{"id":115622,"date":"2024-09-06T05:00:59","date_gmt":"2024-09-06T05:00:59","guid":{"rendered":"https:\/\/test10.co.za\/C\/?p=115622"},"modified":"2024-09-17T07:57:56","modified_gmt":"2024-09-17T07:57:56","slug":"meet-nongcebo-langa-delheim-estate-winemaker","status":"publish","type":"post","link":"https:\/\/test10.co.za\/C\/meet-nongcebo-langa-delheim-estate-winemaker\/","title":{"rendered":"Nongcebo Langa – From Delheim Estate to the World"},"content":{"rendered":"

Nongcebo Langa didn\u2019t always dream about vineyards and cellars, but ‘curiosity and the promise of travel’ were enough to get her hooked. Winemaking wasn\u2019t even on her radar until a scholarship from the Department of Agriculture opened the door to a world she hadn\u2019t imagined. Now, as Delheim Estate\u2019s winemaker, Nongcebo is making waves in the industry, as she leads wine production at one of Stellenbosch\u2019s historic wine route estates. Since taking the reins over from cellar master, Roelof Lotriet, in 2022, Nongcebo has won numerous accolades, including the 2023 Diners Club Young Winemaker of the Year award. We chat with the talented Nongcebo Langa about her wine journey, from growing up in an \u2018alcohol-free household\u2019 in KwaZulu Natal to sampling the finest wines across the globe.<\/p>\n

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Did you always know you wanted to be a winemaker?<\/h4>\n

I didn\u2019t, but curiosity and the promise of travel were enough to get me hooked on this career journey. When I was in grade six or seven, I wanted to become a pilot. That dream evolved and I ended up in winemaking. Considering the fact that I grew up in an alcohol-free household \u2014 if I hadn\u2019t had the bursary from the Department of Agriculture and been exposed to various careers in agriculture, I would not have known about winemaking.<\/p>\n

Travel is one of the perks of the job. Which countries have you experienced, and which has been your favourite to date?<\/h4>\n

Travelling to Stellenbosch is like experiencing another country, because of how different the cultures are compared to home, KwaZulu Natal. For me, that is the crux of travel, learning from different people and their cultures.<\/p>\n

In California, USA, I learnt the value of believing in your own strengths and loyalty to locally produced products. In Germany, I got to experience the country through the lens of Christoph Hammel, from the food to the small villages and festivals that bring communities together. The last country I visited was Ireland; there, I found the most similarities to South Africa in its people and how friendly and kind they were. Later this year, I will be experiencing the UK, and I\u2019m sure I will leave with great lessons. I have enjoyed all these experiences. Each has had a positive impact on my personal growth.<\/p>\n

\"\"From left to right: Roelof Lotriet, Christoph Hammel, Nongcebo Langa.<\/h6>\n

You’ve sampled some of the world’s most esteemed wines. How do global wines compare to our local wines, in your opinion?<\/h4>\n

South African wines are of astounding quality and are produced at really high standards. Looking at these parameters, we are already sharing the same table with the great wines of the world. So, the comparison only comes in when wine styles and the influence of terroir are put at the forefront. And on that front, the consumer determines what their preference is for South African wines versus global wines.<\/p>\n

Sustainability has become a greater focus in the wine industry. How do you and your team at Delheim promote that?<\/h4>\n

My journey with wine sustainability began at university; the thesis I worked on was about smoke taint, which is a direct result of climate change. From there, I realised how important it is for each and every one of us to play a role in ensuring that such issues are minimised. I then came to work at Delheim, where sustainability is one of the estate\u2019s core values. Sustainability is lived, from the vineyards to the cellar to the people living on the farm. I have also seen the great efforts that the wine industry puts into its sustainability efforts.<\/p>\n

We have organisations like the Integrated Production of Wine (IPW), which ensure that farms comply with laws and regulations surrounding grape and wine production. I have seen people show interest in changing bottle weights, and bottle manufacturers who have started innovating such products. The only thing to make the wine industry more sustainable than it is, would be to keep up with new developments in technology to do things even better.<\/p>\n

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Current wine trends that excite you?<\/h4>\n

Fruit purity \u2014\u00a0it has allowed me to enjoy wines a lot more now and that keeps me excited about the industry. The metamorphosis of Pinotage has also been something amazing to witness with the new thinking allowing for fruitier and lighter expressions of the varietal.<\/p>\n

Wines you want to experiment with?<\/h4>\n

I am a traditionalist when it comes to many wines, but the idea of doing fun things with Pinotage is enticing. We have seen Pinotage being expressed as the product of its vinification vessels, but rarely have we seen Pinotage as [an expression of] its viticultural methods like sandy soils versus clay soils, and vinification methods like whole bunch versus punch down.<\/p>\n

What\u2019s been the highlight of your career journey?<\/h4>\n

Winning the Diners Club Young Winemaker of the Year award last year \u2014 it was a great confirmation that I am on the correct path on this winemaking journey. I always have to give props to my team because they are a big part of this journey. The next thing to beat the Diners Club award would be to win \u2018Winemaker of the Year.\u2019<\/p>\n

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You recently hosted the Meet the Makers dinner with Grub & Vine Norval. Any other exciting dinners and events lined up?<\/h4>\n

How much time do we have for this one? Just kidding! The Stellenbosch University Homecoming Wine Show is coming up. I will also be in the UK and Ireland in October doing wine dinners and shows.<\/p>\n

Favourite comfort food? What wine would you pair with it?<\/h4>\n

Pap, chakalaka and shisanyama \u2014 this is my all-time favourite. When I go home [KwaZulu Natal] to visit my family, it becomes part of the menu. I usually pair it with a Syrah, Cabernet Sauvignon or Pinotage, all of which work perfectly with the flavour elements of this dish.<\/p>\n

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What advice would you give to aspiring winemakers?<\/h4>\n

There are so many nuggets of wisdom that I have learnt over the years, and to advise someone would require an understanding of their situation. But, I would tell aspiring winemakers that winemaking is not an overnight success; it takes time and investing in yourself and the craft, so patience is a virtue one should possess. Also, have the drive and curiosity to want to make your mark and find people to help you get there.<\/p>\n

For upcoming wine events and to purchase Delheim wines, visit the website link below.\u00a0<\/i><\/p>\n

delheim.com<\/a> | Facebook<\/a> | Instagram<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Nongcebo Langa didn\u2019t always dream about vineyards and cellars, but ‘curiosity and the promise of travel’ were enough to get her hooked. Winemaking wasn\u2019t even on her radar until a scholarship from the Department of Agriculture opened the door to a world she hadn\u2019t imagined. Now, as Delheim Estate\u2019s winemaker, Nongcebo is making waves in the industry, as she leads wine production at one of Stellenbosch\u2019s historic wine route estates. Since taking the reins over from cellar master, Roelof Lotriet, […]<\/p>\n","protected":false},"author":8133,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4098],"tags":[],"class_list":["post-115622","post","type-post","status-publish","format-standard","hentry","category-general"],"acf":[],"brand_slug":"","_links":{"self":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/115622","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/users\/8133"}],"replies":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/comments?post=115622"}],"version-history":[{"count":52,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/115622\/revisions"}],"predecessor-version":[{"id":115978,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/115622\/revisions\/115978"}],"wp:attachment":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/media?parent=115622"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/categories?post=115622"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/tags?post=115622"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}