Steenberg is first and foremost a farm, a vineyard to be precise. However we also have other attractions on the estate for both foreign and local visitors: two restaurants, a hotel and … an 18-hole championship golf course. Alongside nearly every hole on the golf course lie our prized Steenberg vines. Playing amongst them can be a novelty for the avid golfer, but during harvest time it can be a nightmare for the viticulturist.

Driving the mechanical harvester through block Y is possibly one of the most frightening jobs on the farm. This is the block of Sauvignon Blanc vines right next to the driving range, where golfers warming up for their round often miss-hit the ball straight into the vines. “That block next to the driving range is the worst to harvest because the guys get hit!” explains Farm Manager Johann de Swardt, “I’ve been hit twice and those balls give you lekker big bruises!” Johann recently replaced the bonnet on his bakkie as it had also befallen victim to stray golf balls.

 

 

It doesn’t stop there though; when the vines are hit by golf balls they stay hit. The balls land only in the first four rows of vines but that is still enough to guarantee that when the vines are harvested some of the balls fall into the bin. The grapes are then taken to the cellar to be de-stemmed and crushed. This is when they reach our winemaker JD Pretorius, “When we empty the grapes from those blocks into the de-stemmer, we not only get stalks coming out the other side, we get bright yellow range balls too.”

Next time JD tees up at least he won’t be short of golf balls!

 

 

Probably the most prominent face of Steenberg is that of our winemaker, JD Pretorius. It’s pretty recognisable – even when he does forget to renew his razorblades every now and then, but apparently the designer stubble look hasn’t died just yet…

With his laid-back, easy-going nature and surfing and mountain biking lifestyle, you’d be forgiven for pegging JD as a born-and-bred Capetonian. Not so. “I’m a boytjie from Bloem,” he admits. Which begs the question: how does a Free Stater end up as a winemaker? With his plant pathologist father having played an unwittingly large role in his choice, JD always knew he “wanted to do something outdoors – I couldn’t see myself cooped up in an office all day.” Pretorius Snr. had studied at Stellenbosch University and counted Beyers Truter as an old friend, so winemaking was one of the careers under consideration – especially since food and wine had always been part of his childhood.

Although JD grudgingly concedes that the first six months of his BSc degree in oenology and viticulture was “difficult because of all the science”, prompting him to consider switching to marketing, once he realised he “could pass that stuff”, he became really excited and keen to learn more.

His three years as a Matie saw him work shifts in the tasting rooms at Muratie and Rustenberg to gain experience as well as earn a bit of pocket money. Intense harvest stints at De Toren and Graham Beck in Robertson fleshed out his practical knowledge. (He still blushes at the teasing of his Steenberg colleagues about the nickname earned at Rustenberg…”sex appeal”.)

After graduating, JD decided to gain a bit of international experience and in 2008 travelled to California where he worked at Kendall Jackson under former Bellingham winemaker, Graham Weerts. It was also where he first heard about the winemaker job at Steenberg. “With the time difference between the States and South Africa it meant that my application was waiting for John Loubser literally within hours of him having advertised the job!”

In spite of his youth and relative inexperience, JD was given six months to prove himself. Within a matter of months it was clear to cellar master Loubser that JD was up to the task. “John has been an incredible mentor. He’s allowed me enough leeway to determine what I’m capable of but is always there as a sounding board. If I drop any balls while juggling them, he’s there to catch them! His body of knowledge is awesome. It’s quite something to do barrel and base wine tastings with John.”

“And I never expected to walk into the Steenberg cellar and start issuing orders. It’s not my style. There are three guys who are my Triple A team – Andrew, Alfred and Abie who have 16, 11 and six years’ experience at Steenberg respectively. I’ve learned so much from them… It’s humbling.”