Designation Description

Certified Viticulture Professionals are responsible as vineyard managers for all viticulture operations, which includes the quality production of grapes, overseeing the tasks assigned to staff, record keeping (for compliance purposes), financial management, and ensuring compliance with regulations and applicable guidelines for effective grape production. Vineyard managers estimate harvest equipment needed; provide accurate harvest estimates and work within assigned budgets.

Underlying NQF Registered Qualifications / Academic Component

NQF Level 5 qualification in Agriculture or related study field

Workplace Experience / Experiential Learning / Practical Experience

Minimum of 5 years of hands-on experience in vineyard management. This experience should demonstrate theoretical understanding and deep practical knowledge of grapevine production, soil and water management, pest and disease control, and other key aspects of vineyard cultivation. The candidate should also have proven knowledge and experience of team/people management, budget control and funds management.

Competency Assessment / Board Examination

No Board Examination is required but applicants for this designation should provide a comprehensive reference regarding the mentorship and guidance received which helped to guide the candidate’s career path supported by the mentor as referenced. A Board interview may be required to clarify the evidence of competencies submitted by applicants.

Continuous Professional Development Requirements

The SAWIPB Policy on CPD outlines CPD requirements and CPD categories. CPD activities validated by SAWIPB are disseminated to members and managed via the SAWIPB website. 12 credits every two years obtained through SAWIPB verified or non-verified activities (technical training opportunities) are required to retain this designation. Non-verified credits are allocated by the standing SAWIPB Training and Development Committee based on information submitted. In addition, 8 credits every two years related to people skills and interaction, labour relations, health and safety and regulatory compliance and budget management at managerial level.

Application of Recognition of Prior Learning (RPL)

Applicants that do not have the required NQF 5 qualification need to apply for RPL for Access. SAWIPB will assist the applicant with the RPL application which needs to provide proof of knowledge and understanding of critical Viticulture/Horticulture/Plant Science/Soil Science principles and fundamentals. The Competence Survey to be completed at the Advanced Level by all applicants will be used to inform the RPL process especially the identification of skills and knowledge gaps that may still require attention.

Designation Competencies

Terroir Assessment & Cultivar Suitability • Assess climate (heat summation, climate indices, frost/heat/wind risk) and soils (classification, depth, water-holding capacity, drainage). • Match site to cultivar, clone, and rootstock, considering vigour potential and disease risk. • Specify row spacing, trellis type, and orientation based on terroir, target wine style, and mechanisation constraints.

Quality Drivers & Canopy Management • Apply canopy microclimate and crop-load balance principles to achieve target berry composition (Brix, TA, pH, YAN, phenolics, flavour precursors). • Translate style and chemistry targets into block-level plans for: o Pruning and shoot positioning o Canopy manipulation (leaf removal, trimming, suckering) o Crop-load adjustment (thinning, green harvest) • Monitor ripening kinetics and adjust practices in-season to align with winemaker goals.

Irrigation, Fertigation & Soil Management • Use soil–plant–atmosphere knowledge to design and run irrigation schedules (e.g., probes, pressure chambers, evapotranspiration). • Manage irrigation system hydraulics (pressure, flow, filtration) and water quality (EC, pH, salinity). • Design and supervise fertigation and nutrition programs based on soil and tissue tests. • Implement soil health and floor management practices (cover crops, mulches, erosion control, traffic management).

Plant Health, IPM & Biosecurity • Apply disease epidemiology and phenology to design integrated pest and disease management (IPM) programs. • Set and review spray programs (product choice, timing, spray intervals, resistance management). • Oversee scouting, thresholds, and corrective actions for pests, diseases, and weeds. • Maintain plant health through sanitation, hygiene, and biosecurity measures (nursery QA, planting material, equipment).

Vineyard Development & Design • Conduct terroir evaluations to confirm suitability before planting. • Collaborate with consultants and winemakers to design: o Block layouts, trellis systems, row spacing and orientation o Irrigation systems (blocks, valves, mainlines, filtration, automation) o Access roads, drainage, erosion control infrastructure

Project Management & Commissioning • Plan, cost, and manage vineyard establishment CAPEX (budgets, timelines, cash flow). • Recruit and supervise contractors (land prep, planting, trellis, irrigation installation). • Implement QA processes: nursery material checks, planting quality, line/row accuracy, system pressure tests, leak checks. • Commission new blocks to specification and hand over with complete documentation.

Annual and Seasonal Planning • Build annual and seasonal block plans (pruning, shoot positioning, leaf removal, crop adjustment, IPM, irrigation, floor management). • Develop detailed work calendars, labour plans, and equipment schedules. • Coordinate maintenance for key assets (tractors, sprayers, pumps, irrigation systems, trellis).

Execution, Monitoring & Continuous Improvement • Oversee day-to-day implementation of vineyard operations via supervisors and team leaders. • Define work methods and SOPs, including work standards and QC checks. • Use monitoring data (field checks, records, KPIs) to identify deviations and correct them. • Run PDCA (Plan–Do–Check–Act) cycles and debriefs after key operations to improve SOPs.

Yield Estimation & Harvest Windows • Use standard methods (shoot and bunch counts, berry weights, lag-phase sampling, historical data) to forecast yield per block. • Estimate and update harvest windows by cultivar and block based on ripening data.

Maturity Assessment & Picking Decisions • Design and oversee maturity sampling (Brix, TA, pH, flavour, phenolics) in line with winemaker specifications. • Recommend harvest dates and priorities, presenting trade-offs (quality, logistics, weather risk).

