South Africa - part 3 - wine industry - includes related articles on references to wine industry in South Africa, recommended restaurants and group formed to combat wine disease

Loopspruit Winery Estate

Loopspruit Winery is the most northerly-positioned wine estate in South Africa. Loopspruit is an oasis located in the head of a largely cooler and dry rural region, with hot summers and often plagued by hailstorms - not the best of viticultural climates.

The climate of this region is described as "escarpment temperature" with winter temperatures fluctuating from zero to 5 [degrees] C (32 [degrees] - 41 [degrees] F), and summers running between 28 [degrees] to 30 [degrees] C (82 [degrees]-86 [degrees] F), with night temperatures between 15 [degrees] and 20 [degrees] C (59 [degrees]-68 [degrees] F).

Owned and operated by the Mpumalanga Development Corporation (MDC), Loopspruit Estate was begun as a government-supported agricultural project to develop and help fund agricultural activities for the area's rural population. The winery is but one of several projects, including the raising and marketing of poultry, roses, vegetables and maize, the principal crop.

Initially in the early 1980s, the estate planted table grape rootstock, a Muscat variety called Hanepoot. While a very popular table grape, it was soon used to produce a sweet, fortified Hanepoot wine which remains a favored beverage of the region. But it was not until November, 1990, that a commercial winery operation was started and a winemaker hired. During the past two seasons ('95 and '96), the winery produced only between 110,000 to 140,000 liters (29,060 to 37,000 gallons) of wine, mostly white. The oldest wine Loopspruit can pour is a 1993 vintage.

The estate's vineyards are presently limited to 25 hectares (61.775 acres), of which only 19.6 hectares (48.43 acres) are producing winegrapes, with an additional 1.1 hectares (2.72 acres) of newly-planted Chardonnay vines.

Also, only recently has the winery been able to reach a level of marketing that enables it to cover production costs and realize a small profit. The winery employs 28 people, 5 in the cellars and the balance in the vineyards.

The harvest runs from February to March, which is the summer season when temperatures average from 28 [degrees] to 31 [degrees] C (82.4 [degrees] 87.8 [degrees] F). Because of the heat,grapes are picked in the very early morning hours to take advantage of the cooler temperatures (18 [degrees] to 20 [degrees] C) (64.4 [degrees] to 68 [degrees] F). Brix averages between 19.5 and 22. The five main white cultivars are Muscat (Hanepoot), Raisin blanc, Chenin blanc, Colombard, and Chardonnay. Only two red cultivars, in limited quantity, are being raised, Cabernet Sauvignon and Cinsaut. The winery produces only 10,000 to 12,000 liters (2,640 to 3,170 gallons) of red wine. From their first 1993 Cabernet crop, some 6,600 bottles were produced of 100% varietal which sold at the low end of red wines, 15 Rand (the average price is 15 to 25 Rand). The entire stock was sold out in just three months. This vintage also received a 16.5 score, out of a possible 20 points, in international competition.

Wines are fermented dry with pH levels being adjusted from 3.5 to 3.6, and some grape concentrate being added at bottling as a sweetener.

Loopspruit also produces a considerable quantity of wine spirits or grappa, which is locally known as "witblits," the equivalent of white lightning. Other fruits such as peaches and apricots are used to produce spirits products called "Mampoer." Loopspruit is only one of three wineries licensed to produce, bottle and sell wine spirits in South Africa (some 200 to 220 liters, or 53 to 58 gallons).

As consumer interest in varietal and aged wines increases in South Africa, so does the cost of producing such wine. Oak barrels run around 2,500 Rand or about $550 U.S. to import. Aging in new oak barrels runs between 5 and 15 months and, on second use of the wood, from 20 to 50 months. Accordingly, stainless steel tanks are used in the production of the bulk of the winery's output. With production loan interest rates at 19.5% to 20%, the cost to the winery per bottle for wood aging is around $2, which takes a bite out of profits. Only the spirits and sweet fortified wines are bottled at the estate winery. All other wines are bottled at a facility in the Cape.

