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In terms of representation of people of colour in the wine industry, Maliehe feels more can be done.<\/p>\n\n\n\n
“It is unfortunate to observe, we are not there [yet]. Sadly it sometimes feels like we [are] still in the 80s. Being a woman and being black is an added double pack full of challenges, however, not all is dark and [gloom],” she said. “There are success stories, [however], some people are just tired of the old mindsets. So, those are the people we tend to work with and collaborate. We will always be different in race, thoughts, business ideas but our common goal is running successful businesses. I think if we could focus on the bigger goal instead of egos, then we could achieve more.”<\/p>\n\n\n\n
Her advice to aspiring winemakers: “Define your vision and a purpose in life. In that way, you remain focused on the ball and not on toxic players. Keep an eye on that ball, no matter what.”<\/p>\n\n\n\n
Quick-fire Q&A<\/span><\/strong><\/p>\n\n\n\n What is your favourite varietal, and why?<\/strong><\/p>\n\n\n\n Koni Shiraz \u2013 solid rounded tannins, plenty of earthy, meaty flavours with a good long finish. Matured for 14 months in French oak barrels.<\/p>\n\n\n\n If you could have the ultimate food-and-wine pairing, what would that be?<\/strong><\/p>\n\n\n\n I already facilitated this event few weeks ago \u2013 one of our first Chef\u2019s Table food paired with Koni to 20 fabulous customers in the outskirts of Pretoria, at our new home for Gauteng events, NOKO Farm. We teamed up with a young inspiring chef, Thabo.<\/p>\n\n\n\n If you could sit down for a wine tasting with anyone \u2013 whether they\u2019re still alive or no longer with us \u2013 who would that be?<\/strong><\/p>\n\n\n\n My late grandparents and dad.<\/p>\n\n\n\n <\/p>\n\n\n\n