News:
From sky to the vineyard; Malu Lambert
Melissa Genevieve Nelsen knows a thing or two about cloud formations. Before she took the plunge and started making Méthode Cap Classique in Bot River, she worked as a pilot for a small charter company in Johannesburg.
What are your favourite memories from your time as a pilot?
We had a contract with the mining unions to fly mine-workers back to their homelands. Those were the greatest moments: taking people who had never been in a plane before up into the sky in a tiny six-seater.
Where did you learn to make wine?It started from passion not profession; it’s still a learning process and with each harvest I learn more and more. Champagne, sparkling wine and MCC are always been around when I celebrate a moment in my life. Only once I became involved in the wine industry could I understand the process of making it. And with this knowledge, I became passionate about producing an MCC myself.
0 Responses to “Eatout.co.za interview with Melissa Genevieve Nelsen”