How did you begin your career in the wine industry?
My first introduction to wine was as a hotel pool porter. I remember waiting on an English family; at that time, most of our guests would just order a glass of wine from the bar but this particular family ordered a bottle. I had never opened a bottle of wine before and, after trying repeatedly, I finally had to ask the family for help. The next day, I went to winemaker John Loubser and asked him to teach me all there was to know about wine. Under his wing and together with Cellar master Herman Hanekon, I gained an understanding of both the production and the tactical side of wine making. From there my passion for wine grew and in 2006, I studied at the Cape Wine Academy in Stellenbosch while working as a sommelier. In 2008, I took part in the Young Sommelier’s category in the national Chaîne des Rôtisseurs competition in South Africa – which I won. I have won this award once – sadly, previous winners are ineligible to enter again.

Tell us about your time spent learning about wine in the UK?
I did a Sommelier Exchange Program during my time with Red Carnation Group, first with Eric Zwiebel (famed Master Sommelier) in Dorset then with Nicholas Clerk at The Milestone Hotel in Kensington.

Can you name the moment in your career when you realised you’d made it as a sommelier?
The moment I ever feel I’ve made it will be the day I retire my apron. The journey never ends. I constantly discover something new and am always on the hunt for new and exciting aspects about wine.

What is the most important trait to be a master sommelier?
Wine cannot just be about taste, colour and texture. It must also tell a story and the sommelier needs to be that storyteller. There are some truly amazing South African wines with incredible stories of the South African people behind them. Being a Sommelier is more than just having a passion for wines. Some of the most recognised sommeliers in the world come from countries that don’t even produce wine, which goes to show the relevance of academic study. So this remains high on my career priority list.

What are your five favourite wines of all time?
Castelo Di Ama in Gaeoli-In-Chianti counts as my all-time greatest wine. I’ve been there and tasted the wines with the owner and her winemaker husband, an experience I shall treasure for life.

Thelema Cabernet Sauvignon counts as by far my most favourite South African wine simply because it was the first ever wine I served to my father. As a non-wine drinker with no knowledge whatsoever of wine, he found it completely accessible.

Beeslaar Pinotage, by hugely celebrated Pinotage King Abrie Beeslaar, is definitely one wine of Cape Wine Royal Status and, finally, Bouchard Finlayson Tete De Cuvée Pinot Noir is a wine that can take on some of Nuits St Georges Superstars on any given day.

I had a rare opportunity to stay at Chateau Lafite as a guest of Baron Eric de Rothschild and his family, it will be difficult to single out any single vintage as being better than others but a 1917 vintage tells an excellent story of perseverance, hope, passion and tremendous work ethic during one of the most trying times of the last century.

After visiting Bordeaux and going through some of their world famous First Growths, I was particularly impressed with Cheval Blanc’s unconventional approach in that Cabernet Franc is their leading varietal. An all around, well-balanced wine.

What is your favorite wine of the moment?
Erika Obermeyer Meticulous Sauvignon Blanc is by far one of the best hidden gems I’ve discovered in the last few years. The wine is ever inviting with its bright yet elegant fresh fruits and crisp acidity.

What are your top recommendations for choosing a fantastic wine?
Price is irrelevant and isn’t an assurance of a better quality. Look for that one wine that makes you want another glass, the one that gives a sense of satisfaction. Don’t over-complicate it. The wine must show balance and must be enjoyed effortlessly.

Artisans of Joy