Anika Otto

Viticulture And Oenology 3rd Year Student

Mossel Bay

Summary

My name is Anika Otto, born on 29 April 2004, and I am originally from the coastal town of Mossel Bay. I matriculated from Point High School with subjects including Physical Sciences, Biology, Mathematics, and Geography, which fostered my interest in the natural sciences and agriculture. I am currently a third-year BSc Viticulture and Oenology student at Stellenbosch University. My passion for the wine industry was strengthened through hands-on experience at Jakkalsvlei, where I worked under viticulturist Hennie Kotzé and was part of the estate’s first harvest of the season. This experience gave me valuable insight into both vineyard and cellar operations and confirmed my commitment to a career in viticulture and winemaking. I am now applying to complete my internship during the 2026 harvest season, where I hope to continue learning and contributing meaningfully within the industry.

Work History

Volunteer

Jakkalvlei

12.2023 - 01.2024

I had the opportunity to work for a few weeks at Jakkalsvlei under the guidance of Hennie Kotzé, the estate’s viticulturist. I was also part of the team during the estate’s first harvest of the year, which gave me valuable exposure to the fast-paced and critical nature of harvest operations. During my time there, I gained hands-on experience in various aspects of vineyard management, including monitoring vine health, assisting with canopy work, and supporting irrigation checks. Working alongside Hennie gave me a deeper understanding of the practical demands and precision required to produce high-quality grapes in a commercial setting.

Education

BSC Viticulture And Oenology - Viticulture And Oenology

Stellenbosch University

Stellenbosch, South Africa

12-2026

High School Diploma -

High School ( Point High)

Mossel Bay, South Africa

11-2022

Skills

Viticulture Skills:

Vineyard monitoring (pest, disease, and water stress identification)
Canopy management (shoot thinning, leaf removal, tipping, positioning)
Pruning and training techniques
Harvest planning and grape maturity sampling
Irrigation management and soil moisture assessment
Understanding of vineyard block variability and terroir
Safe handling of agricultural tools and machinery
Team collaboration in vineyard tasks under time-sensitive conditions

Winemaking Skills:

Grape intake and sorting during harvest
Basic fermentation management (monitoring Brix, temperature, and nutrient additions)
Pumpovers and punchdowns (extraction control techniques)
Sulphur and acid adjustments
Basic lab work (TA, pH, SO₂, sugar analysis)
Cellar hygiene and sanitation
Wine racking, blending, and barrel handling
Understanding of wine styles and sensory evaluation

Timeline