guys I’m super pumped to be here South
Africa it is 27 degrees super pumped
loving the weather I’m even more pumped
because I get to make wine and that’s
something that’s very interesting to me
because out of beer wine and spirits
wine I’m a little bit more intimidated
and a little less knowledgeable than the
other two so very excited to learn from
one of the oldest wineries here in South
Africa and we’re gonna go check out a
couple other things I hope you guys
welcome to grote constantia the oldest
winery here in South Africa as you can
see it’s harvest season and I’m gonna
teach you guys all about making red wine
[Music]
my name is Bruno Heather and I’m the one
lucky here do you just walk the venire
birth little cassava guy went up and run
down each and then we just sort of
picked random berries and we tasted
blows Thunder gonna they can analyze it
and guys he looks like
[Music]
what can be complicated but it can also
be very simple ones like it’s like you
know it’s free to pick anything overripe
you know there’s nothing as terrible as
overripe bananas yeah now you pick it
over up and that flavor will translate
into the wine that’s like this jammy
sort of cook character in the wine and
if it’s a if it’s ripe it’s any green
fruit for that matter it’s not
particularly grass can be sort of lean
in the setting their their combination
of your plant material and the sake
prawns that’s probably the most
important decision get that try to 90%
their only opportunity there’s tea
decisions right then Nestle then wanna
make is agrees and wrong we’ve made
mistakes no I’m admiring the view
they’re looking at they’re looking at
looking another thing so yeah what we
did this morning was we walked it took
samples of the merlot vineyards were
right in this area here we took samples
from this vineyard here and this
vineyard and then this one here this is
where we’re at the top and what they did
was is they were looking and trying to
break it break it up north and south
when they were standing up on the the
truck just for harvesting they don’t
want to pick everything all at once so
they want to pick it different days and
balance out their schedule
we brought the samples back to the lab
did a pH and acidity check and this
video right here is ready to pick
tomorrow so that’s what we’re going to
do we’re going to come bright and early
tomorrow morning and pick
pick that minute there all right here we
go
[Music]
everybody’s in Milan yes you got the
beautiful weather so I was trying to
race it but push me out of the way I’m
we picked up quite big teams that we
picked up to use up up to 80 even like
in some years people are living its
massive teams but it’s very important
hopeful for me from a quality point of
view I draw the picture slower but make
sure the shot that arrives at the seller
must be picture-perfect you know raisins
rotten berries green whatever you know
what I think is pretty special about
grow Constantia is doing with with these
workers they have a social and economic
responsibility if your say they could
easily buy machines and run them through
get it done lot quicker this is tough
work you only did about ten rows been
hired for a couple hours sun’s beating
down you bent over a little bit it is
tough work coming out day in and day out
to do this so respect to all these
workers especially carrying those
buckets full of grapes a lot of people
been working here – – almost eight years
doing this and they were had a smile on
their face every step of the way it was
really cool and I was glad to be part of
[Music]
the beauty of one mighty is for
everything that I say to you you go find
somebody that does definitely there’s a
lot of exceptions people might use of
weird and wonderful wines the first step
of the actual winemaking is crushing
east-end you often get bitten us or
greenness and the stalks and maybe crush
it okay you don’t put it through a
blender you don’t mash it it just
changed it tear the skin you get better
skin contact get more flavor and then
kind of from the skin you don’t wanna
damage the pill to swallow because that
can also give some bitterness to the
wine
[Music]
so you can see a lot of stuff going on
charnae so we got Chardonnay going on
filling we’ve got the press going on
right now so we just started some pinot
Tosh feel Taj is going into the press
right now you press right here through
so the fresh-pressed juice pump
boy
this tank right here so a lot of
different things going on a lot of good
stuff going on like I said it’s harvest
season so everything goes together one
big tank and we start with a Australia
way you can do natural firming
there’s a host of wild yeast and
bacteria on the on the outside of the
berry I’m good yeast and bad you so you
can’t take the chance and just sort of
great good conditions for the good yeast
you to do natural fermentation we take a
more conservative approach and we use
commercial yeast so so we add the yeast
so that they can each that via that we
add to the skins straight away and we
start them in so if you start picking
grapes in the Monday and Monday
afternoon we had we had the yeast and
that uses money you know and money so
you’re not wasting anything abstract
every single ounce visited this one this
is uh core not only didn’t rise we’ve
done only Grenache yeah II really seen
every single bit yeah
if not it comes out as
easy pocket you take all the grapes you
put them in here correct if you can
repress them at all or no they just go
in there and you see all my dog you can
see lead was because he was a via oh yes
up here and answer just go down yeah
because like that whose job is it to
clean the tanks one of us will go yeah
yeah normally the first one was holding
mine first one of the others is mine now
on and so so the guys out I would go to
do it yeah oh yeah what you see
we’re gonna talk up these clothes as
ruins so because as you can see this
all right
Wow standing right here you’re just like
man it’s just like co2 comes in your
nostrils it’s like a burning a burning
you’re used to it my man look at you
