Organic Red Blend

Beef, Lamb, Veal

As budding young winemakers back in 2001, we sometimes struggled to find decent wines we could afford. My brother Philip and I were involved with our family winery (Joostenberg Wines) and José was busy at his (Stark-Condé Wines).We weren’t looking for rockstar bottles that cost a fortune. But we had pretty high standards (in our own opinion) and wanted wines we could enjoy with our friends, most of whom were also in the wine industry. We were wine geeks in need of an everyday wine. We saw a niche in the market and got to work but first had to come up with a name for this new project. To keep peace in the families, we took our wives’ initials (we each have one wife!) — and that is how we explained to Marie, Anette and Nicky that we were going to be “busy” most weekends. “It’s for you!” we told them. We immediately got to work in an old tractor shed and that first year, we made a total of 600 cases of Pinotage. – Tyrrel Myburgh, co-founder

2020 was a warm and dry season producing smaller berries with enhanced flavour concentration. Warmer day-time temperatures combined with cooler night-time temperatures resulted in perfect fruit quality with good flavour intensity and fresh acidity. This season produced a healthy and disease-free crop, resulting in wines with intense aromatics and great texture on the palate. Hand-picked grapes from vineyards aged between 19 and 21 years. All farming practices were aimed at improving soil fertility and diversity. Vineyards and winemaking are organically certified. Soils are a combination of sedimentary clay shales (Malmesbury shale) and weathered granite.

Grapes were harvested between 23 and 25 Balling. Destemmed and then gently crushed. After a two-day cold maceration, fermentation took place in a combination of open and closed tanks for 7 days. After pressing, the wine was transferred to a combination of French oak barrels and tanks for 12 months of maturation. Fermentation in open topped tanks with punch downs.