This farm on the border of Stellenbosch and Paarl does things the time-honoured, traditional way.
Great wines begin with great grapes, and at Joostenberg they’re grown in the most natural way possible – no artificial fertilisers, pesticides or additional modifications. Established in the late-1600s, Joostenberg has been in the Myburgh family since 1879. It was only in 1999 that fifth-generation brothers, Tyrrel and Philip, rekindled traditional winemaking practices, achieving full organic status in 2012.
Tried and true
The old white-washed waenhuis (wagon house) is now home to the convivial tasting and wine-sales room, where visitors can savour the wine and soak up the beauty of the surroundings, with views across the werf (farmyard) and garden to the vineyards beyond.
Winemaker Tyrrel Myburgh explains the process: “Grapes are guided through the cellar in a ‘minimalist’ style using tried-and-tested, traditional winemaking techniques.” There’s no interfering with the process by using additives or modifications (additional irrigation of a site, for example, is a “modification” of the terroir).
The result of this caring approach is some of the best organic wines in South Africa, that truly express the unspoilt terroir in which they are made. Eight varietals are grown, from the familiar cabernet sauvignon, syrah/shiraz, merlot and chenin blanc to the lesser-known touriga nacional, mourvèdre and roussanne.
Capturing the essence of a vineyard
Each week in the tasting room, five bottles are chosen to be uncorked and sampled. From time to time, this might include older vintages or more experimental wines.
The flagship wine is the Joostenberg Bakermat, a complex red blend. There’s also a Family Red (an integral part of Myburgh family gatherings), as well as a couple of superb chenins (arguably South Africa’s best white-wine grape).
Each one has a story, such as the Cinderella tale of the Agteros Chenin Blanc; the tough hero that is the Klippe Kou Syrah; and the exotic Fairhead white blend, inspired by the family matriarch. The Chenin Blanc Noble Late Harvest is a perennial best-seller; while Cinsault and Myburgh Bros. Muscat d’Alexandrie (made from a neighbour’s old hanepoot vineyard in a dry yet very aromatic style) are both inspired by the great-grandfathers.
The Small Batch Collection of rare and experimental wines are made in tiny quantities (the Roussane had only 264 bottles, the Mourvèdre only 288). This gives the winemakers an opportunity to push the boundaries, and figure out the best way to capture the essence of a specific vineyard.
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Complimentary wine tastings
The adjacent Kraal Restaurant, every bit as atmospheric as the tasting room, is open for laidback lunches every weekend. Chef Garth Bedford pairs his changing menu with the five wines of the week – available by the glass, carafe or bottle. Arrive a little earlier, and enjoy a complimentary, tutored wine tasting before your meal.
Open Friday – Sunday, 10am – 4pm
Cost R75 (four wines)
Contact 021 200 9903, winery@joostenberg.co.za
Address Hoopenburg Road, Muldersvlei, Stellenbosch
Book through DinePlan
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