you’re like quit quit your whining this
is strong nothing like a competition to
boost the work productivity around here
the press of my man nah man I suppose
dude in 10 minutes 10 minutes sex money
so here’s a name so here’s here’s the
deal you got 13 minutes 13 29 seconds 13
29 so I have to be 13 29 seconds
tomorrow if I lose I owe you a bottle of
brandy if I beat your score you owe me a
bottle brandy here shake on it okay the
whole crowd around maybe cheer me on
cuz I haven’t done it before you’ve done
it millions of times so we’re going in
cleaning up the rest of this penal time
the first thing you get when you open
the door and I’m sure inside the tank is
all that co2 I mean that’s the first
thing you just get huge whiffs
it’s not bad though you get used to it
hope so 2021 and let me tell you it’s
well it’s a lot of work he had 12 tons
of phenotypes grape they’re just city
and it’s all compressed you know so I
first applied taking it to like clay
once it gets loosened out that’s all
right but you know I think the big thing
is that the co2 in there you know it’s
like you take a deep breath and it’s
like birds your nostrils and your throat
luckily for us they had some air pumped
into the top but still I give these guys
credit you know it’s a it’s a lot of
work what’s in here here look at the
mess
geez yeah I would have fired that dude
look at this mess
[Music]
thank us clean
we still get a fresh to watch the inside
to make sure everything is ready for the
next bunch of grapes to go in there I
didn’t fuck with tricking me over here
wasn’t a good night
first thing they asked me they’re like
hey have you ever have you ever stolen
gasoline before the bad thing is is I’m
fermentation that derivative i
temperatures take about five to seven
days relative quick so from the day you
pick it till the day you have your raw
red wine is about a week and then you
put it the barrel put the one in barrel
and we use mainly French oak come with
depending the style of wine which is 30
to 80 percent New York and we just leave
it in French oak for for about 15 to 18
months before we take it out then it and
bottle it
voila great wine
[Music]
[Applause]
[Music]
first of all I wanted to say happy
birthday my man thank you for everything
huh and I looked for best brandy and
this was the best
that’s brandy I could find man I got to
be here man yeah let’s go to my concert
you kicked my butt in the tank challenge
hey I owed him a brandy a bottle of
brandy I told him I believe he smoked me
by over eight minutes and I don’t want
to tell you he’s like 32 but my man here
is turning 50 50 today smoked me man
thank you for everything thank you for
showing us around
awesome okay
[Music]
so here we are our last day in South
Africa and I thought what better place
to go than the southernmost point I’m
extremely grateful for grote constantia
for teaching me the process of red wine
I know coming in here I didn’t know
anything about it and now I feel a lot
more comfortable moving forward see you
guys next time [Music]
Africa it is 27 degrees super pumped
loving the weather I’m even more pumped
because I get to make wine and that’s
something that’s very interesting to me
because out of beer wine and spirits
wine I’m a little bit more intimidated
and a little less knowledgeable than the
other two so very excited to learn from
one of the oldest wineries here in South
Africa and we’re gonna go check out a
couple other things I hope you guys
welcome to grote constantia the oldest
winery here in South Africa as you can
see it’s harvest season and I’m gonna
teach you guys all about making red wine
[Music]
my name is Bruno Heather and I’m the one
lucky here do you just walk the venire
birth little cassava guy went up and run
down each and then we just sort of
picked random berries and we tasted
blows Thunder gonna they can analyze it
and guys he looks like
[Music]
what can be complicated but it can also
be very simple ones like it’s like you
know it’s free to pick anything overripe
you know there’s nothing as terrible as
overripe bananas yeah now you pick it
over up and that flavor will translate
into the wine that’s like this jammy
sort of cook character in the wine and
if it’s a if it’s ripe it’s any green
fruit for that matter it’s not
particularly grass can be sort of lean
in the setting their their combination
of your plant material and the sake
prawns that’s probably the most
important decision get that try to 90%
their only opportunity there’s tea
decisions right then Nestle then wanna
make is agrees and wrong we’ve made
mistakes no I’m admiring the view
they’re looking at they’re looking at
looking another thing so yeah what we
did this morning was we walked it took
samples of the merlot vineyards were
right in this area here we took samples
from this vineyard here and this
vineyard and then this one here this is
where we’re at the top and what they did
was is they were looking and trying to
break it break it up north and south
when they were standing up on the the
truck just for harvesting they don’t
want to pick everything all at once so
they want to pick it different days and
balance out their schedule
we brought the samples back to the lab
did a pH and acidity check and this
video right here is ready to pick
tomorrow so that’s what we’re going to
do we’re going to come bright and early
tomorrow morning and pick
pick that minute there all right here we
go
[Music]
everybody’s in Milan yes you got the
beautiful weather so I was trying to
race it but push me out of the way I’m
we picked up quite big teams that we
picked up to use up up to 80 even like
in some years people are living its
massive teams but it’s very important
hopeful for me from a quality point of
view I draw the picture slower but make
sure the shot that arrives at the seller
must be picture-perfect you know raisins
rotten berries green whatever you know
what I think is pretty special about
grow Constantia is doing with with these
workers they have a social and economic
responsibility if your say they could
easily buy machines and run them through
