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This wine comes directly from the estate and will be delivered separately.

Myburgh Bros. Viognier

R111.00 / bottle

Peach, apricot and spicy aromas. The palate is medium-bodied and richly textured and the finish is dry and long.

“Our great-grandfather and his brother combined their resources and talents in many farming endeavours, including wine. Back then, in the early 1900’s, winemaking was very traditional and devoid of the additives and manipulations that are so prevalent these days. We’re sticking to these old-fashioned winemaking practices and trying to make wines that are simple, pure and honest.”

– Tyrrel & Philip Myburgh

87% Viognier

13% Roussanne

Alcohol: 14%

Residual Sugar: 1.6g/L

pH: 3.56

Total Acid: 4.8g/L

W.O, Paarl


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.


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.


Malay Chicken Curry

Weight 1 g


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