We make wines from the best quality fruit right where they are grown, apply modern winemaking practices and techniques and combine that with a passion of the art of wine making.Carefully selecting the grape varietals and the regions where we grow and produce the wine, we restrict ourselves to small-scale production but use the best label design, quality and stylish bottles, and natural corks, so that you can have the enjoyment of great wines.Join us on our journey and be part of Res Fortes.

The fastest and simplest way to import your wines, beers or spirits into USA. We provide a service enabling you to sell directly to the distributor. Providing you with more margin for your product. We don't take a commission on your sales, simply a small monthly fee.

Pull the cork is an innovative online wine platform set up to help educate and entertain wine drinkers. It is aimed at making wine more accessible and digestible through reviews and product sales. The main emphasis is the sourcing of wines from some of the most innovative winemakers from all over the world; large, small, indigenous, hand-crafted and some simply extraordinary, all at very good prices. You will find no mass production or expensive over-distributed wines from various commercially known estates.We cater for lovers of Organic, Biodynamic, Vegan, Additive and Preservative Free, Sulphur Free or Low Sulphur, Natural, Gluten Free and of course Small Production wines.

Vintage Assistant Winemaker Working for Jackson Family wines, recently purchased state of the art Pinot Noir and Chardonnay Facility here in Sonoma. The Responsibilities I have are: • Managing 2000 tons of Chardonnay, for the La Crema Brand.• Arrange shipping scheduling for shipment of Chardonnay Juice to other Kendall Jackson facilities. • Making all White Nutrient, Brix, Tartaric acid, Yeast additions, KMBS and S02• Managing 1200 barrel Chardonnay Fermentation, making sure they become R.S and Malic dry. • Creating own experimental trials for new winemaking techniques. • Managing 500 tons of Bordeaux red varieties for the Kendall Jackson Vintage Reserve and Grand Reserve Brands. • Making all Red Nutrient, Brix, Tartaric acid and Yeast additions• Organizing all Pumpoves, draining and digging out tanks. To create desired extraction levels. • Liaising with the cellar staff to perform a smooth and efficient Harvest. • Creating work orders using BIMS, Kendall Jacksons own wine program.• Creating 2013 chardonnay Blends and sensory evaluation on wines

Working as Angove Family Wines Vintage Winemaker. Reporting to the Senior and Chief Winemaker and helping to assist the winemaking team with vintage operations. The Responsibilities I have are: • Assist winemaking team with Vintage Operations..• Visit and assess vineyards when required. • Monitor and control white and red must juice intake for bulk production as well as super premium Angove wine. “Medhyk” • Grow yeast propagation tanks. • Monitor Red must for fortification adjustments for contract Treasury Wine Estate, Brands such as Penfolds Grandfather Port, Penfolds Vintage Port and Wolf Blass Red Label Port. • Liaise with Cellar Manager to ensure smooth and efficient operation of vintage. • Perform basic Laboratory Analysis. Ph, TA, SO2 F, SO2 T, BE, NTU, Pectin and Fining Trials.• Creating work orders using Eclipse, VinPoint Integrated Wine Management system. • Creating 2013 blending.

Cellar Hand. Working alongside Bernhard Schug, Dr Loosen’s winemaker. The tasks that I was involved in during the harvest period were: taking care of crushing, juice treatment, all fermentation related work, flotation, racking, filtration and basic analysis like Sulphur, residual sweetness and acid. Many of these tasks were performed and successfully carried out without supervision.

Working for one of New Zealand’s renowned wine companies. I was given the responsibility to run their 25tonne receivel bin. Undergoing tasks such as, managing truck drivers, taking grape samples, monitoring weighbridge. Running crusher pad – de-stemmer/crusher and must pump as well as running all internal fixed red lines. • Other tasks that I was involved in were. • Racking• Filling Tankers.• Transfers• Toping Tanks• Delestage• Centrifuge Operator• Barrel Filling – Rapid fill,• Overseeing Thermal Vinification and pasteurization• Tannin Trials.

Vintage Cellar Hand. This job was working for the American company, Orin Swift, in their brand new 350-tonne winery in the Roussillon region. Working with a small team of 5, I worked closely under the instruction of the winemaker. Given orders on a daily basis, these were performed largely unsupervised. Any problems I came across I had to solve together with a colleague. The wines being produced are destined for the US market and quality of production was of utmost importance. As an experienced cellar hand I was expected to perform numerous technical and administrative tasks. Some of the tasks involved where:• Berry sampling checking for alcohol levels. • Monitoring, additions and running crush pad• Inoculating tanks, • Monitoring fermentation.• Micro – oxygenation during fermentation. • Additions• Racking • Pumpovers – punchdowns• Draining tanks • Barrel filling and barrel monitoring

Working with Cloof wines acting as their UK Sale representativeExperience working at trade shows in the UK. Arranging meetings and wine tastings with wine merchants in the UK and trying to settle deals with supermarkets, like Sainsbury and Tesco’s

A very small 50 tonne winery – working very closely with the winemaker, handling all aspects of the winemaking process, I was very much involved in the decision making of when to pick grapes, working in the lab, sampling grapes, measuring TA, PH and Brix. From these results we would discuss together when to harvest the grapes. Other tasks I was heavily involved in:• Vineyard maintenance – fixing irrigation system, fruit dropping and deleafing. • Monitoring/Running Crush Pad• Racking, Inoculations & Additions• Pumpovers – Punchdowns. • Blending trials, barrel filling and lees stirring. Towards the end of my contract I helped the winemaker prepare for the annual trade show – Ommiberg. This included preparing an email campaign, hosting a wine tasting, and putting together a wine mastermind for the visitors. Finally I was invited to work a night shift in the Nederburg Winery (20,000 tonnes)

Cellar hand Running Stonestreet's Pulsair system.Inoculating all red and white must.Pump-oversRackingRunning small crush pad 6t/per hour sorting table.AdditionsUnderstanding work orders.

Vine disease and nutrition monitoring,Flower countingBunch countingBud rubbingTucking in

Working on various sites of the 100ha vineyard. Undertaking tasks like deleafing, green pruning, fruit dropping, Sulphur spraying, soil analysis and disease monitoring.Tractor driving with a 1000L sprayer and given the responsibility to spray pesticides for various numbers of vineyards. Experienced Sulphur spraying in difficult conditions, as the terrain was very demanding and steep in the Cote du Roussillon.

InoculationsCleaning tanksPump OversFilling barrels PressingEmptying tanksTank transfersWorking night shifts.This was a great experience for me as I have gained more knowledge about how wine is made, giving me some confident into what I will be doing for many years to come.