Myburgh Brothers, Philip and Tyrrel, seek to honour the simple, pure and honest wines and winemaking techniques of yesteryear with their wines. More specifically, their approach looks to the ways their great-grandfather and his brother utilised their resources in various farming endeavours, including winemaking, in the late 1800s and early 1900s.
Today the Myburgh Bros. wine (ad)venture imitates the innovations of their forefathers by experimenting with the likes of Cinsault, Hanepoot (traditionally a table grape) and Viognier with grapes that are sourced from two organically farmed vineyards in Paarl.
Times may be very different now, but the duo believe that there is still room for things like bush vines, dry farming, and old oak and wild yeast ferments in their winemaking.
If you love these, try Joostenberg from the same winemaker, Tyrrel Myburgh.
We often use the term “floral notes” in the description of a wine, or hear of “flower aromas” on the nose. What exactly does this refer to when it comes to wine? And where do these floral wine aromas come from? Not only do certain......
Check out our hand-picked winter wine selection, curated by our winemakers, that are guaranteed to fight off the cold....
Organic winemaker Tyrrel Myburgh is the avant garde and experimental winemaker behind Joostenberg Wines and one half of Myburgh Bros. His approach to winemaking, and in particular the science and art behind organic wines, is one inspired by his philosophy to leave the earth in......