Lood Kotze Winemaker Profile

This month we feature the new winemaker for Reddy Vineyards, Lood Kotze. Lood’s official title is the Executive Winemaker and Viticulturist. Originally from South Africa, we are excited to feature Lood Kotze!

1. What did you do before becoming a winemaker (if anything)?

I studied enology and viticulture right after high school and have worked in the wine industry ever since.

2. What is the toughest challenge about being a winemaker in Texas?

The Texas High Plains has unique challenges in terms of weather for growing grapes. Being new to this area, it takes time to understand the region and vineyard. On the cellar side, not being close to resources and suppliers (is a challenge).

3. Is winemaking an art or a science or both?

Both.

4. What is your favorite food and wine pairing?

Red wine and steak.

5. If you didn’t make wine, what would you do?

I would be working in some other area of agronomy.

6. What first attracted you to winemaking and how long have you been doing it?

I was always drawn to ag and grew up in wine country in South Africa with some family in the industry, so a career in wine was an easy choice. I’ve been working in the industry for about 16 years.

7. What is the most common question you are asked as a winemaker?

“What is it like being a winemaker?”

8. After a long day in the winery or vineyard, what do you do?

I enjoy spending time with my wife and kids.

9. What’s the greatest part about being a winemaker?

For me it is a very fulfilling industry to work in, working in agriculture, creating, and meeting interesting people. It is always very flattering to see a wine that I worked on very hard being enjoyed by people.

10. What is your winemaking philosophy, that is, what are you trying to achieve with your wines?

I like a traditional approach to wine, making wines that are varietal and style true. Wines that express its origin.

11. Anything else you would like to add?

I am new to the High Plains region and excited to be part of the Texas wine industry and working with an established vineyard. I believe it is a great time to be in Texas wine.