New Cellar Master Joins Nuy Winery In Its 60th Year
Written by: Yolandi de Wet Save to Instapaper
Nuy Winery, nestled in the picturesque Nuy Valley along the Breede River, is delighted to introduce its new cellar master, Christo Basson. With an accomplished background in winemaking, Basson brings a wealth of experience and expertise to Nuy’s team.
PATH LEADING UP TO NUY CELLAR MASTER
Basson’s journey in the industry commenced in 2002 at DTK Wines in Rawsonville. In 2008, he joined the team at TCB Wines as Winemaker/Cellar Master, where he spent over a decade to perfecting his craft. In 2019, Basson took up the position as winemaker at Lutzville Vineyards in the west coast region, where he earned several esteemed awards for his exceptional winemaking skills. His portfolio includes a diverse range of wines, from still white, red wines, natural sweet, fortified to sparkling, and organic wines. He holds qualifications in business management as well as from EKOV, Wine Training SA and the Cape Wine Academy.
FOURTH CELLAR MASTER IN 60 YEARS
Basson is the fourth cellar master in the history of Nuy Winery, which celebrates its 60th anniversary this year. His appointment symbolises the continuation of a proud legacy of winemaking.
A WORD FROM CHRISTO
Reflecting on his new role, Christo remarked, “I am excited to join Nuy Winery and look forward to the new challenges that come with the cellar master position. Working in the Nuy Valley with its unique terroir is an exciting prospect, and I am eager to collaborate closely with both the valley's producers and the Nuy Winery team to continue the cellar’s tradition of excellence and innovation."
VISIT NUY WINERY
Nuy Winery, a beloved stop along the R60 route between Worcester and Robertson, welcomes visitors from Monday to Friday, 09:00 to 17:00, and on weekends from 09:00 to 16:00. For more information, visit https://nuywinery.co.za/ or contact AC Goodger at 023 347 0272 or via email at This email address is being protected from spambots. You need JavaScript enabled to view it..
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