The following is an overview of the winemaking process employed at Loopspruit Winery. White grapes are crushed (popped), separated, free flow juice is extracted, then the final crush takes place. Crushing is done only after free flow juice has been removed from the harvested grapes. With red grapes, Loopspruit uses a high-pressure suction machine. The white juice is placed into tanks, 25 ppm of sulfur dioxide is added, and dry fermentation is begun at between 12 [degrees] and 14 [degrees] C (54 [degrees] - 57 [degrees] F) for 19 to 20 days. With red wine, fermentation is at 15 [degrees] - 16 [degrees] C (59 [degrees] - 60.8 [degrees] F) for about 8 to 9 days and then they will low press after the skins have been removed. From there, the reds will be placed in a tank for about a week before going to wood which allows the first portion of sedimentation to occur. The white juice is put into a cold tank for about 5 days, after which it is returned to the tanks and the racking process is begun with the addition of gelatin and bentonite (there is a bentonite mine 7 km from Loopspruit, but the winery buys from the U.S. because it is less expensive). After about 6 to 14 weeks, depending on the size of the tanks, sulfur tablets are burned to extract oxygen. The wine is filtered through 15 sheets, twice. From harvest to bottling takes about 6 months. Red wine is bottled directly from wood and usually no filter is used.

Loopspruit Winery's restaurant serves as the visitors' center and main attraction of the estate where ample and tasteful dishes are available to accompany the wines. The delegation enjoyed a lunch of bobotie (traditional spicy meal dish), chicken, polenta, sweet potatoes, and several vegetables, topped with a ginger pudding dessert.

Leah Jones

Delheim Wines (LTD)

Delheim Winery is located 50 kilometers (55 miles) from Cape Town and 10 kilometers (6.6 miles) from Stellenbosch, an estate once named De Driesprongh (where three roads join). The entire estate is situated on the slopes of the majestic Simonsberg Mountain and was purchased from the grand-nephew of Lord Nelson of Trafalgar fame.

While the homesteading and farming of the site began in the late 1600s, it was not until 1938-1940 that the first attempts were made by one of the country's pioneer wine farmers, Hans Hoheisen, to plant a vineyard and make wine. Later, the farm was named in honor of Hans' wife, Deli, who had contributed to development of the fledgling winery, Delheim, or Deli's home.

By 1951, the Hoheisen family was joined by Michael "Spatz" Sperling, a nephew of Deli Hoheisen from Germany, who possessed an extensive farming background, but who had no knowledge of the business of vineyard management and winemaking.

Early on, a friend Michael's had remarked that his initial dark brown sweet, late harvest wine tasted like "dreck" which, in English, means dirt or something less pleasing. Through persistence, trial and error, Michael "Spatz" Sperling eventually produced a fine, sweet white wine that became very popular in the local market and even gained international recognition, not only for the wine, itself, but for the innovative labeling of the wine, "Spatzendreck." When Decanter magazine gave its 1970 award for worst label to Delheim, ironically, both the winery and its wines were launched on a path of success and market recognition which continues to grow today.

The delegation was greeted by the Sperling son, Victor, who oversees the vineyard management program for Delheim. The present estate comprises some 150 hectares (371 acres) with about 60% planted in white varietals and 40% in red varietals. An increase in the planting of red varietals is planned. The delegation toured the upper slope of the farm where the white varieties are prevalent. Magnificent panoramic vistas spanned rolling vineyards and farmland, edged by pine groves planted for protection against the winds, to the valley floor. The soils of the farm are primarily of red granite and rocky black turf with craggy rock outcroppings above the vineyard plantings.

Chardonnay vines covered the top of the planting area, some 150 meters (492 feet) above the valley floor, which exposed it to the often severe winds coming off the mountain even though numerous pine trees had been planted years before to protect the farm against them. The winds, among other things, delay the maturation period of the grapes. With better canopy management, Victor said he hoped to provide some wind protection for the vines.

Down the slopes and at the lower levels were the blocks of planted Chenin blanc, Riesling Colombard, white Muscadel, Sauvignon blanc and Gewurztraminer. Delheim is one of the few wineries in the country that produces a 100% Gewurztraminer. At a separate but nearby valley farm (Veracruz), Delheim has located their vineyard for red grapes, Cabernet Sauvignon, Merlot, Shiraz, Pinotage and Pinot noir. Most of the rootstock being used is 99R and 101-14 with some 110R.

