Yesterday lunch in with Tyrrel and Anette Myburgh of Joostenberg in the 1756 manor house (see pics here) and I was reminded once again how much I enjoy these generally unflashy and food-friendly wines.
A particular stand-out was the Shiraz Viognier 2005, supposedly a 93:7 blend but Tyrrel let on that this would have been a very rough approximation as only the Viognier skins that were used. Fermentation occurred spontaneously and the wine was matured for 10 months in 500-litre French oak barrels
A wine showing red fruit, fynbos and dried herbs. Only 13.5% abv so admirably medium bodied and nicely savoury overall. Still very much alive and kicking and an excellent accompaniment to Anette’s oxtail stew.