Meet Xolani Mancotywa

The newly appointed go-to for Moët Hennessy VIP clients in South Africa.

Xolani Mancotywa’s polished skills, quiet charisma and thorough understanding of wine and fine beverages make for an impressive combination.

He’s a man on a mission to create an unparalleled private client experience for new Moët Hennessy patrons in South Africa, whilst growing and nurturing existing relationships with his loyal, high-net-worth customers.

Q: Congratulations on your new role Xolani, what does your position entail?

A: I have recently been appointed to the new position of Private Clients Manager across the Moët Hennessy portfolio in South Africa.

This position was created to ensure we consistently deliver dedicated, personalised service that private clients can trust to expand their knowledge around fine beverages, whilst facilitating privileged access to Moët Hennessy’s portfolio of luxury brands based on their unique requirements.

I make it my business not only to know the brands I work with innately but also to stay true to their DNA and the vision of their founders.

Q: What role did you play in your previous position?

A: I honed my skills as the Moët Hennessy Brand Ambassador for South Africa, overseeing the education component of the Moët Hennessy brands including Moët & Chandon, Veuve Clicquot and Dom Pérignon Champagnes, as well as Glenmorangie, Hennessy, Krug and Belvedere Vodka.

Q: How did you develop your passion for wine?

A: My passion for wine really stems from curiosity.

I initially set out to become a chef. While completing a Commis Chef diploma at Warwicks’ Chef School in Hermanus, one day during a paired tasting the students in my class noted aromas of green pepper and asparagus in a glass of Sauvignon blanc.

I was fascinated and decided on a whim to refine my palate and take the Cape Sommelier course at the Cape Wine Academy in Stellenbosch, a decision which would prove to be pivotal.

Q: Your portfolio includes luxury drinks like cognac and champagne, what would you say gives champagne the edge over a local MCC bubbly for example?

A: I don’t think it’s possible to compare the two! The tradition of winemaking and ‘savoir-faire’ (know-how) as we say comes with centuries of wine and fine beverage production.

Champagne’s ‘Methode Champenoise’ process also follows strict regulations that require non-vintage varietals to be aged ‘on the lees’ in the bottle for at least 15 months.

This means that the Champagne is kept in the bottle with the sediment that forms, while it’s gradually turned and inverted until it’s time for the sediment (lees) to be removed.

Our Dom Pérignon champagne, for example, can also only be produced from grapes grown in the Champagne region of France.

This is legally protected by the EU (under the Protected Designation of Origin status) and may only refer to sparkling wines made according to specific criteria in the Champagne area in France.

The terroir unique to the Champagne region makes for entirely unique flavour profiles and there’s a certain magic in the fine mouthfeel of the perfect bubbles of Champagne that just can’t be recreated in new-world wine producing countries.

Q: What are some of the most impressive places your job has taken you to?

A: Of all the incredible places I have visited, travelling to the home of Dom Pérignon in the Champagne region of France for training was a truly enriching experience.

I am always mesmerised by the rich history and tradition of the primary wine producing regions of France.

Q: What are your most-loved pairings for cognac and champagne with food?

A: For me, this really depends on the occasion, on the season and on ingredients that are in season at the time of tasting.

Lately, I am enjoying Hennessy XO with dark chocolate post-dinner or the recently released Dom Pérignon P2 2000 from a white wine glass … most recently enjoyed with lobster ceviche and mango salsa. Perfection!

Q: Which is your favourite restaurant?

A: There really are too many to mention. I count myself lucky as I am passionate about gourmet experiences and I have had the privilege of meeting most of South Africa’s leading chefs and tasting their creations.

My meetings with private clients regularly take place at some of our country’s most revered restaurants and the creative energy of the South African restaurant industry rivals international establishments, so it’s impossible to choose just one.

Q: What has been the most memorable highlight of your career?

A: Becoming a Certified Sommelier with the Court of Master Sommeliers in the UK was a truly memorable highlight of my career and I’m ecstatic that this significant experience eventually contributed to my appointment as Private Clients Manager on the Moët Hennessy portfolio of luxury brands.

Q: What is your motto?

A: “If someone offers you an amazing opportunity and you’re not sure you can do it, say yes – then learn how to do it later.” This quote is by Richard Branson and has inspired me to always push the boundaries of what I am able to achieve.

Q: Do you enjoy cooking?

A: I love cooking, it’s a real passion but I sadly don’t have the time to cook very often.

If I do, I spend time preparing and carefully considering each dish, how to pair the flavours with exquisite wines and beverages to enhance the nuances of each ingredient and how best to share the dining experience with friends.

That’s what it’s all about for me, in my private life and in my new role – sharing the enjoyment of fine moments.

Q: Are you living the dream?

 A: Oh, definitely. I’m still pinching myself!