About us

Wine Public Relations

“I am Zelda Furstenburg. I spread magic. I also love wine and enjoy talking and writing about it. I create and build brands and assist them to achieve their optimum communication goals. Practical solutions are what I give.”

Zelda has 19 years’ extensive experience in various fields of the hospitality & wine industries, with a strong focus on marketing communications and wine public relations. She completed several courses with the Cape Wine Academy (South African Wine Course, Certificate, Diploma I, Wine Marketing Communications), the Wine and Spirits Education Trust (WSET level 1, 2 and 3) and holds a Bachelor of Business Administration (BBA) in Marketing Management.

She has worked with some of South Africa’s most respected and acclaimed wine brands, including Cape Chamonix (Brand Ambassador) and La Petite Ferme (Restaurant Manager and Wine Advisor) in Franschhoek, Glen Carlou Vineyards in Paarl (Visitor Centre Manager), and Lanzerac Wine Estate (Direct Marketing, Public Relations) in Stellenbosch.

Throughout her career she was PRO and Coordinator for Voor Paardeberg Wine Estates, comprising 8 wine producers from this ward in Paarl. She lectured part time for the Cape Wine Academy to the public as well as tertiary students at Boland College. She contributed and wrote for the Wine Country Website & Blog and Drakenstein Express newspaper as well as being vice chairperson of the board of directors for Paarl Wine Route.

Zelda is passionate about South Africa’s wine and hospitality industries, has an exceptional eye for detail, and leaves no stone unturned to provide the best service possible and to bring wine brands to life.

When asked what her ultimate bucket list food & wine pairing is, she answered as follows:

An ice-cold bottle of Silverthorne Jewel Box MCC to start off with. Then the best piece of ribeye steak on the braai with potatoes and onions baked over the coals in foil parcels served with lots of butter and sour cream. And of course, a great bottle of De Grendel Amandelboord Pinotage to enjoy with the braai. Seeing that it is my last supper, I will overindulge with a slice of rich, dark, moist and decadent Death-by-Chocolate cake, and a chilled bottle of Delheim Edelspatz Noble Late Harvest. I’ll be good to go then.

Click here to read an interview with Zelda