In addition to the problem of prevailing winds, and fruit loss due to downy and powdery mildew, rot is common. While improved spray rigs have been introduced to apply fungicides to better control plant diseases, such chemicals remain in short supply. But, perhaps the most challenging problem the continued growth of the Delheim Winery faces is the lack of locally-available water resources, a problem common to the wine regions of the Cape that largely depend on rainfall for irrigation. A drip irrigation system is now a top priority at Delheim. Also, it was discussed that better row direction, developing the vineyards on a north-south axis would help maximize sunlight for improved fruit quantity and quality.

Due to slope planting vines had been planted with a spacing of 1.2 meters by 2.75 meters (5.9 by 9 feet) per plant or about 3,000 plants per hectare (2.471 acres), which, while yields are fair, is an arrangement not conducive to mechanized harvesting. Thus far, Delheim has had limited success with machine harvesting using Braud harvesters. But they are importing both Nairn and Gregoire machines. The latter is said to be the most popular harvester being currently sold in South Africa.

Victor informed the delegation that they plan to soon introduce newer methods of spacing trellising hedging and irrigation based on Australian models to make their vineyards less labor-intensive and more compatible with mechanization. Also, cooler night and pre-dawn grape harvesting is planned, but Delheim, like the other wine estates in South Africa, faces labor problems. Not only is there a shortage of skilled labor, but traditionally the local labor is not accustomed to nighttime or weekend picking.

Presently, Delheim's practice is to try to harvest most of their grapes at 25 [degrees] Brix, pH 3.2-3.4, TA at .65-.82. Their grapes, by and large, are fairly balanced when harvested.

The delegation was then treated to a sumptuous luncheon at the estate's Vintners' Platter restaurant which was opened in 1976 and can accommodate both indoor and outdoor seating. It is situated next to the winery with a commanding view of the estate, surrounding valley, and mountain vistas. The restaurant is a favorite of both local and foreign tourists visiting the Stellenbosch area wineries. The foods are designed to complement the estate's wines, are made fresh daily, and are served in ample portions - a visit worth putting on anyone's itinerary.

Graced by huge, old oak trees and situated above the homestead, restaurant and wine cellar are the ruins of the home of a Dutch East India Company public servant. His responsibility was to fire the cannon atop Kanonkop Mountain, the next mountain to the north, to announce to the local farmers the arrival of ships in Table Bay which were carrying provisions to South Africa. Kanonkop's heralding cannon was the third in a relay: the first was fired at Cape Town and the second at Koeberg, which is situated between Cape Town and Kanonkop.

Albert Oliveira and Wilbert Rojewski

Groot Constantia Wine Estate

Concluding the delegation's two-week tour of South Africa s wine industry, including visits to a number of historical, cultural and natural park sites, the delegation was treated to a visit to the world-famous Groot Constantia estate.

Established in 1685, the governor of the Cape's trading colony and founder of Stellenbosch township, Simon van der Stel, was granted a large tract of land of some 800 hectares. Van der Stel named his farm Constantia. The records note that by 1695, over 8,401 trees and plants, including olives, bananas and several varieties of grapes had been planted.

Over the next two centuries, the vineyards and wines of Groot Constantia gained international recognition. The following is a quote taken from the writings of an early Dutch visitor to Groot Constantia: "In strength and deliciousness," Valentyn wrote, it was "not inferior to the best red Persian wine and to the lachrymae Christi in Italy." But Constantia also yielded "an uncommonly good, nay superior, steen and crystal wine, so choice and pleasing in taste, that it would need a sensitive tongue to distinguish it from good Tuscan wine."

After van der Stel's death, Constantia passed through a series of owners and the original estate was divided into three sections: Groot Constantia, Bergvliet and Klein Constantia.

By 1791, the homestead, outer building and the wine cellar of the estate were completed, forming what today is considered to be the finest surviving example of old "Cape Dutch" architecture. For the wine historian, there are complete records which exist that contain all wine transactions conducted at Constantia for the period of 1819 to 1859.

Evidence of the continued international reputation of the wines of Constantia is provided in a letter dated 1833, which authorized a captain of a French frigate to purchase "une quantite considerable de vin de Constance" for Louis Philippe, King of France. Also, there must have been a considerable number of shipments of wine to Germany, as a special label was printed, "Weisser Constantia Wein."

Unfortunately, phylloxera infected Constantia's vineyards in the late 1800s. After a few years, the Cape government used it as an experimental research farm, emphasizing the growth of phylloxera-resistant American rootstocks. Also, further disaster struck the estate in 1925 when a spark from the kitchen chimney destroyed most of the homestead building.

