Technical Yearbook 2023

Another exceptional feature of the estate is that the La Bri management encourages employees to take responsibility for their choices. For example, the tasting room team consists of strong individuals, with no senior person in charge and with everyone on the same level. Interviews with temporary workers are conducted by the tasting room staff and appointments are decided upon as a team. In the vineyard, close cooperation exists between the vineyard workers and management, especially with the hiring of new workers. This approach can be seen as an encouragement by management for employees to take responsibility for their decisions. According to Irene, successful knowledge transfer has an enormous effect on cellar assistants’ self-esteem, as it is inevitable that their self-confidence will increase in the

process as they begin to believe in themselves. It is also true that the individual must constantly be encouraged to be able to reach his or her full potential. The role of a mentor who encourages and supports plays an important role for cellar assistants to achieve their goals successfully. According to Dube, Irene acts as a mentor to everyone on the estate and her encouragement and involvement make a huge difference. There is a continuous transfer of knowledge in the cellar and Glen Isaacs, one of the winemakers, explains complex aspects to the cellar team in basic terms. The informal approach that La Bri follows in terms of knowledge transfer, plus the joint mentorship of Irene and Glen bears fruit and is certainly successful in developing the La Bri employees to reach their full potential. 

References https://www.wineland.co.za/la-bri-transfer-of-knowledge-promotes-positive-self-esteem/

Cellar Assistants’ Programme – information days and senior cellar assistants’ workshops add value By Santi Basson

The Cellar Assistants’ Programme hosted two information days in 2023, one each at Cavalli Estate, Stellenbosch and at Opstal Estate in the Breedekloof, as well as four workshops for senior cellar assistants in participating districts, which allowed participants to increase their knowledge on different levels. This programme is known for the considerable contribution made to knowledge transfer to cellar assistants and aims to address knowledge transfer practically and holistically. Cellars operate under immense pressure and cellar assistants must take responsibility for the quality and efficiency of work delivered. Therefore, knowledge transfer plays an important role. Winemakers confirmed that cellar assistants need to be well informed and have a sound knowledge of the product they work with. It remains important that cellar assistants know why certain processes in the cellar are essential. Therefore, cellar assistants should be equipped with as much information as possible. Increased knowledge of winemaking procedures results in cellar assistants developing an insight that some of their assignments have financial implications for the cellar. Knowledge transfer thus provides the necessary background resulting in fewer errors made in the cellar.

Arrie du Plessis, Denver Danster and Jupeter Fortuin from Robertson Wines.

Abraham Pieterse, Benna Smal and Marius Stevens from Graham Beck Wines.

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