Thys Loubser, Red Wine-Wine Maker, Robertson Winery
Since graduating from Elsenburg College, Thys Loubser has been in the wine industry since 1991, later joining Robertson Winery in 2012.
He is responsible for the entire red wine process from receiving and fermentation to oak maturation. It is harvest time when he is able to experiment with different fermentation temperatures and yeast strains to make a tank of wine in only 5-7 days that is most exciting for Thys. Amongst his other annual highlights is the blending process that occurs between the 7-10-month period, as well as the regular six monthly tastings on barrel maturation that steer the direction for the following year.
Winning awards is satisfying says Thys, but the real prize is in the knowledge that customers are truly enjoying the product. This is achieved through ensuring consistent, quality wine where fruit and wood are in balance with the cultivar expression.
In his 29 years in the industry Thys has learnt that remaining humble, sticking to the basics and having good relationships with customers and colleagues are all key to success. He believes that this is made possible in the Robertson Winery environment where trust, staff and teamwork are highly valued, making it possible for people to live their dreams.
We believe wine making is a natural process. Since different styles of wine vary greatly in their soil and climatic requirements, our accomplished cellar master, Bowen Botha, believes that the desired style should determine the choice of vineyard. Adhering to a philosophy of minimal handling and gentle pressing in order to capture the natural flavours of the fruit in the wine, Bowen and his inspired team of winemakers gently guide the transformation process to craft wines of exceptional quality and individuality.
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