But, by June of 1927, Groot Constantia, with its tree-lined avenues, was restored and opened to the public as a museum. Then, in 1971, the South African History Museum decided to establish a separate wine museum where the original Constantia wine cellars had stood. The delegation was truly intrigued by the unique opportunity to view the impressive collection of artifacts, tooled by skilled craftsmen, and used in the operation of such a sophisticated, historic, and proud winemaking tradition.

Groot Constantia wines are still harvested, pressed, bottled, matured and sold on the premises. The estate's Mediterranean-type climate is softened by the influence of the Indian and Atlantic oceans, and its soils are derived from Table Mountain sandstone. The soils are deep and cool with good water retention, so irrigation is not used. These conditions, combined, have contributed over the years to the success of the sweet wines, for which Constantia first became famous, and for the superior wines made today, Cabernet Sauvignon, Shiraz and Pinotage. An exotic problem Groot Constantia suffers is periodic destructive raids on the vineyards by marauding troops of baboons from the nearby mountains.

By an act of Parliament in 1975, the control and management of the farming operations at Groot Constantia Estate were transferred from the Department of Agriculture to a newly-formed Groot Constantia Control Board.

Dr. Lena Brattsten

Winemaking in South Africa - An Overview

Winemaking procedures in South Africa actually varied from winery to winery, as would be anticipated, but to no more degree than any other country. The influences were largely Australian, as most winemakers had traveled to Australia to study their technology, and a good portion had visited and studied European techniques. There was very little cross-reference to American influences at the level we visited. However, with the Stellenbosch Farmers Winery, some of their main production people had studied at U.C., Davis. It was also noted that several Americans had been in the country consulting.

White wine technique consisted of the addition of S[O.sub.2] at the crusher, anywhere from 25ppm to 80ppm, depending on the winery. Judging from the majority of the ethanol contents in the finished products, the grapes were picked a little greener than in California. Supposedly, this is done to keep the acid levels up. The climate is equivalent to that of Southern California, which is much warmer than the Northern California valleys that go for higher ethanol, thus ripeness at picking.

Skin contact was practiced at the winemakers discretion, and they were all aware of the temperature relation of the fruit to phenolic extract. Night harvesting to take advantage of cooler temperatures is a subject of considerable concern. Part of the night-picking question, however, will be answered as the vineyard practices move toward mechanization. The present farm workers don't want to night pick and are starting to form strong unions, thus shifting viticulturists towards machines.

Crushing equipment and fermentation equipment were all state-of-the-art with influences from Australia in rotary fermentors to Italian automatic fermentors that were observed at the KWV. Cool fermentation was acknowledged and practiced. Thus, there were jacketed temperature-controlled tanks for both white and red fermentation. French oak barrels were used either 100% or in part, for some of the Chardonnays and Sauvignon (Fume styled) blancs. Wood chips were used quite a bit and apparent in the flavors of the red wines in the forms of bitter tannins.

Sauvignon blanc was being made under what was referred to as a strong reductive regime. It entailed the use of ascorbic acid, a reducing agent, that created wines much harder on the palate than usual, although fresh. Other additives noted were pectic enzymes, usually used on the juice as an aid to settling, or in grapes when skin sliminess made it difficult to press. When used as a settling aid, it was doubled with gelatin which is supposed to increase lees compactness. Most whites were racked three to four times by spring.

Normal depth filtration, stabilization and fining practices were described.

Chenin blanc is the most widely-planted wine variety. It is made in a simple but delicate and well-balanced style, much like those done in California about a decade ago. Colombard and Palomino were also heavily planted, but the juice was fermented for distillation. The Sauvignons blanc were the most internationally acceptable as they were light, fresh and with just a hint of wood. The actual fruit was more of a bell pepper green than a herbaceous green. This was confusing because of the warmth of the region which usually works in reverse to drive out the grassy character, although the bell pepper (pyrazine) may have been a result of their picking at 19 [degrees] Brix.

Chardonnays were very wooded. It seems that the South Africans are going through a trend that Americans went through ten years ago. Several of the sweet, fortified Muscats we tasted, as well as the ports, were excellent.

