Trizanne in a nutshell
Where did you start your winemaking career? Mosswood, Western Australia / Klein Constantia (Locally)
Highlights in your career: When I first started seeing the light after 4 years running my own business, with numerous times in between questioning myself and if I’m on the right track.
Winemaking philosophy: To take what I love most about my job (diversity) and apply it to my winemaking philosophy: sourcing from very diverse regions – because we have such amazingly diverse terroir and try and express that special place on earth in the bottle.
What do you regard as the main secrets behind TSW success: Hard work, diligence, taking calculated risks, focusing on something until you succeed before moving onto the next.
What makes TSW terroir special: Elim is a very special place, ancient soils, ocean breezes and the wind! Cool climate, light intensity. Swartland: diversity in soils, old vines.
Challenges for SA wine producers: Our weather – but this is global. To keep up with international pace – to not slack down, but to keep on pushing the boundaries.
How can we make wine more accessible to the SA population: Educate them, make it fun, take out the snobbish element out of wine, expose them to all different styles so that they can start and explore and feel good about themselves – rather than intimidated.
Favourite wine / red to drink: Alsacian White and Rhone red
Favourite white / red to make: Sauvignon Blanc: it is a grape that we know a lot of – we have done a lot of research on the grape and have access to a lot of documented info. Therefore we can apply knowledge to the vineyards and to the cellar practises to make the best possible wine with the grapes we receive. Shiraz: it is again a diverse grape – grows in different climatic conditions and gives very different flavours profiles. It is also a forgiving grape when it comes to picking and your windows for picking is a little less critical compared to for instance Cabernet Sauvignon.