HeyJaredMichael Fridjhon
- Indexed articles, last 90 days
- 12
- Latest publication
- Sep 23, 2026
- Outlet visibility, for Businessday
- Top 100K sites
- Earliest in this view
- Jul 8, 2026
Latest articles
MICHAEL FRIDJHON | The case for rarity in pricing of fine wines (opens the original)
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In the world of luxury goods a premium is generally to be paid for the rare, the crafted and the authentic. In a curious contradiction, however, brand often trumps rarity (an indication I suspect of new money seeking self-affirmation while sending a signal of having arrived). In the world of watchmaking, for example, there is a tier above the luxury brands, where a few specialists run ateliers making one-of-a-kind timepieces: Kari Voutilainen, Svend Andersen and Sartory-Billard occupy rarefied s
MICHAEL FRIDJHON | The multidimensional world of winemaking (opens the original)
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There are many recognised careers in the world of wine — viticulturist, winemaker, marketing or sales manager, logistics or brand support. However, there are also quite specialised functions that wouldn’t appear on the average guidance teacher’s list of possible employment prospects. I’m not sure that any of the leading soil scientists I have met felt an overwhelming compulsion to pursue this particularly specialised field when they were at school. Some came to vineyard soils via geology, some v
MICHAEL FRIDJHON | A fine nose is needed for Cape Winemakers Guild auction (opens the original)
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In 1983 the late Billy Hofmeyr transformed what had been a regular meeting of like-minded winemakers into a slightly more structured grouping called (at the time) the Cape Independent Winemakers’ Guild. The original purpose of the gatherings had been to taste and compare their own wines with international benchmarks. Hofmeyr, a land surveyor by profession and an enthusiastic wine amateur, had — unusually for the era and especially in the winelands — a fine collection of French wines. His passion
MICHAEL FRIDJHON | The alchemy of wine blending is making the whole greater than its parts (opens the original)
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Michel Rolland, the French oenologist who died earlier this year, was admired and reviled in more or less equal measure. For those who liked ripe, polished, often sumptuously styled reds, he was the man who knew how to “fix” whatever it was that caused wines, especially cabernet-based examples, to be angular and gawky. For those who sought texture with a little geekiness, he was responsible for the over-opulence of modern trophy brands. Consulting oenologists are not usually bathed in the limeli
MICHAEL FRIDJHON | Hamilton Russell wines retain their Cape royalty status (opens the original)
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When the Hamilton Russell road show hits Gauteng, which it does every year or two, a tidal wave of retailers, sommeliers, writers, and influencers emerges to sample the wines. This is as it should be. The Hamilton Russell brand is Cape royalty, one of the key forces that shaped the modern wine industry. It remains a name far above the hurly-burly of shelf-space wars, a source of fine wine rather than a retail commodity. The wines — many of which are too expensive to be considered a frivolous pur
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