MILESTONE:  Mosima Mabelebele’s journey from her grandmother’s vegetable garden to the Stellenbosch cellars has earned her a place among six finalists for the 2026 Diners Club Young Winemaker of the Year award…

By Len Maseko

Limpopo lass Mosima Mabelebele grew up watching her grandmother coax food from the soil in Limpopo.

Today, that early fascination with growing things has blossomed into a winemaking career — and a place among the finalists for the 2026 Diners Club Young Winemaker of the Year award.

Mabelebele has been shortlisted for The Pledge Our 1060m Pinot Noir 2025, one of six wines competing in this year’s young winemaker category, which focuses on red wines.

For the assistant winemaker at Le Grand Domaine in Stellenbosch, the nomination marks another milestone in a journey that began far from the vineyards, without any childhood ambition to make wine.

In a profile published by Wineland, Mabelebele traces her love of agriculture to her grandmother’s mealie patches and vegetable growing in Limpopo. Watching seeds develop into plants sparked a curiosity that would eventually shape her working life. Wine, however, entered the picture almost by chance.

While considering her options in high school, she initially hoped to study food science. With funding a concern, she explored a government bursary and discovered viticulture and oenology among the approved courses.

Research and guidance from a school mentor helped turn an unfamiliar field into a possible career. Acceptance at Stellenbosch University opened the door.

Her studies provided the scientific foundations, but practical experience helped her connect chemistry, mathematics and viticulture with the decisions made in a cellar. Patience became an equally valuable lesson.

“Winemaking is not something that can be rushed,” she told Wineland. The Cape Winemakers Guild Protégé Programme gave her the opportunity to develop under experienced winemakers, each contributing a different lesson.

At Hartenberg, Carl Schultz impressed on her the importance of detail and the contribution every cellar task makes to the finished wine.

At Groot Constantia, Boela Gerber demonstrated the value of teamwork. At Boschkloof, Reenen Borman encouraged independence, decisive thinking and creativity when working with small parcels of grapes.

Harvest experience in Burgundy, Wachau and Kvareli widened her understanding of how climate, culture and tradition influence wine. She also graduated with distinction from the Michael Fridjhon Judging Academy, strengthening her ability to assess and understand what is in the glass.

A personal milestone came in 2023 when she created her first wine, Kopano, while completing the protégé programme. The Sauvignon Blanc and Sémillon blend took its name from the Sepedi expression for “being together”, reflecting her wish to bring people together through wine. Now at Le Grand Domaine, she continues to explore new approaches, including an orange wine project made without adding yeast.

Her Diners Club nomination places her alongside fellow young winemaker finalists Daniela Briedenhann of Saronsberg, Loïc du Toit of De Wetshof, Lee-Irvine Geduld of Bon Courage, Xander Spreeth of L’Ormarins and Carlo De Vries.

Running alongside their competition is the 46th Diners Club Winemaker of the Year award, this year devoted to white blends. Its finalists are Jacques Erasmus, Helgard van Schalkwyk, Hannes Meyer, Stuart Botha, Alvi van der Merwe and Bernard Claassen.

The 12 finalists across both categories were selected after two days of judging. The awards recognise the skill of the people behind the wines, with entry open to the South African wine industry at no cost.

Winners will be announced at a gala dinner at the Arabella Hotel & Spa on November 21. The young winemaker winner will receive R45 000, while the senior award carries R75 000. Both prizes include a return air ticket to visit a wine-producing region, subject to sponsor conditions.

For Mabelebele, the nomination adds momentum to a career rooted in curiosity, mentorship and a willingness to experiment — qualities she sees taking hold among a new generation of South African winemakers.

EVENTS

WineX Returns this week

Standard Bank Private WineX returns to Johannesburg from October 28 to 30, bringing more than 700 wines and brandies from over 120 exhibitors to the Sandton Convention Centre.

Now in its 25th year at the venue, the festival is expected to attract about 9 000 wine lovers for three evenings of tastings, art, music and entertainment.

Visitors will meet winemakers and explore offerings from established award-winning cellars and emerging boutique producers.

Designed for newcomers and seasoned collectors alike, WineX offers opportunities to discover rare wines, limited releases and exclusive tastings while learning directly from producers.

The festival runs from 5pm to 9pm, with no first entry after 8.30pm. Wednesday, October 28, is reserved for invited Standard Bank clients and guests, while public access is available on Thursday and Friday.

Early-bird tickets, available until October 18, cost R275 for Thursday and R325 for Friday. Thereafter, tickets rise to R325 and R395 respectively.

