The ‘Red Revolution’ is the brainchild of Audacia’s Trevor Strydom, who was looking for a means to differentiate his brand in an over-saturated wine market. A cup of rooibos after a hard day in the cellar proved his “Eureka Moment.”

Trevor and winemaker Michael Van Niekerk began experimenting with using Rooibos and Honeybush wood in Audacia’s red wines, and were delighted with the results. Due to Rooibos and Honeybush woods being high in antioxidants, it helps preserve wine, beer and cider naturally. This makes the use of allergy-inducing sulphur, and other common preservatives, less necessary.

Trevor Strydom observes that the addition of Rooibos and Honeybush woods in both a natural and toasted format improves and enhances the aroma, taste and mouth-feel of wine, beer and cider. Rooibos and Honeybush wood lend some enticing flavours to your favourite tipple. Look out for berries, spices and Turkish delight in wine, and honeyed and floral notes in the beer and cider. No wonder consumer’s feedback on products created according to these patented processes have been overwhelmingly positive.

“We have three chief aims,” Strydom explains. “Firstly we are working towards removing unnecessary amounts of synthetic preservatives usually added to alcoholic beverages.

The use of sulphur and other synthetic preservatives to extend shelf life is what most producers do, but scientific research conducted in conjunction with a team from the department of Viticulture and Oenology at Stellenbosch University and ARC Infruitec-Nietvoorbij indicates that powerful antioxidants found in these indigenous plant materials may assist in preserving wine, beer and cider naturally.

While tests are ongoing, this could potentially mean an entire new way of making wine and other beverages, and is particularly significant news for both organic wine makers – most of whom currently add sulphites to their wines before bottling – as well as those who suffer from sulphur allergies, a relatively common condition.”

The first products, the Audacia Merlot 2013, the KWV Earth’s Essence Pinotage 2014, the Stellenbrau’s Governor’s Red Lager, and the premium Windermere Rooibos Wooded Apple Cider was launched last year and the results were overwhelming, with two red wines, a Stellenbosch craft beer and Elgin cider available for quaffing.

Audacia Wines released the world’s first-ever wine made using Rooibos and Honeybush woods with no Sulphites or Preservatives added. The Merlot 2013 made by award winning Audacia winemaker, Michael van Niekerk was recently awarded a Veritas 2014 bronze medal.

The wine is completely free of any added chemical preservatives. It is distributed nationally by Cool Wines and is available at selected Pick n Pay stores countrywide. Jeff Gradwell of KWV says that they are currently in the final stages of releasing their own brand of wine under this technology.

Craft brewery, Stellenbrau is fast developing an international reputation for producing beers of globally competitive quality. After recently scooping top honours at an international contest in Berlin, Stellenbrau is set to once again make headlines – this time for producing the world’s first commercially available beer made with indigenous Rooibos and Honeybush.

The launch of Governor’s Red Lager follows Stellenbrau’s Craven Craft Lager which was awarded a gold medal by a panel of 34 international judges at the Global Craft Beer Awards held in July 2014 in Berlin.

The beer was chosen as ‘top of the hops’ and voted best lager over numerous other finalists in the category at the prestigious international event which sees established artisanal brewers from across the globe convening to rate, review and reward the craft industry’s finest offerings.

Over 40 global craft breweries entered their beers into the competition and taking home the laurels amongst such worthy contenders is something the Stellenbrau team describe as “the biggest sign to date that we are doing things right.”

The Stellenbrau Governor’s Red Lager is infused with Rooibos and Honeybush leaves, and not tea, from the beginning of the brewing process so that a complex flavour develops throughout maturation.

The flavour development takes place as the beer is exposed to the indigenous plant material – a very sophisticated process. The Governor’s Red is a deep golden lager with a traditional malty character with subtle honey-like scents and earthy, floral notes.

Tamsin Mullins, Managing Director of Windermere Cider is excited to launch the two newest additions to the award-wining house, namely Rooibos-wooded apple cider and Perry.

“Since reopening in 2012 we have had immense public support, but the same public has always wanted more.”

“I constantly get asked: what else do you have? We didn’t want to just add new flavours because anyone can do that, we wanted to be unique. Trevor Strydom, owner of Audacia Wines, approached us with an insane idea in 2014, he tried to convince us to put Rooibos in our cider.  Lucky for him, we’re as mad and passionate as he is.” Windermere Cider produced 10,000L of Rooibos cider during 2014, with no added sulphates, nor added preservatives.

Mullins went on saying, “It’s so delicious we’re making an additional 20,000L in 2015, just to keep up with the demand.”

[Category: Breaking News, Paarl, Stellenbosch, Wine, Winelands, Artisanal brewers, Audacia Merlot 2013, Audacia Wines, Elgin, Governor’s Red Beer, Honeybush, KWV, KWV Earth’s Essence Pinotage 2014, Rooibos Cider, Stellenbrau, Stellenbrau Governor’s Red Lager, Stellenbrau’s Craven Craft Lager, The Red Revolution, Windermere Cider]