Joubert-Tradauw

In the late 1990s, inspired by early farm experience and time in Napa Valley, a maturation cellar was created by restoring an old farm building, and a stone fermentation cellar was completed in 1998. The first harvest followed in 1999, leading to the release of the R62 Merlot/Cabernet (60:40) after 14 months in Burgundy oak. Annual production is just under 3,000 cases.

Winemaker Meyer Joubert, trained at Elsenburg and in Napa Valley, returned to South Africa to pursue his vision of producing premium wines in the Klein Karoo. Deeply rooted in agriculture and respectful of nature, he practices minimal-intervention winemaking in a simple, functional cellar. Moving to the farm in 1995 with his wife Beate, he pioneered quality winemaking in Barrydale and was the first to trademark and produce an “R62” wine, the only one of its kind along the famous route.