Relevant textual alternative to the image
Free delivery for orders over R1500

Joostenberg Estate ‘Bakermat’ 2019


Syrah 41%, Cabernet Sauvignon 24%, Mourvédre 22%, Touriga Nacional 13%

Bakermat, meaning “birth-place” or “cradle” in Dutch, pays homage to Joostenberg, home of the Myburgh family for 6 generations. This is the premium red wine from the estate and every effort has been taken to ensure that it is a genuine expression of the Joostenberg terroir.

All the grapes were hand-picked. Cabernet Sauvignon was de-stemmed while the Syrah, Mourvedre and Touriga Nacional were partially de-stemmed (66%). Fermentation took place in open-topped tanks. Maturation occurred in 500L French oak barrels for the 1st 12 months and then in concrete (66%) and 500L barrels (34%) for a further 10 months.

Christian Eedes, Winemag: “Subtle aromatics of cranberry, raspberry cassis, some floral perfume, fynbos, white pepper and other spice on the nose. The palate is medium-bodied with fresh acidity and a gently savoury finish. Understated and nicely composed. 91/100.”

In stock

Situated almost equidistant between Simonsberg, Paardeberg, Paarl Mountain, and Durbanville, Joostenberg has a unique combination of climactic conditions and soil types. The Myburgh family believe the best way to express this singular terroir is to farm organically and sustainably, which they have done for two decades.

Organic viticulture centres around the promotion of healthy, fertile soil by advocating responsible soil cultivation methods and strengtheners of natural origin, with the aim of improving the resistance of the vines. This means no herbicides, pesticides, or fertilisers, thus a less interrupted interpretation of terroir.

This tells only part of the story though, as high-quality fruit is just the start. Without thoughtful, skilled vinification, quality of grapes does not necessarily guarantee quality of wine.

The winemaking regime at Joostenberg has evolved considerably since Ex Animo has been working with them. Tyrrel is picking earlier to keep natural acidity (afforded to him by healthier soils), less aggressive extraction during ferments, using less transformative elevage vessels (he is using concrete eggs and terracotta dolium more and more), and bottling sooner.

This all results in wines that are more nuanced, detailed and altogether finer than in the past. Partnered with a new vision for the labels, these wines have a bright future.





, , ,



  • No products in the basket.