Joostenberg new releases

By , 12 October 2023

Paarl property Joostenberg and Dalewood Fromage, both family owned, recently hosted a cheese and wine lunch party at The Kraal restaurant.

Chef Garth Bedford and The Kraal team prepared a meal focused on Dalewood’s signature cheeses which were paired with appropriate wines.

Besides the fact that the Myburghs of Joostenberg and the Vissers of Dalewood have farmed in the area for many years, both families also share an interest in organic and regenerative farming, and the lunch showed off the finest produce from both farms – I was reminded that while the Joostenberg wines are perhaps not the most dramatic around, they are well suited to good food and good company. Tasting notes and ratings for the new releases as follows:

Family Blend 2021
Price: R155
83% Syrah, 13% Mourvèdre and 4% Touriga Nacional. Partial whole-bunch fermentation. Matured in a combination of stainless steel tanks and older oak barrels for nine months. Appealing aromatics of red and black berries, fynbos, lavender, earth and spice while the palate shows succulent fruit, fresh acidity and crunchy tannins – so damn likeable. Alc: 13.5%.

CE’s rating: 92/100.

Klippe Koue Syrah 2021
Price: R205
30% whole-bunch fermentation. Maturation lasted 10 months, 63% in older oak barrels and 37% in concrete eggs. Red berries, musk, fynbos and white pepper on the nose while the palate is relatively rich (alcohol is 13.9%) with moderated acidity and powdery tannins, the finish nicely savoury.

CE’s rating: 91/100.

Philip Albert Cabernet Sauvignon 2019
Price: R205
92% Cabernet Sauvignon, 8% Merlot. Matured for 22 months in in 300-litre barrels, 17% new. Cranberry, raspberry, fresh herbs and a hint of earth on the nose. Medium bodied with fresh acidity and lightly grippy tannins. Modest – readily approachable but not facile.

CE’s rating: 90/100.

Bakermat 2019
Price: R290
41% Syrah, 24% Cabernet Sauvignon, 22% Mourvédre and 13% Touriga Nacional – Cab de-stemmed, the other varieties undergoing partial whole-bunch fermentation. Maturation lasted 12 months in 500-litre barrels before a further 10 months in concrete (66%) and barrel (34%). Subtle aromatics of cranberry, raspberry cassis, some floral perfume, fynbos, white pepper and other spice on the nose. The palate is medium-bodied with fresh acidity and a gently savoury finish. Understated and nicely composed.

CE’s rating: 91/100.

Check out our South African wine ratings database.


0 comment(s)

Please read our Comments Policy here.

Leave a Reply

Your email address will not be published. Required fields are marked *

Like our content?

Show your support.