Harvest Logistics & Traceability • Plan and schedule harvest teams and equipment (hand/ machine harvest). • Align harvest plans with winery intake capacity and processing constraints. • Ensure safe, efficient, and traceable harvest operations (block IDs, bin IDs, food safety and contamination control).

Information Gathering & Integration • Collect and interpret data from: o Weather stations and climate records o Soil moisture, EC, pH and salinity sensors o Irrigation system pressure/flow monitoring o Scouting reports and pest/disease incidence o Remote sensing (NDVI, vigour maps), drones, field maps o Lab analyses (soil, leaf, petiole, residues, wine lab feedback) o Winery quality feedback and grading o Financial and operational reports • Integrate these data sources to guide operational decisions and adjustments.

Forecasting, Modelling & Reporting • Use sampling and models for yield and harvest forecasts. • Produce regular management reports (performance vs budgets, water use, spray records, forecast updates). • Use data trends to motivate changes in practices, CAPEX, or technology adoption.

Regulatory & Standard Compliance • Ensure compliance with: o Agrochemical regulations (labels, PHI, REI, maximum residues) o Water licensing and abstraction limits o Environmental and food-safety schemes (e.g., IPW, GlobalG.A.P.) o Labour law and H&S regulations (DoL, OHSA) o Ethical trade standards and fair labour practices (e.g., WIETA) • Maintain full, audit-ready records (sprays, fertiliser, water use, training, safety, audits).

Health, Safety & Incident Management • Enforce safe work procedures, PPE use, equipment safety, and safe chemical handling. • Lead incident/accident investigations, root-cause analyses, and corrective/preventive actions. • Promote a “safety-first” culture and stop unsafe practices.

Ethics, Community & Environmental Stewardship • Ensure fair, lawful labour practices and respectful treatment of all workers. • Protect neighbours and community (drift control, noise, traffic, water use). • Uphold procurement integrity and avoid conflicts of interest.

Budgeting & Cost Control • Prepare and manage OPEX and CAPEX budgets for the vineyard. • Track cost/ton and other financial KPIs; identify and explain variances. • Approve purchases within delegation; manage and optimise stock levels (chemicals, fertiliser, fuel, spares).

Procurement, Suppliers & ROI • Negotiate with suppliers for inputs, services, and equipment. • Evaluate technologies and improvement projects on ROI, risk, and quality impact. • Implement cost-saving and efficiency initiatives without compromising quality or compliance.

Asset & Resource Stewardship • Allocate labour, equipment, water, and land efficiently. • Extend asset life through preventive maintenance and correct use.

Operational Risk Management • Plan and implement contingency measures for: o Frost, heatwaves, hail, wind damage o Smoke taint risk o Water restrictions and drought o Pest and disease resistance development • Evaluate options (e.g., shade cloth, sprays, irrigation strategies, harvest timing) against cost, quality, compliance and implement within agreed parameters.

Sustainability & Environmental Performance • Implement and monitor: o Soil conservation and erosion control o Water-use efficiency (benchmarking, deficit strategies, leak detection) o Biodiversity and ecosystem services o Carbon and energy management, waste minimisation and recycling • Integrate sustainability goals into farm planning and day-to-day decisions.

Team Leadership & Workforce Management • Lead teams of supervisors, technicians and assistants; clarify roles, expectations and priorities. • Build seasonal and peak-period labour plans. • Manage performance, discipline and conflict according to company policy and labour law.

Training, Coaching & Development • Maintain training matrices and competency sign-offs for critical tasks (e.g., spraying, tractor driving, pruning). • Coach supervisors and key staff in technical skills and problem solving. • Identify successors and support career paths for promising staff.

Communication & Stakeholder Engagement • Communicate effectively with: o Winemakers and wineries (style targets, harvest plans, quality feedback) o Owners/management (budgets, performance, risks, CAPEX proposals) o Suppliers and contractors (specifications, timelines, QA) o Auditors and certification bodies • Produce clear written documents: operational plans, SOPs, records, reports, and proposals. • Demonstrate field techniques and work standards to staff.

Continuous Learning & Innovation • Stay current with viticulture research, climate projections and new technologies (sensors, remote sensing, decision-support tools). • Interpret extension material, industry guidelines and winery feedback. • Design and run on-farm trials for alternative or emerging practices; analyse results and incorporate into SOPs.

Self-Reflection & Performance Management • Set and review KPIs for self and team (safety, quality, cost, water/energy use, forecast accuracy, rework, audit results). • Use PDCA cycles and structured debriefs to drive ongoing improvement. • Maintain personal CPD and professional networks.

Accountability & Professional Conduct • Operate with substantial autonomy, taking responsibility for decisions and their outcomes. • Model ethical behaviour, respect, and professionalism. • Use resources responsibly and transparently in line with organisational values and industry standards.

Criteria for Retaining the Professional Designation

- Adherence to the SAWIPB Code of Conduct - Paid up annual Designation Registration Fees - Compliance with minimum CPD credits in a two-year cycle

Professional Designation Progression Pathway

- Vineyard Worker (Certified Vineyard Practitioner) - Viticulture and Vineyard Supervisor (Certified Viticulture Practitioner) - Vineyard Operations Manager (Certified Viticulture Professional) - Viticulture Consultant (Viticulture Industry Specialist)