Rosemary Mosia never imagined running her own wine brand, in fact, she once found the idea of women drinking wine shocking. Now, her Bridge of Hope Wines is a reflection of her journey and a testament to the power of breaking barriers.
Rosemary Mosia, founder of Bridge of Hope Wines, never imagined she would one day run her own wine brand. Hailing from Soweto, her upbringing was rooted in church traditions where the idea of women drinking alcohol seemed as unlikely as turning water into wine.
In 2000, while working for Transnet, she was asked to move to Cape Town. It was her first time in the city, and she spent long periods staying in hotels. The beautiful scenery and lively culture of Cape Town amazed her.
“I couldn’t believe places like this existed,” she says in an interview with Food For Mzansi. “The ambience, the environment, it was like stepping into another world.”
Mosia’s introduction to wine culture, however, was a different kind of revelation. “I grew up as a church person. Seeing a woman drinking wine shocked me. It’s even worse if that woman’s drinking whiskey! I remember one day flying from Joburg to Cape Town, and the lady next to me ordered brandy. I was like, ‘Oh my God!’”
That moment was so astonishing to her that she immediately called her family upon landing. “I told them, ‘You won’t believe it – a woman ordered brandy’,” she recalls with a laugh.
The first sip
Her first visit to a wine farm was another surprise. Mosia was captivated by the wine-tasting rituals, even though they confused her at first.
“The way they were tasting the wine… sniffing it, swirling it, and saying things like, ‘Mmm, dark berries… mmm, spice’. I was sitting there with a frown thinking, ‘Hayi man, do they really put these things in the wine?’” she chuckles.
“I was convinced they must be adding spices and berries during the winemaking process.”
Despite her initial disbelief, Mosia found herself fascinated by the world of wine. That curiosity sparked a journey that would lead her to create Bridge of Hope Wines, a brand that embodies her story and resilience.
Today, Mosia’s wines are not only a testament to her entrepreneurial spirit but also a bridge between her Soweto roots and her newfound love for the sophisticated world of wine.
The road to Orange River
Mosia’s brand journey began between 2015 and 2017, but the wine producer she initially partnered with closed its doors after years of support. When they shut down just after Covid-19, Mosia faced the challenge of finding a new producer to bring her vision to life.
She eventually partnered with a producer in Orange River, Upington.
“It’s very difficult to plant and grow wine grapes there,” Mosia explains. “The main reason is that they don’t get enough rain. Climate change has hit them hard, but they are lucky to have the Orange River flowing through Upington.”
She adds, “What farmers do is plant along the river. The government also helps them draw water from the river into their farms. This makes their wine unique because they can control exactly how much water their vineyards receive.”
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Mosia’s wine collection
Mosia’s wine collection is divided into three categories: ultra-premium, premium, and classic wines.
In the ultra-premium range, she offers two cultivars: cabernet franc and shiraz. In the premium range, you’ll find chardonnay, pinotage, and cabernet sauvignon. The classic range includes about eight different wines.
Her shiraz petit verdot is particularly special. “When I present it to my customers, I always tell them about two seasons. It’s the winter season and the summer season.
“This is the kind of wine you drink when you visit me at home. You’ve had a tough day at work and you want to tell me about it—this wine sets the tone.”
The shiraz petit verdot is a blend of shiraz and petit verdot. “Shiraz boasts smooth tannins with dark berries, while petit verdot has refreshing acidity and fruity aromas,” Mosia explains.
“We’ve been pairing this wine with Western cuisine, but I’ve challenged my team to pair it with South African cuisine as well.
“When I prepare bobotie, I always pair it with this wine. And when I’m at my mother’s house and cook oxtail and pap, this is the wine I pair it with.”
The vines used for her wine come from small enterprises in the Orange River area. “If you drink this wine in winter, it feels like a warm hug. It’s also the perfect wine to usher you into summer.”
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