Did you know that Roodeberg, the legendary red blend that has been bringing friends together across the globe since 1949, is celebrating its 70th birthday this year?
In celebration, we’ve taken the liberty of interviewing their winemaker, Louwritz Louw. He’s been part of the Roodeberg family for quite a few years now. He started at KWV in 2012 and 2013 was his first vintage making Roodeberg. That year’s vintage was a big harvest and with Louw still finding his feet in the cellar, it was a rocky ride. But, looking back, that is the vintage that brings back some of the best memories for him.
Roodeberg is a brand with a very rich history. “For me it has always been a true honour to be part of the team,” says Louw.
When it comes to winemaking, Louwritz’s motto is to take it day by day. He says that wines in the cellar are different every day of every year and you need to adjust your decisions accordingly. The latest vintage of Roodeberg (the 2017 vintage) is one of the best yet, according to him. “It’s vibrant, juicy and has lots of ageing potential.” This vintage will be available on their online shop at the end of April 2019.
Roodeberg fans can look forward to a couple of birthday happenings this year. As they share their 70th birthday with two other big names in South Africa (Sarie Magazine and the Labia, Cape Town’s much loved only independent cinema) 2019 is going to be filled with celebrations. In May, Roodeberg will be joining the Labia Cinema for a 70th Anniversary function and in July they will be joining Sarie at a couple of celebratory dinners. Roodeberg will also be running some promotions in store throughout the year and you’ll have to keep an eye out for the 1949 commemorative wine that they will be bringing out later this year.
Louw says his ideal food and wine pairing is a cab sav based blend or a dense Cabernet Sauvignon with a beef fillet. The weirdest food and wine pairing he has ever come across is a spicy white wine with a peanut butter jelly sandwich.
If you are looking for Roodeberg wines to buy to keep for years to come, Louw suggests the 2017 vintage or the 2016 vintage, which is more full bodied. Of course, the ageing conditions are very important. Buy your 2016 vintage HERE.
Did you know that, according to referralcandy.com, customers attained through word-of-mouth spend 200% more than the typical customer? They also make double the referrals than your usual client.
Mark Zuckerberg, chairman, chief executive and co-founder of Facebook, said:
“People influence people. Nothing influences people more than a recommendation from a trusted friend. A trusted referral influences people more than the best broadcast message. A trusted referral is the Holy Grail of advertising.”
This is why review platforms, like TripAdvisor, are doing so well in the tourism and hospitality industry: People influence people. Before making any purchases, customers search for reviews and referrals related to products and services they are interested in, in order to make a calculated decision on what to purchase.
Word of Mouth
Customers trust those suggesting certain products and services, as they know that no one will put their name on the line for a brand that won’t live up to the anticipated standards.
Referring customers may dub a hotel’s check-out process one of the most important touch points of the customer’s experience. A restaurant’s work is not necessarily done after the customer has paid the bill. Yes, post-purchase experiences can determine a customer’s brand preference just as much as any other touch point in the customer journey, encouraging or discouraging word-of-mouth marketing.
The question is: What is it that makes customers want to talk about your brand?
Word-of-mouth kicks in…
- When a customer experiences something way beyond what was expected.
- When the customer was impressed by a physical, non-verbal statement. It could be a unique architectural feature, a kinetic or educational experience or an act of generosity, like offering free dessert to buying customers. Like entrepreneur.com puts it: “Flour, butter and sugar are cheap advertising.” In comparison to all the other advertising options out there, I agree. Find something within your brand that sets you apart from the rest, even if it costs you a little extra flour, butter and sugar each month. Use it to your advantage.
- When you prepare and budget to deliver a service that generates word-of-mouth. Sometimes we need to sacrifice one thing in order to gain another, i.e. Expanding your restaurant with a unique children’s playground might just get your customers talking.
- When you trust and allow your customers to deliver the news about your brand to their friends. They won’t repeat what you say in your advertisements – give them the opportunity to do the marketing for you.
- When it is something interesting to share with friends. There has to be a reason customers want to talk about your destination, isn’t there?
- When it is easy. You need to help word-of-mouth along. Make it a simple, easy-to-share message – anything longer than a sentence is too long. Don’t just stick the message to a brochure or your website – make it portable with things like emails and social media.
- When you make customers happy. Content customers are supreme promoters, so delight them, excite them and make them want to tell a friend.
- When customers trust and respect you. Always be honourable and entwine ethics into what you do. Be good to your customers and satisfy their needs. Customers won’t talk about a company that might embarrass them by not living up to what others say about the brand.
Whether we like it or not, word-of-mouth is here to stay. As people, we want to have conversations and we want to share in each other’s joy. It’s part of our being. So get your ducks in a row, put on your brainstorming caps and create opportunities for customers to talk about you!