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Paarl

Joostenberg Chenin Blanc, Tyrrel Myburgh, Good Wine Shop
16 November 2018 In

Joostenberg Chenin Blanc

VINEYARDS

Mainly dry-farmed, low yielding bush vine vineyards. 30 to 38 years old. The vineyards lie on the south western edge of the Paarl region. Climate: Mediterranean – i.e. cold, wet winters and dry summers. Soils: combination of decomposed granite and Malmesbury shale.

VINIFICATION

100% hand-picked. Combination of de-stemming and whole-bunch pressing. Natural fermentation in stainless steel tanks at 16 to 20 degrees Celsius. Bottling took place after 3 months maturation on the lees.

FOOD PAIRING

Enjoy with Sushi

Joostenberg Bakkermat, Tyrrel Myburgh, Good Wine Shop
16 November 2018 In

Joostenberg Estate Bakermat

VINEYARDS

A selection of our best, estate grown, red grapes were used for this wine. Soils are a combination of decomposed granite and shale. Average annual rainfall is approximately 650mm.In order to optimize the influence of terroir the vineyards were managed according to organic principles (certified organic according to EU and US legislation).

VINIFICATION

All the grapes were hand-picked. The Cabernet was de-stemmed and the Syrah, Mourvedre and Touriga Nacional were partially de-stemmed. Fermentation took place in open-topped tanks. Maturation occurred in French oak barrels (30% new) for 18 months. The individual components were fermented separately and then blended after 6 months.

FOOD PAIRING

Enjoy with Rump Steak and Pepper Sauce

Joostenberg Agteros Chenin Blanc, Tyrrel Myburgh, Good Wine Shop
16 November 2018 In

Joostenberg Estate Die Agteros Chenin Blanc

VINEYARDS

In order to optimize the influence of terroir the vineyards were managed according to organic principles and were dry-farmed. Two vineyards were used. Planted in 1982 and 1989. Both situated on the Joostenberg estate.

VINIFICATION

Hand-picked and whole-bunch pressed. Spontaneous fermentation in old barrels (50%) and concrete “eggs” (50%). Maturation for 10 months, on the lees, in the same containers. Full malolactic fermentation occurred. The wine was subjected to minimal stabilization and filtration.

FOOD PAIRING

Chicken baked in Arrabiata sauce.

Joostenberg Syrah Good Wine Shop - Tyrrel Myburgh winter wine
16 November 2018 In

Joostenberg Estate Klippe Kou Syrah

VINEYARDS

Only our own, organically grown, grapes were used for this wine. The best Syrah vineyards are planted in the rockiest sites. The average age of the vineyards is 16 years. This wine is certified as ‘organic’ by Control Union.

VINIFICATION

Grapes were hand-picked and partially de-stemmed (about 30% of were fermented with their stems). Fermentation occurred in open fermenters and the wine then spent 18 months in a combination of 225L, 300L and 500L oak barrels.

FOOD PAIRING

Enjoy with Massaman Curry

Joostenberg Cabernet Sauvignon, Tyrrel Myburgh, Good Wine Shop
16 November 2018 In

Joostenberg Estate Philip Albert Cabernet Sauvignon

VINEYARDS

Our vineyards lie on the south western edge of the Paarl region. The climate is Mediterranean – i.e. cold, wet winters and dry summers. Soils are a combination of decomposed granite and Malmesbury shale. In order to optimize the influence of terroir all the estate vineyards are managed according to organic principles.

VINIFICATION

Grapes were hand-picked and destemmed. Fermentation occurred in small open-topped tanks with regular punch-downs. Maturation occurred in small, French-oak barrels for a period of 18 months (30% new).

FOOD PAIRING

Enjoy with Hearty beef Goulash

Joostenberg Family Red Wine Blend, Tyrrel Myburgh, Good Wine Shop
16 November 2018 In

Joostenberg Family Blend

VINEYARDS

Made from a combination of estate vineyards and specially selected vineyards on neighbouring farms. All the vineyards lie on the south western edge of the Paarl region. The climate is Mediterranean – i.e. cold, wet winters and dry summers. Soils are a combination of decomposed granite and Malmesbury shale. Vine age varies from 15 to 19 years.