get it done lot quicker this is tough
work you only did about ten rows been
hired for a couple hours sun’s beating
down you bent over a little bit it is
tough work coming out day in and day out
to do this so respect to all these
workers especially carrying those
buckets full of grapes a lot of people
been working here – – almost eight years
doing this and they were had a smile on
their face every step of the way it was
really cool and I was glad to be part of
[Music]
the beauty of one mighty is for
everything that I say to you you go find
somebody that does definitely there’s a
lot of exceptions people might use of
weird and wonderful wines the first step
of the actual winemaking is crushing
east-end you often get bitten us or
greenness and the stalks and maybe crush
it okay you don’t put it through a
blender you don’t mash it it just
changed it tear the skin you get better
skin contact get more flavor and then
kind of from the skin you don’t wanna
damage the pill to swallow because that
can also give some bitterness to the
wine
[Music]
so you can see a lot of stuff going on
charnae so we got Chardonnay going on
filling we’ve got the press going on
right now so we just started some pinot
Tosh feel Taj is going into the press
right now you press right here through
so the fresh-pressed juice pump
boy
this tank right here so a lot of
different things going on a lot of good
stuff going on like I said it’s harvest
season so everything goes together one
big tank and we start with a Australia
way you can do natural firming
there’s a host of wild yeast and
bacteria on the on the outside of the
berry I’m good yeast and bad you so you
can’t take the chance and just sort of
great good conditions for the good yeast
you to do natural fermentation we take a
more conservative approach and we use
commercial yeast so so we add the yeast
so that they can each that via that we
add to the skins straight away and we
start them in so if you start picking
grapes in the Monday and Monday
afternoon we had we had the yeast and
that uses money you know and money so
you’re not wasting anything abstract
every single ounce visited this one this
is uh core not only didn’t rise we’ve
done only Grenache yeah II really seen
every single bit yeah
if not it comes out as
easy pocket you take all the grapes you
put them in here correct if you can
repress them at all or no they just go
in there and you see all my dog you can
see lead was because he was a via oh yes
up here and answer just go down yeah
because like that whose job is it to
clean the tanks one of us will go yeah
yeah normally the first one was holding
mine first one of the others is mine now
on and so so the guys out I would go to
do it yeah oh yeah what you see
we’re gonna talk up these clothes as
ruins so because as you can see this
all right
Wow standing right here you’re just like
man it’s just like co2 comes in your
nostrils it’s like a burning a burning
you’re used to it my man look at you
you’re like quit quit your whining this
is strong nothing like a competition to
boost the work productivity around here
the press of my man nah man I suppose
dude in 10 minutes 10 minutes sex money
so here’s a name so here’s here’s the
deal you got 13 minutes 13 29 seconds 13
29 so I have to be 13 29 seconds
tomorrow if I lose I owe you a bottle of
brandy if I beat your score you owe me a
bottle brandy here shake on it okay the
whole crowd around maybe cheer me on
cuz I haven’t done it before you’ve done
it millions of times so we’re going in
cleaning up the rest of this penal time
the first thing you get when you open
the door and I’m sure inside the tank is
all that co2 I mean that’s the first
thing you just get huge whiffs
it’s not bad though you get used to it
hope so 2021 and let me tell you it’s
well it’s a lot of work he had 12 tons
of phenotypes grape they’re just city
and it’s all compressed you know so I
first applied taking it to like clay
once it gets loosened out that’s all
right but you know I think the big thing
is that the co2 in there you know it’s
like you take a deep breath and it’s
like birds your nostrils and your throat
luckily for us they had some air pumped
into the top but still I give these guys
credit you know it’s a it’s a lot of
work what’s in here here look at the
mess
geez yeah I would have fired that dude
look at this mess
[Music]
thank us clean
we still get a fresh to watch the inside
to make sure everything is ready for the
next bunch of grapes to go in there I
didn’t fuck with tricking me over here
wasn’t a good night
first thing they asked me they’re like
hey have you ever have you ever stolen
gasoline before the bad thing is is I’m
fermentation that derivative i
temperatures take about five to seven
days relative quick so from the day you
pick it till the day you have your raw
red wine is about a week and then you
put it the barrel put the one in barrel
and we use mainly French oak come with
depending the style of wine which is 30
to 80 percent New York and we just leave
it in French oak for for about 15 to 18
months before we take it out then it and
bottle it
voila great wine
[Music]
[Applause]
[Music]
first of all I wanted to say happy
birthday my man thank you for everything
huh and I looked for best brandy and
this was the best
that’s brandy I could find man I got to
be here man yeah let’s go to my concert
you kicked my butt in the tank challenge
hey I owed him a brandy a bottle of
brandy I told him I believe he smoked me
by over eight minutes and I don’t want
to tell you he’s like 32 but my man here
is turning 50 50 today smoked me man
thank you for everything thank you for
showing us around
awesome okay
[Music]
so here we are our last day in South
Africa and I thought what better place
to go than the southernmost point I’m
extremely grateful for grote constantia
for teaching me the process of red wine
I know coming in here I didn’t know
anything about it and now I feel a lot
more comfortable moving forward see you
guys next time [Music]
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