the Bureau National Interprofessionnel du Cognac. Brandy, particularly South African Brandy is similar in that it also has to have strict methods in production and the Liquor Products Act determines that. The other difference is the region. Just like Champagne, can only be called as such if made in the region and according to specific set standards, production of Cognac must be in the Cognac region of France. Production of Brandy can, however, be in any other area or place. One similarity they both have is that both Cognac and South African Brandy must be made from grapes.

Mainly Chenin Blanc or Colombar Grapes are used.

Brandy is made from good quality table wine which is double distilled in copper potstills to a spirit and then matured in oak barrels for a minimum of 3 years.

Made in the age-old Cognac custom using copper pot stills as the distillation apparatus, this type of brandy is strictly regulated in South Africa, where the liquid must consist of 100% potstill brandy with a minimum ABV of 38% and aged for at least three years. A good example is KWV’s 10 Year Old.

Depending on the category of the brandy, the alcohol volume of Brandies vary from 38 – 43% in South Africa.

To mark KWV’s Centenary, KWV released its KWV Centenary Brandy, a blend of the very first brandy made by KWV in 1926, as well as brandy from the only barrel rescued from a fire that razed KWV’s historic cellars in 1942. The balance is completed with KWV’s rarest brandies, averaging 42 years of age.

KWV brands are distributed in over 100 markets globally, with KWV Wines and Spirits having been available in these markets as far back as the 1920s. Our partners at Eggers and Franke in Germany have been working with KWV since the 1920s. Golden Kaan, KWV Wines and Roodeberg are amongst the top 10 South African brands in German food retail. We have recently established new partnerships in the USA, Brazil and China, which hold very exciting potential.

KWV’s commitment to environmental preservation reflects in its policy and Integrated Management System (IMS). A policy statement was developed, which demonstrates the company’s position in terms of EHS. KWV ensures that practices and procedures relating to the purchase of raw materials, as well as production and packaging operations, are evaluated to guarantee minimal detrimental effect on the environment.

KWV successfully passed the Integrated Production of Wine (IPW) audit in 2017.

KWV Installed 2 Borehole systems to reduce water consumption from municipal sources in 2018. The water is treated and fed into the main ring. The water quality is monitored and treated to SANS 241 standards and anticipated saving from municipal water of 30% is envisaged for 2019.

South Africa including Swartland, Wellington, Paarl, Darling, Stellenbosch, Elgin and Walker Bay among others. Grapes are expertly handled and transported to KWV’s cellar facilities in Paarl in the Cape Winelands. Our facilities cover approximately 22 hectares, and at the heart is the world-famous Cathedral Cellar, built in 1930.

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