Die Agteros Chenin Blanc

Shellfish, Spicy food, Lean fish, Mild and soft cheese

Joostenberg is situated in the south western part of the Paarl region. The climate is Mediterranean (cold, wet winters and dry summers) and the soils are a combination of decomposed granite and clay shale. Distance to the ocean is approximately 30km. The vines are farmed organically and every effort is made to follow practices that are respectful of the environment. From a single, dry-farmed vineyard planted in 1982. The soil is clayrich and relatively shallow resulting in low vigour, small vines. In order to optimize the influence of terroir the vineyards are managed according to organic principles.

10 months maturation on the lees.

Hand-picked and whole-bunch pressed. Spontaneous fermentation and then maturation in seasoned barrels (22%), clay amphorae (30%) and concrete "eggs" (48%). 100% malolactic fermentation.

Joostenberg is a family-owned Paarl wine estate farmed by the Myburgh family since 1879, with winemaking revived by brothers Tyrrel and Philip Myburgh in 1999. Certified organic since 2012, the estate is particularly known for Chenin Blanc and Syrah, with a focus on natural winemaking, site expression and environmental responsibility.