Decanter 95
"Fifth-generation brothers Tyrrel and Philip Myburgh aim to resurrect the methods of their great-grandfather and his brother who farmed the land and made wine in the early 1900s eschewing modern-day additives and manipulations. Planted in 1984, the bush vines on Hercules Pilaar farm in Paarl are dry-farmed and tended by hand. Grapes were pressed into stainless steel tanks for fermentation using indigenous yeasts with a further five months ageing on lees. Greg Sherwood MW: Serious aromatic expression with dried bush veld, fynbos, pithy yellow apple and pineapple pastille. Lovely cool elegance, finely poised balance with harmony and precision. Beverley Blanning MW: Light floral, hawthorn nose. Palate shows sweetly floral fruit and good balance of citrussy acidity. Very attractive. Roger Jones: Lemon curd with spice and citrus peel, toffee apple aromatics. Wet stone, juicy, fresh and fragrant finish. Superb texture, layered, will evolve."

The Wine
Chenin Blanc
Dry farmed, bush vine on Hercules Pillar farm, planted in 1984, located in the SW part of Paarl
Hand harvested in passes to obtain both natural acidity (early picking) and riper flavors (later picking)
After a short overnight settling, the juice was transferred to stainless steel tanks for fermentation with wild yeasts
Aged on the lees for 5 months

The Estate
Joostenberg is a 5th generation family business situated in the Muldersvlei district between Stellenbosch and Paarl. The Myburgh family has always practiced traditional mixed farming but have expanded over the years. Ventures now include a deli, pork specialist butchery, bistro, events venue and Stellies Taproom, organic vineyard farming and boutique wine production, seasonal cut flowers, herbs and vegetables. They believe in producing and sourcing great quality, authentic products and supplying them directly to the public, right on the farm. They also believe in the benefits of Organic farming, as well as biodiversity.

The wines carry the Wine of Origin Paarl designation. During the ripening period the grapes are cooled by morning mists and late afternoon southerly winds (the Cape Doctor) blowing from the Atlantic Ocean. Soils are predominantly multi-layered with a heavy clay subsoil and topsoil which varies between decomposed granite and shale.

In keeping with both a commitment to environmentally friendly farming practices and a desire to produce wines that reflect their origin all the vineyards are farmed according to organic principles. They do not irrigate and have low yields for the region. They keep the winemaking as natural as possible, and will receive organic certification later this year. A minimal intervention approach is followed in the winery. Most wines are fermented using natural yeasts. The use of new wood is strictly limited in order to maximize the terroir expression.

Farming Practice:Certified Organic