Standard Bank credit and Evolve cardholders qualify for a 30% discount, while debit and cheque cardholders receive 10% off, subject to conditions. Tickets are available through Webtickets.

New tastes at SCAPE

South African chef Mike Shier is returning from London to bring fresh flavours to the Paarl Winelands, with his new SCAPE menu launching on November 13.

Appointed executive chef at VONDELING at Vrymansfontein, Shier arrives after eight years abroad, most recently as head chef at Michelin-starred Dorian in Notting Hill.

His approach will combine accomplished cooking with the relaxed warmth of a bistro, drawing on Cape produce, international influences and an enduring enthusiasm for cooking over fire.

Set on a working almond farm on the southern slopes of Paarl Mountain, SCAPE offers views towards the Simonsberg and Table Mountain, with Vondeling wines accompanying the food.

Shier plans to develop a Cape Pantry of vinegars, preserves, ferments, atchars and cordials, capturing seasonal ingredients for use throughout the year. Local wild ingredients will also provide inspiration.

“Ultimately, it comes down to whether it makes the food taste better,” he says.

Beyond SCAPE, Shier will oversee food at The Shed, Tree Bar and private gatherings, while sharing his experience with younger chefs. Reservations and information: www.vondeling.com.

3 Valleys – One glass

Ten wine producers from Constantia, Hemel-en-Aarde and Plettenberg Bay will gather at The Cellars-Hohenort Hotel & Spa for Tastes of Our Valleys on November 14.

Set in the Constantia hotel’s gardens, the tasting expands on last year’s inaugural Tastes of the Valley event, inviting guests to explore three distinctive South African wine regions.

Constantia’s line-up comprises Eagles’ Nest, Constantia Glen, Groot Constantia, Steenberg, Buitenverwachting and Beau Constantia. Ataraxia and Creation will represent Hemel-en-Aarde, while Newstead and Kay & Monty bring a coastal contribution from Plettenberg Bay.

The regions also connect three properties in The Liz McGrath Collection: The Cellars-Hohenort, The Marine in Hermanus and The Plettenberg.

Chefs from the hotel’s Conservatory restaurant will prepare seasonal bites to complement the wines, with guests free to move between producers and discover the character of each region at their own pace.

From Constantia’s winemaking heritage to Hemel-en-Aarde’s celebrated Chardonnay and Pinot Noir and Plettenberg Bay’s emerging wine culture, the gathering promises a varied tasting journey.

Two sessions are available: 11:00–13:30 and 14:00–16:00. Tickets cost R495 per person, including a tasting glass, wine tastings and seasonal bites.

Places are limited, and advance booking through Quicket.

Spirited October Send-off

An evening of gin, tequila, mezcal, cognac, brandy, rum and liqueurs awaits visitors when the Only Spirits Show returns to Hyde Park Corner’s Centre Court  in Johannesburg on October 30.

Hosted by WhiskyBrother&Co, the show runs from 18h00 to 22h00, offering more than 50 spirits to sample. Now in its second year, it brings local producers and international brands together for an evening of tasting and discovery.

South African highlights include award-winning agave spirit Inzalo, Dullstroom Gin’s Lemonlicious LemonGinCello and potstill brandy from historic Stellenbosch wine estate Blaauwklippen. Cognac enthusiasts can explore offerings from Martell and Rémy Martin, while Larsen Cognac will make a rare South African appearance exclusively for the evening. Exhibitors will offer complimentary tastings, giving visitors an opportunity to explore unfamiliar styles and revisit favourites. Tickets cost R250 a person.

Caroline’s Vinous Gems

Sixty producers will each pour one selected wine at Caroline’s White Wine & Cap Classique Review in Cape Town this October. This year’s edition takes place on October 29, at the DHL Stadium’s Members’ Lounge in Green Point, Cape Town, from 17h00 to 20h30.

The appeal of Caroline’s annual event lies in its focused format: each invited producer presents just one wine, giving visitors a chance to explore a carefully selected line-up and meet the people behind the labels.

Hosted by Caroline Rillema of Caroline’s Fine Wine Cellar, the walk-around tasting will bring together 60 winemakers presenting their selected white wines and Cap Classiques.

Tickets cost R400 per person and are available through Quicket. Secure undercover parking costs R70 per car. The venue is at DHL Stadium, Fritz Sonnenberg Road, Green Point, Cape Town

Tickets cost R350, including a festival glass and 20 tasting tokens. Tasting Room and Mixology Theatre sessions cost R150 each. Picnic bags for two cost R350, while designated-driver tickets are R200.. – Compiled by Len Maseko: lenmaseko@weeklysamirror.news