Joostenberg Wines is run by the Myburgh famliy. The Myburghs farm in the southern regions of Paarl WO bordering Stellenbosch. All of the fruit for their wines either comes from the organically-certified Joostenberg property or from their neighbours’ farms. Tyrrel is the fifth generation of his family to farm the land.
The entire Joostenberg ethos is based around the farm: the land and the people who live and work on it. Sustainability is something that Tyrrel and his wife Anette mention often. They want to care for the land under their custodianship and endevour to create wines that reflect the uniqueness of the terroir. Consequently the team ripped out the irrigation of mature vineyard blocks and certified the vineyards as organic a few years ago.
The wines are classically made, with an emphasis on terroir-expression. Tyrrel tends to shy away from techniques that result in aggressive wines. They are quintessential in their styles, approachable and offer serious drinkers and novices alike impressive value for money.
They make 6 Estate wines – wines that are grown, made and bottled on the property.
Die Agteros comes from the oldest vineyard on the farm – Chenin Blanc planted in 1982. The name is derived from the Afrikaans saying “Die agteros kom ook in die kraal.” (Even the last ox eventually arrives). Bush vine, dry grown – salty and sweet fruit with texture and flavour for days.
The Fairhead is the most exotic of the Joostenberg Estate wines. Roussanne and Viognier originate from the Rhone Valley in France and absolutely thrive in the dry, Mediterranean climate of southern Paarl. They add peach and apricot characters to the lemon, hay and waxiness of the Chenin Blanc. Named after Gillian Fairhead, Tyrrel’s mother and boss-lady at Joostenberg for many years.
The warm Paarl climate seems ideal to grow quality Syrah. The vineyard used for this wine is the rockiest site on Joostenberg – thus the name: Klippe Kou means “Chewing Rocks”. This gives the wine a concentration of structure (tannin and acid), which matches the fruit weight provided by the Paarl sun. There is also a lovely, integrated spice element to the palate giving depth to the red berry and plum fruit.
Cabernet Sauvignon at its best is about structure – an abundance of fine-grained tannin, with black fruit and smokey tobacco notes balanced by well judged acid. This Cabernet (with a sneaky 8% Merlot) has all the component parts with a subtle minty edge. The Philip Albert is named after Philipus Albertus Myburgh, first of his name; the man who started Joostenberg six generations ago.
The top red wine made at Joostenberg, an uncompromising combination of the best red fruit from the farm. From the warm 2016 vintage it is mostly Syrah and Cabernet Sauvignon with Mourvèdre and Touriga Nacional together making up around 25% of the blend. The name Bakermat, meaning “birth-place” or “cradle” in Dutch, pays homage to Joostenberg Farm.
There are different kinds of sweet wines – the Noble Late from Joostenberg is a classic botrytis style. Botrytis cinerea is a fungus that grows on the grape skins that dehydrates each berry while protecting it from oxygen (thus wines with fresh fruit flavours, and not Porty or oxydative nutty or toffee flavours). Botrytis is sort-after in many regions and is also known as “Noble Rot”. Apart from dessert and cheese, botrytis wines are magnificent with liver pâté as an aperitif. 375ml bottle.
The two non-Estate wines from Joostenberg are great options at a more affordable price. They are the virtually un-oaked Chenin Blanc and the red Family Blend. the Chenin is charming, super-fresh, medium weight, nice and punchy. The Family Blend is, as the name suggests, a blend based on Syrah and Cabernet – resulting in a juicy, spicy wine with plenty of fruit weight and struture.
The wines of Joostenberg are delicious, and the fruit grown with meticulous care. We feel they offer immense value.
Owner/Winemaker: Anette and Tyrrel Myburgh
First Vintage: 1999
Viticulture: Estate – Organic.