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Wine1_06_cl-199x300Greg Landman meets the country’s top winemakers and samples their wines

Winemaker: Tyrrel Myburgh

Joostenberg has been in the Myburgh family since 1876, with the last harvest taking place in 1947. Winemaking was revived there “in a small way” in 1999 by Tyrrel and his brother Philip.

Originally a philosophy major at Stellenbosch, Tyrrel’s interest in winemaking was kindled by the environment in which he lived.

“There is nothing new about wine, which is something that really interested me,” he says. He graduated from Elsenburg, spent time in Limoux, France, and at Sonoma, USA, before returning to get things going. His wife Annette has a Masters in plant pathology, which stands them in good stead. They have two boys aged seven and nine and live on the farm close to the rest of their family.

Just off the N1 to Stellenbosch is one of the most loved destinations in the winelands. Anyone who can drive past without making a draai into Joostenberg for something from the deli like their famous pork products, bread made in the classic French manner, or their superb wines, is made
of strong stuff indeed.

Tyrrel Myburgh is the winemaker who has made it all happen here as far as wines are concerned, and by the look of things, he has only started. His wines, like everything else at Joostenberg, have that wonderfully unhurried, calming kind of character, and this has nothing to do with the alcohol.

“When you want to make wine that reflects your particular piece of dirt, you have to be patient,” he says. “I try to capture the terroir and vintage in every bottle we make.”

The word ‘passion’ comes into the conversation often, yet he is firmly grounded and very focused on what he is doing. His wines are all fruit-driven with a minimal amount of interference in the process, managing to achieve, most neatly, that boutique wine status, much desired, but not always attained, by others.

All the wines are ranked as four stars or more in the Platter’s wine guide, even more notable as they include a Syrah, a red blend, a Chenin, a white blend, and a Noble Late Harvest, showing the versatility of this talented winemaker.


Chenin-led Viognier and Rousanne blend, fresh and aromatic with well controlled acids, packed with delicious tropical fruit flavours. Superb with fish and pork dishes.
R60 at the cellar.


Packed with deep, dark-red berry flavours and aromas. Cabernet, Syrah, Merlot and Touriga with nice long finish. Red meat casseroles and steak, just great.


If your Ouma likes a little dop this will do just fine. Gorgeous marmalade tang, honeycomb nuances, not overtly sweet, elegant and irresistible. Best on its own, nice and cold. R115.

JOOSTENBERG ON THE R304 KLAPMUTS, 021 884 4141, www.joostenberg.co.za

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