Red wines are made very much the same way as in the U.S. They may or may not use S[O.sub.2]. It seems to be an individual winemakers' choice. Many wineries crushed their red fruit into rotary fermentors, where they were turned every hour, 24 hours a day, until dryness. Interestingly, the comments on rotary fermentation were that they were on the way out - not the technique of choice. Some wineries were doing extended maceration, skin contact, in the Bordeaux style. The KWV had a large Italian automated pumping-over system, as well as an automated one for the purpose of pomacing.

Malolactic fermentation was commonplace, and the wood aging regime was one of French oak barrels, a few American oak barrels, or wood chips. Most of the wineries aged their reds for either 12 or 18 months.

Pinotage was thought to be the best variety, suited to the warm growing region and producing red wines of distinct varietal character with plenty of mouth feel. The other reds, Merlot and Cabernet Sauvignon, lacked mouth feel, except for the ones that were macerated. Most reds tasted of green tannins as if they were picked too early or they had been overcropped.

A few comments on viticulture and enology research being conducted in the country: It appears that the Nietvoorbij Research Institute was looking at matching yeast types up with cultivars. Also, DNA implanting appeared right at the forefront of both the yeast and the vineyard research programs being conducted at the University of Stellenbosch. For a more detailed description of some of the wine-biotech research being conducted at the University of Stellenbosch, see the project extracts taken from the university's Institute for Wine Biotechnology 1996 Annual Report, available from the delegation or the University.

It was interesting to note, as well, how the nurseries worked hand in hand to achieve a final certification of clean stock by the government research foundations before dissemination to the growers. This isn't done in the U.S.

The group heard about somatic embryogenesis and shoot tip culturing at Nederburg Winery from Johann Wiid, at KWV, and from Professor Goussard at Stellenbosch University. Of particular interest was the first-hand observation of the somatic embryogenesis reproduction technique and shoot tip culturing program being conducted at the Stellenbosch Farmers' Winery nursery. These basic practices have been reported in the Journal of the American Society for Enology & Viticulture. The push for clean wood seems to be the number one concern of viticulturists in South Africa.

Overall, the advancement of viticulture and enology research in South Africa seems to be succeeding. Most of the nation's research, both funds and resources, are coordinated through a government research commission, known as WINETECH. This sort of full industry and academia cooperation is difficult to achieve, but it is a system that could be better emulated in the U.S.

Mike Martini

Useful References on the South African Wine Industry

* South Africa Country Commercial Guide for 1997, U.S. Department of Commerce, National Technical Information Service, Springfield, Virginia 22161, telephone (703) 487-4660 (recommended).

* For a 288 page summary of wine history, regions and wineries: South African Wine 1992, The Struik Publishing Group Ltd., 80 McKenzie Street, Cape Town 8001, South Africa (recommended).

* For a brief overview of the South African wine industry: Vines and Wines in South Africa, 76th General Assembly of the OIV, by Romi van der Merwe and Bennie Howard, Nov. 1996. Contact Andries Tromp, assistant director Liquor Products, Directorate of Plant and Quality Control, Private Bag X5015, Stellenbosch 7599, South Africa.

* For basic South African wine industry statistics: South Africa Wine Industry Statistics, No. 21, 1997, Media Department, KWV, P. O. Box 528, Suider Paarl 7624, South Africa.

* For a basic review of South African wine regions: Wine Producing Regions of South Africa, compilers E. Archer, Department of Viticulture and Oenology and D. Saayman, Department of Soil and Agricultural Water Science, University of Stellenbosch, 7600 Stellenbosch, South Africa.

* For basic data and statistics: South African Wines 1997, John Platter, c/o Clos du Ciel Vineyards, P.O. Box 3162, Stellenbosch 7602, Cape, South Africa.

* The Wines of South Africa, James Seely, Faber and Faber Limited, 3 Queen square, London, WCIN 3AU.

South Africa Wine and Food Pairing

The following is a list of selected restaurants where the Citizen Ambassador delegation had the opportunity to visit and enjoy excellent presentations of traditional South African dishes and game meats accompanied by wine lists that permitted a unique experience in wine and food pairing. Most restaurants visited in South Africa appeared to have good wine lists with ample selections of local wines. However, often the best and rarest wines are not on the menu, and given the very affordable price of South African wines, it is advisable to always consult with the manager.

