Joostenberg Mixed Case 2025

Syrah 67%, Mourvédre 19%, Grenache Noir 9%, Touriga Nacional 4%

Syrah is particularly well-suited to Joostenberg estate and this is one of several wines in which it plays a significant role. Mourvédre, Grenache Noir and Touriga Nacional are the supporting varietals in this wine.
The grapes are organically farmed in Paarl, hand-picked, and the wine is aged in oak and stainless steel before bottling. Refined.

The best Syrah vines on Joostenberg are planted in the rockiest soils hence the name "Klippe Kou", which translated from Afrikaans means "chewing rocks" (literally) or “enduring hardship” (figuratively). Although the vines struggle in the first few years after planting, once the roots are well established these rocky soils produce intensely flavoured grapes and characterful wine.

Grapes were hand-picked, 70% were destemmed and the remainder left as whole-clusters. Natural fermentation occurred in small, open-topped fermenters. Maturation took place in concrete egg (37%) and old oak barrels (63%) for 10 months before bottling.

Christian Eedes, Winemag: "Red berries, musk, fynbos and white pepper on the nose while the palate is relatively rich (alcohol is 13.9%) with moderated acidity and powdery tannins, the finish nicely savoury. 91/100."

Dry, medium-bodied Chenin Blanc with apple pie, honeycomb, and flint aromas. Balanced freshness and richness with a long finish. Sourced from a dry-farmed 1989 vineyard (new site for 2024). Hand-picked, whole-bunch pressed, spontaneously fermented and matured in oak, concrete, and amphorae. Minimal intervention.

"Die Agteros" - the hind ox gets there eventually.

Chenin Blanc 42%, Roussanne 25%, Viognier 20%, Alvarinho 13%.

A unique blend made up of all the white varieties planted on Joostenberg Estate. Named after former Joostenberg matriarch and gardener extraordinaire, Gillian (née Fairhead) Myburgh.

From vines ranging between 5 and 34 years old. Grapes were hand-picked early in the morning and whole bunch pressed. The wine underwent spontaneous fermentation and maturation in clay amphora(51%), with the rest in seasoned oak barrels(26%) and concrete eggs(23%). The wine was matured on the lees for 10 months.

The first Myburgh to farm at Joostenberg was Philipus Albertus Myburgh and 5-generations later the Myburgh name is still tilling the soil and acting as custodians of this little patch of earth. This is a classic style Cabernet Sauvignon, made to be a bold but easy drinking wine.

The grapes were hand-picked, 70% were destemmed and the remainder were left as whole-clusters. Natural fermentation occured in small, open-topped fermenters. Then maturation occured in concrete egg (37%) and oak barrels (63%) for 10 months before bottling.

Syrah 56%, Cabernet Sauvignon 11%, Mourvédre 22%, Grenache
Noir 11%
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 grapes were hand-picked. The Mourvedre was wholebunch feremented while the Syrah was partially de-stemmed, and all other varieties were totally de-stemmed. Fermentation occured in open-topped tanks and the wine was then matured in 500L French oak barrels for the first 12 months. Thereafter matured 50 % in concrete and 50% in 500L barrels for another 12 months.