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Several WWF Conservation Champions farms promote and support the conservation of the threatened Cape mountain leopard, setting an example of environmental protection in the wine industry.
On words and meaning,
February 2018
I was stopped in my tracks by a word.
“At Du Toitskloof, we understand that to develop a sustainable local wine industry, it is essential for our workers to thrive,” says Du Toitskloof Winery CEO, Marius Louw.
I first got know Peter Finlayson aka The Pinot Pioneer over a plate of West Coast oysters and a bottle of Bouchard Finlayson’s Blanc de Mer. As far as first-impressions go—from one oyster-and-wine-lover to another—this was a home run. The memory of that lunch comes washing over me as I admire a still life of oysters, bread and a bottle of Bouchard Finlayson white—which is hung on a wall in the Hemel-en-Aarde winery. The oysters may be rendered, but the man sitting across from me is as vital as ever. The Sinatra of the wine industry, this gentle giant with his sharp blue eyes and salt-and-pepper beard has a presence that commands attention. Peter Finlayson is no wallflower.
120 000 visitors in a year.
Years swing by so swiftly, it seems like yesterday harvest 2017 finished; yet, 2018 has already started with bubbly producers taking in the first grapes during the second week of January – around a week later than last year.
“I was the smallest guy in the hostel in boarding school,” says Duimpie Bayly. “That’s where I got my nickname: Duimpie means ‘small thumb’.” And he’s never been called anything else since. I ask him what it says on his many awards or what was used in his professional capacity. The answer is of course, Duimpie Bayly. He says there may be a ‘Francis’, his birth name, on some documents somewhere.