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.
