The Agter-Paarl region is known for its characteristic ”winegum” character - a very pure ”grapey” fruit expression. We co-ferment some batches with a small portion of Viognier grapes to lift the aromatics and soften the tannins. 20% of the wine matures in small oak barrels for that hint of vanilla spice on the nose and to give extra encouragement to silky tannins. All in all, we like to think we’ve made a really great wine - and it helps to know that so many other people think so too.
Great with bold meat dishes, strong cheese and any other dish that needs a wine that can stand up to it.
It all started as a simple plan: to make a wine that we’d love to buy. We wanted quality wine that offered excellent value and great packaging. Not exactly an epiphany, perhaps, but enough to motivate us into action.
Of course, first we had to come up with a name. To keep peace in the families, we took our wives’ initials (we each have one wife) - 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. And mostly it’s true.
We are Jose Conde and brothers Tyrrel and Philip Myburgh. We started making wine together in 2001. We’re further supported by a group of dedicated grape growers from the Agter-Paarl region.
From our first 300 cases made in a tractor shed, we have grown to producing over 175 000 cases per year and exporting to 25 countries. Our biggest selling wines are our chenin blanc and cabernet sauvignon, but our area is also well known for shiraz and pinotage. And we think our other wines are pretty good, too.