Meet the Winemakers of Hemel-en-Aarde: Natasha Williams from Bosman Hermanus
1. How did you get started in the wine business?
Growing up in the rural town, Saron, winemaking was never on the cards. My exposure to the industry was more in the form of the surrounding table grape farms and it being the general occupation for the majority of our community.
However, I always had an interest in science and nature and I was exposed to the possibility of winemaking as a career option in my matric year, when a counsellor advised it as a suitable occupation.
At first, I disregarded this and found myself studying Microbiology at Stellenbosch University. I soon realized it didn’t tick all the boxes and in my second year I switched to winemaking. Completing a BScAgri degree in Oenology Specified. In 2014, soon after graduation I joined the Bosman Family Vineyards wine team.
2. What is your winemaking style?
I strive to make wines that are elegant and honest with a pure reflection of the terroir.
3. How do you KNOW when you have a particularly good vintage?
When I have a balanced wine in the tank and it all starts with healthy fruit.
4. What is one of your favourite varietals to work with and why?
I love Chardonnay and its versatility. I initially fell inlove with Chardonnay and how it interacts with new oak and lees contact. I have since grown a greater appreciation for this variety’s elegant and unadulterated expression.
5. In the world of wine, who do you most admire and why? Who influenced you?
I find inspiration mostly from woman in wine and their success in the wine industry. I also take pride in the people I surround myself with. Corlea Fourie, Head of Wine and Viticulture at Bosman Family Vineyards, has played an instrumental role in my development as a young woman and winemaker in the past 5 years. As well as Andrea Mullineux from Mullineux and Leeu. Her focus, determination, her fearlessness and passion, and willingness to share knowledge is admirable.
6. Do you have a favourite wine or vintage that you have made?
Vintage 2017 was a stand out year for me. It was my third vintage with Bosman Family Vineyards and I remember feeling confident in what I did. I had a better understanding of the vineyards and the outcome of the wines. A special moment was when we received the Platter 5 stars and Best Cinsaut of the year awards for our Twyfeling Cinsaut 2017.
7. What is one of the hardest things about winemaking year in and year out?
Harvest only comes once a year. We only have one shot to execute and implement the vision for a specific vineyard or wine. As winemakers and viticulturists, we invest a lot of time in vineyard management and the success of a vintage comes down to the picking date and processing within the first few months. There is very little room for error in our constant strive to improve quality while being innovative.
8. What is your most memorable wine or wine tasting experience?
I have a few memorable wine experiences. My first trip abroad, working in the Russian River Valley for 3 months with Merry Edwards. Here I learned the significance of single site expression and with the big focus on Pinot noir vinification, the experience has been influential in my approach to making Pinot noir.
Another, is a 2 week trip to France, looking for inspiration. I travelled from the small town Arbois in Jura to Ampuis and Tain L’Hermitage in the Rhone valley. Tasting through the cellars of Domaine de la Tournelle in Jura and Domaine Dard & Ribo in Hermitage. I was extremely lucky to have met some influential winemakers. I immediately fell in love with their unapologetic natural approach to winemaking and I got a better understanding of the international wine culture.
9. Do you have a random talent or party trick?
I don’t have any party tricks… I often find myself busy with an arts and craft project. I love to work with antique furniture.
10. What has surprised you about being a winemaker?
When I initially started studying and even working in the wine industry, I never imagined how wine would become part of my lifestyle and culture. It has given me an introduction into different cultures and travel experience.
