Andrea Freeborough
The inaugural Diners Club Young Winemaker of the Year competition was held in 2001. The most important condition was that entrants were under the age of 30 - a requirement Nederburg's Andrea Freeborough easily fulfilled. Fiona McDonald interviewed her.
It was a holiday on a Helderberg wine farm while still at school which decided Andrea Freeborough's choice of career. This Eastern Cape standard seven pupil had never seen vineyards or a cellar but fell for them lock, stock and Bordeaux barrel.
"That was it! I had absolutely no idea what I was getting into but there was never any doubt that I was going to be a winemaker," she candidly admits.
Prior to embarking on Stellenbosch University's degree course in oenology and viticulture, she did her homework and had a better idea of what was required.
Something she hadn't counted on was falling for one of her lecturers! "Michael-John gave a few lectures to the honours students and the attraction was pretty instantaneous… He definitely made the first move - he invited himself over for dinner!" They've been married for three years and both spend a lot of time in the kitchen.
"That's our time together," she says. "We tend to get home late most days and cooking together is a way of unwinding."
Both lead very busy lives: Free-borough carrying responsibility for all white wine making at Nederburg while Michael-John is on the final lap of his doctorate in molecular virology, bringing an end to 12 years of study.
Freeborough made an interesting comment regarding both of them being in the same field of interest. "We know enough about each other's work to be able to talk about it - but not enough to argue about it!"
Not one to follow recipes slavishly, she cooks "adventurously" but admits to using a lot of fresh herbs - from their herb garden.
When not gardening or cooking she can be found on the Paarl squash court - three times a week - or cycling.
"There's nothing nicer than getting up early on a Sunday morning and going for a long cycle - and then for a really good breakfast afterwards, especially in summer." Spoken like a true veteran of four Argus cycle tours.
All of this is done for recreation and fun - but Freeborough is also quick to point out that she takes great enjoyment out of her work.
Initially she leaned more toward the viticultural side but her student harvests at Stellenbosch Farmers Winery (now Distell), working with Mark Carmichael-Green and current boss Razvan Macici, soon changed that.
"They've both been great to work for - and with. They emphasise the fun aspects of winemaking and are both so enthusiastic about what they do that it's hard not to be inspired."
After graduation she literally had her bags packed and passport in hand ready to set off for a harvest in Australia when the news came through that she'd landed her first job as assistant winemaker at Neethlingshof. Two-and-a-half years working with both Schalk van der Westhuizen and Philip Costandius also taught her a great deal. "It was so interesting to see how they approached winemaking differently - but in the same cellar. It's not often that you're granted that opportunity."
Sauvignon Blanc is where it's at for Freeborough.
"It's just such a challenge - to keep those delicate aromas and flavours. It's great to work with." She's obviously been successful - the 2001 Nederburg Sauvignon Blanc rated 4 Stars in WINE magazine.
This year she's extremely excited at the quality of the Chenin Blanc she's handled. "There are some amazing flavours. I think we've got something great."
And later this year she'll be heading for Bordeaux to gain experience working a foreign harvest - and learning some of their Sauvignon Blanc secrets.
Until then, she'll be cooking up a storm in both the kitchen and the cellar.
