Joanne Gibson talks to a former Bok who knows his barrels Jan Boland Coetzee, cellarmaster at Vriesenhof Vineyards, is a legend on the rugby field as well as in the wine world. "Stellenbosch has always inspired me. It's where I was educated, learnt the great game of rugby, started a family and made many friends. It is also where I have come to fulfil my passion for the noble art of winemaking."story_article_left1Who's your money on to win this year's Rugby World Cup? The All Blacks or the Springboks. Or I could throw my money up in the air, because any team can beat any other team on the day.What are your favourite drinks and snacks while watching rugby? Red wine, for sure! And cured meat made by my old Springbok friend Daan du Plessis and me.What do you drink to celebrate a win? Champagne, of course.And to console yourself after a loss? First I cry. Then I jump up and down. Then I drink too much red wine.story_article_right2You're regarded as a "father of pinot noir" in SA. What do you love about it? Its elegance and fragrance. It is so finicky when it comes to site and soil, but the shale soils of Stellenbosch really bring out its fragrance.Tell us about your Paradyskloof blend of pinotage with pinot noir and cinsaut? The idea of a father (pinot noir), mother (cinsaut) and child (pinotage) had always been on the horizon. Last year, 2014, happened to be the 30th anniversary of the Paradyskloof range, so I thought: Why not release something unique to celebrate this occasion with wine lovers? Some people might be expecting a monster wine, but we have kept it fine and approachable with slight wood and a modest alcohol of 13%. The 2011 is led by pinot (about 85%) boosted by the energy of cinsaut and power of pinotage. It is made in a fresh, juicy and accessible style with the emphasis on red fruit and purity. I recommend serving it slightly chilled with red meat, pasta and mushroom dishes. (Retail price about R90.)..