Carnivore Restaurant Mulderdrift (011) 783-4585

The architecture and design of this restaurant was everything one would visualize on a deep country safari, a thatched-roof securely raftered and supported by log beams of imposing breadth, rustic, hewn wooden tables and chairs, and a view of forests and valleys. The large, circular pit in the center of the restaurant was the focus of every patron's attention, however. There huge slabs of meat were barbecued on 2 1/2 foot skewers set in racks over the fire. The cooked meats were then sliced off in chunks directly onto each diner's plate by a continuous stream of waiters each bearing a different sample of the various meats. Included were ostrich sausage, pork sausage, sweet pork ribs, ostrich filet, wildebeest (gnu), lamb and chicken, all accompanied by baked potatoes, salad, an assortment of sauces for the meats, local wines and dessert. The cost for "all you can ear" was about 75 Rand ($17 U.S.) per person. The wine selection was decided by the heavier, barbecued meat specialties of the house, so the delegation included a 1996 Beyerskhof Pinotage, 1996 Rust en Vrede Merlot, a 1993 Zandoliet Shiraz (Robertson).

Simple, not characteristic, but quaffable.

The Africa Cafe Cape Town

The delegation's appreciation and farewell dinner was held at The Africa Cafe. Representatives of the various hosting South African organizations were invited to attend. Surrounded by carved black ebony figurines, brightly colored woven cloths, mother-of-pearl and brass-inlaid masks, hand-glazed crockery, beaded animals, and earthenware African pots, the ambiance of The Africa Care was as exciting as the menu. A smattering of the fare offered, a communal feast, included Umbhako, traditional Xhosa pot bread with mealies (corn), Zambian Bean Pies, pastries with bean filling, Malawi Mbatata Balls, sweet potato and cheese balls in sesame seeds, Ethiopian Sambossa, spicy curried mince in pastry, Ghanian Chicken Groundnut Stew, Botswana Seswaa Masala, ostrich filet curry, Tzaneen Orange and Nut Dessert, or Mozambican Bolo Polana, a cashew potato and lemon cake.

Some of the South African wines selected by the delegation and their guests to accompany the exotic meal were the 1995 Simonseig Pinotage, 1995 Klein Constantia Cabernet Sauvignon, 1995 Backsberg Shiraz, and a 1995 Buitenverwachting Sauvignon blanc.

Karos Lodge Hotel Restaurant On the Sable River, at the Kruger Gate

Considered the most unique experience in dining by the delegation, the Karos Lodge offered a complete, prepared buffet of delicacies influenced by the kaleidoscope of nationalities which comprise the population of South Africa. In addition to the buffet, the diner could select the meats of his or her choice from those on view for searing over a flame, including smoked warthog sausage, impala steak, peppered ostrich steak, seasoned pork chop, spicy beef kebab or barbecued crocodile tail. Oak-smoked venison with gooseberry sauce was also offered, as well as a number of desserts to tempt the most international of palates. The meal was accompanied by a selection of red South African wines.

Volkskombuis Aan De Wagenweg Restaurant Stellenbosch

The Volkskombuis was started by a group of Stellenbosch farmers anxious to preserve the culinary arts and traditions of heart, old Cape cooking. On the banks of the Eerste River in Stellenbosch, De Volkskombuis (peoples' kitchen) boasts authentic antique furniture and copper artifacts which recapture the romance of yesteryear. Traditional meals featuring pates, hot thick soups and meat pies excel.

To accompany the meal, the delegation opted to try a 1992 Meerlust Rubicon - a Bordeaux blend. It smoothed out with the peppery asparagus soup it was served with.

New Grapevine Disease Group Formed

An International Council on Grapevine Trunk Diseases (ICGTD) was established last July 21, 1998. Scientists from Australia, France, Italy, New Zealand and the United States convened in California to discuss the usefulness and need of this undertaking to better cope with current problems facing the grape industry around the world.

The council's main objective is to improve the health, productivity and longevity of the grapevine. Accordingly, this voluntary organization will serve as a temporary forum to foster coordinated research on the biology, ecology, epidemiology and control of trunk-related pathogens of the grapevine. Priority areas far collaborative investigations were selected, and presentation of ongoing research by Council members was made at a seminar held at CSU/Sonoma July 22.

Plant pathologists, viticulturists, and others interested in joining ICGTD and/or receiving the seminar proceedings should contact the interim U.S. secretary:

D. Dellinger, Fax (540) 933-6987, e-mail fortvin@shentel.net.

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