The energy during harvest time is infectious. The cellar doesn’t sleep. Everyone is working around the clock to assure that all the initial phases of winemaking are soundly set in place. Now the smell of fermenting grape juice is filling the cellar, a smell that evokes a sense of nostalgia. Being in love with wine and everything it encapsulates, I was only a little girl when my mom and grandma introduced us to fermenting must. It was the early days of the Stellenbosch wine route and every formidable baker would que for a liter of this tangy, sweet fermenting grape juice to bake her beloved version of Mosbolletjies.