Matt Day grew up in Johannesburg, but a keen interest in winemaking saw him relocate to the Cape to pursue his wine education. After graduating from Stellenbosch University with a BSc in Viticulture and Oenology, he gained vital experience by working at various local and international estates, from Meerlust Estate in Stellenbosch to Chateau Bellefont-Belcier in St Emilion, Elderton Estate in the Barossa Valley and Dancing Hares Estate in the Napa Valley.
On returning to South Africa in 2008, he took on the role of assistant winemaker at Klein Constantia under the guidance of Adam Mason. In 2012 he took over as winemaker – only the third winemaker since the farm was revived in the 1980s. Already voted as one of The Drinks Business’s Top 30 winemakers under 40, he was also named Tim Atkin’s Young Winemaker of the Year 2016
What inspired you to become a winemaker?
I grew up on a farm in the South of Johannesburg; my mother and grandfather were farmers and I could drive a tractor before I could ride a bike. So I always had a love for farming and from a young age wanted to become a farmer. This together with a love for wine inspired me to move down to Stellenbosch to study viticulture, which included oenology, and that’s when the bug bit. My first internship was at Meerlust in Stellenbosch and this experience confirmed my enthusiasm to make as a winemaker.
How long have you been making wine?
2024 is my 24th harvest. Fifteen have been at Klein Constantia, and the others have been international harvests. After starting off as an Intern at Klein Constantia in 2009, I then became assistant winemaker in 2010 and when the farm was sold I was very fortunate to be allowed the opportunity to take up the role of head winemaker in 2012.
What would you be doing now if you weren’t making wine?
I’d be a stay-at-home dad, and if not that, a farmer
Who do you most admire of the great winemakers (both of the past and the present)?
[Loire legend] Didier Dagueneau was one of the most iconic winemakers of all time. Then there is Johannes Colijn, who was said to have made the famous sweet wine of Constantia in the late 1700s. It is thanks to his work that we have been able to recreate the Vin de Constance.
Which do you think is the most underrated wine region?
Walla Walla Valley in Washington State
If you could make wine anywhere in the world (apart from South Africa), where would it be?
New Zealand’s Waiheke Island or Margaret River in Australia.
Who is/was your mentor?
I have been very fortunate to have had many mentor winemakers. My two current mentors and sources of inspiration are [Château Angelus owner and Klein Constantia shareholder] Hubert de Boüard and [shareholder] Bruno Prats. They are the reason for my success at Klein Constantia. Sandrine Garbay [now at Château Guiraud], [Napa consultant] Andy Erickson and Jean-Luc Soty [ex-Pascal Jolivet winemaker] have also had an influential role in my winemaking philosophy.
Which of your achievements in wine and elsewhere are you most proud of?
I am just proud to be a custodian to this amazing brand. My greatest achievement is to have been able to make Vin de Constance over the past years and to have had a small impact on this iconic wine. It has won many amazing awards but the goal is still to strive for perfection and to ensure that it thrives over the next 100+ years.
What would you have done differently?
Absolutely nothing. I love what I do.
What are the greatest opportunities for South African wine today?
We need to stop focusing on bulk wines and start pushing the boundary for world class wines. We have the potential in South Africa to compete with the best in the world at a much better price point; we just don’t have the pedigree and marketing spend of many other wine countries. South Africa has huge potential for region-specific wine styles. If we focus on that, and get it right, we will thrive.
Which is more important in a wine, aroma or texture?
Palate weight and texture is crucial for the wine to be able to pair with food.
What’s your motto?
Don’t over-complicate things.
What’s your favourite restaurant?
Anywhere where you can get a really good quality steak (though I’m not fussy: I think food is more about the occasion and who you share it with)
