Philip Albert Cabernet Sauvignon

Cabernet Sauvignon food pairing is best with nearly all red meat, including prime rib, New York strip and filet mignon.

Our vineyards lie on the southwestern 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.

Maturation occurred in small, French-oak "hogsheads" (300L barrels) for a period of 22 months (17% new).

Grapes were hand-picked and destemmed. Fermentation occurred in small open-topped tanks with regular punch-downs.

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.