The first Myburgh to farm at Joostenberg was Philipus Albertus Myburgh and 5-generations later his off- spring are still tilling the soil and acting as custodians of this little patch of earth. This is a classically styled Cabernet leaning towards the old world
Grapes were hand-picked and de-stemmed. Fermentation occurred in small open-topped tanks with regular punch-downs. Maturation occurred in small, French-oak “hogsheads” (300L barrels) for a period of 22 months (17% new). 8% Merlot
Christian Eedes, Winemag: “Cranberry, raspberry, fresh herbs and a hint of earth on the nose. Medium bodied with fresh acidity and lightly grippy tannins. Modest – readily approachable but not facile. 90/100.”