History
First established by a Swedish settler in the late 1600s, the farm was bought in 1879 by the Myburgh family, who have been here ever since.
Joostenberg is a small, family-owned and run wine farm, in Muldersvlei on the border of Paarl and Stellenbosch.
In 1999, after several decades when the estate sold its grapes to a local cooperative, 5th generation brothers Tyrrel and Philip Myburgh reprised Joostenberg’s long winemaking tradition.
Their aim was to create wines with individuality and a sense of place, made as naturally as possible, with respect for the environment.
To this end, the estate was converted to organic methods (certified 2012) and remains one of the few fully certified organic estates in South Africa.
The 30 hectares of vineyards are managed meticulously, many are dry-farmed, and yields are low.
Among the mix of high quality varietals, Chenin Blanc and Syrah have a particular affinity for the estate’s distinctive soils, a mix of decomposed granite and Malmesbury shale.
The Vineyards
A 32-year-old unirrigated vineyard
The vineyard located in Muldersvlei, from a 32-year-old unirrigated vineyard and climate is Mediterranean with cold wet winters and warm dry summers.
The soil is a mix of decomposed granite and Malmesbury shale. Grapes are carried out entirely by hand and an early picking retains acidity whilst later picking adds riper flavours.
A dry farmed vineyard where vines are bush vine (also known as gobelet).
The canopy creates an umbrella effect protecting the berries from the sun.