VINIFICATION

The grapes were hand-picked, de-stemmed, lightly crushed and then fermented in small open-topped tanks. The varietals were harvested and fermented separately. After 10 months maturation in a combination of seasoned oak barrels and stainless steel tanks, the various batches were blended and the wine was bottled.

FOOD PAIRING

Enjoy with Pizza

Myburg Bros Good Wine Shop
28 November 2018 In

Myburgh Bros Cinsault

VINEYARDS

Two vineyards were used, both situated in the South – western part of the Paarl wine region of South Africa. The 2017 vintage was characterised by a warm and dry growing season. Although the low soil-moisture levels led to some stress, the vines were very healthy in terms of diseases and pests, and the grapes ripened easily.

WINE MAKING

Grapes were partially de-stemmed (66%) and the remainder fermented as whole – bunches. Fermentation took place in open-fermenters. Macerations were relatively short (4 – 6 days) and the resulting wine was transferred to old barrels straight after pressing. Bottling took place after a 10 month maturation period. No additives apart from Sulphur were used

FOOD PAIRING

Charcuterie Platter/ Mezze/ Tapas

Myburgh Bros Good Wine Shop
28 November 2018 In

Myburgh Bros. Viognier

VINEYARDS AND VINTAGE

Two organically farmed vineyards were used to make this wine. Both situated on Bakenrug farm in the South-western part of the Paarl wine region of South Africa.

WINE MAKING

Grapes were whole-bunch pressed and the juice was left to settle overnight. The partially clarified juice was fermented in concrete eggs (75%) and old barrels (25%). Bottling took place after a 10 month maturation period. No additives apart from Sulphur and a small amount of bentonite clay (for clarification purposes) were used.

FOOD PAIRING

Malay Chicken Curry

Van Loggereberg Break-a-leg Blanc de Noir Good Wine Shop
5 December 2018 In

Van Loggerenberg Break-a-leg Blanc de Noir

IN THE VINEYARDS

Grapes are from a 32 year old vineyard planted in clay rich granite soils in the Daljosafat area of Paarl. This vineyard was specifically selected for this wine as the rich soils give the wine great depth on the mid-pallet.

IN THE CELLAR

All grapes were de-stemmed and lightly pressed to extract juice and a light colour without extracting too much tannin.  Juice was left overnight to settle in a stainless steel tank without any settling enzymes.   Settled juice then transferred to old French oak barrels to ferment naturally and also avoid the usual sweet flavours associated with blanc de noirs. The wine went through Malolactic fermentation which also adds complexity to the wine. The wine spent 8 months in barrel before bottling.  No enzymes or commercial yeast was used in making the wines.

FOOD PAIRING

Ideal for lunches, freshly caught fish, with a fresh garden salad. For a starter, fresh West Coast Oysters with pomegranate seeds

 

Van Loggerenberg Geronimo Good Wine Shop
5 December 2018 In

Van Loggerenberg Geronimo Cinsaut

IN THE VINEYARDS

The wine is made up of two parcels of fruit which are picked and vinified separately and only blended together before bottling. 60% of the fruit is from old (40 years) dryland bush vines in Stellenbosch, planted on decomposed granite soils. The remainder of the grapes are from 32-year-old vineyards planted in clay rich granite soils in the Daljosafat area of Paarl.

IN THE CELLAR

The Stellenbosch grapes were 100% whole bunch fermented and the Paarl grapes 60% whole bunch fermented with the rest being destemmed. All grapes left to ferment naturally with one punch down performed daily. The wines underwent malolactic fermentation separately in barrel. The wines were blended together after 9 months in old French oak barrels and bottled right after. The cinsaut is bottled earlier than our other red wines to maintain the crunchy fruit vibrancy unique to cinsaut. No enzymes or commercial yeast was used in making the wines.

FOOD PAIRING

Duck breast with cherry/raspberry sauce and fresh greens or Lukas’ favourite, Moussaka made from venison mince

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