Shawn Thomson
Although his name may conjure up associations with one of the country's most famous pro-surfers, this go-getter is riding a wave of wine accolades at Du Toitskloof Cellar in Rawsonville near Worcester. Sara Steer interviewed him.
Wine is not only close to Diners Club Young Winemaker of the Year candidate Shawn Thomson's heart, it's also close to his home. So close in fact that, when quizzed as to where he lives, the 24-year-old answers without missing a beat: "Next door to the Cabernet Franc. . ."
A young man with a passion for wine, Thomson has close ties to the land. "It was actually funny how I got into wine. I grew up in Montagu where we farmed for 19 years, mostly with apricots, but we also produced grapes for Rietrivier Co-op." The family farm was sold when Thomson was 10. "I never contemplated any other kind of farming after that," he admits. After matriculating, faced with a career choice he opted for electrical engineering at the Cape Technikon. "But I hadn't been there a day when I just took my things and left."
Temporarily abandoning scholarly pursuits, the plan was to head for London with a group of friends. A stint at Montagu Cellar was merely intended to supplement his funds. "And that's where the wine bug bit me!" A tad wary of formal study after his electical engineering experience, Thomson took a year out to travel Africa, saying he wanted to experience the continent's charms. After his sojourn in the Caprivi, Botswana and Zambia, Thomson returned to the Boland and enrolled at Elsenburg Agricultural College in Stellenbosch.
Excelling throughout his Cellar Technology course, he was named top student in his final year.
The highlight of his three years at Elsenburg was a trip to France in 1999 with the other senior students. "We were such a lekker group!" he recalls.
Thomson was fortunate to get a job immediately after graduation. With two harvests at Du Toitskloof Cellar under his belt, he renewed his French connections and did a stint in the winelands of the Languedoc in 2001.
His French experience stood him in good stead and he was appointed winemaker to Du Toitskloof's cellarmaster Philip Jordaan - a position he's relishing. "I'd really like to stay here if possible. Philip is an excellent mentor and teacher.
"The experience I'm getting here is great. I have absolute freedom in the cellar" he says with an infectious grin. Thomson is acutely aware of the challenges involved in winemaking. "You bump your head and carry on by yourself. But you learn the most if you're thrown in the deep end, and that's where Philip chucked me. But he's always there as a safety net."
For a self confessed rookie Thomson has a mature approach to his chosen profession. "You must enjoy winemaking. It's not work - it should be pleasure - and the day it's not enjoyable any more you must pack your bags and leave.
There is such a broad spectrum in wine-making, no one day is the same. And especially in a Co-op, you have the freedom to go to all the member farms and select your best grapes," he elaborates.
"Our bottled wines are absolutely flying. Philip and I just want to keep the standard as high as possible and keep building." They seem to be doing just that, judging from the results of WINE Magazine's recent Best Value Competition in which Du Toits-kloof Cellar was voted Best Value Cellar Overall.
Cabernet Sauvignon, Shiraz and Merlot plantings have increased, with Touriga Naçional, Tinta Barroca, Petit Verdot and Malbec also on the cards. "I've got so many more toys to play with now!" says Thomson, although he's particularly fond of Shiraz. "It's a bastard but you can work very roughly with it, and the more you work with it, the more it loves it. It can stand up to a beating!"
When not engrossed with his "toys", this rookie is either out walking his bull terrier Merlot in the imposing Du Toitskloof mountains, or practicing his swing on the Worcester golf course. As for the future, Thomson and three good friends (fellow winemakers) are hatching plans for a small cellar in Montagu when they've reached the ripe old age of 45. "We'll only produce about 15 tons." Just enough to keep out of mischief, he says.
