MEET NIEL JOUBERT’S

ADVERTORIAL | NIEL JOUBERT

Down to EARTH Wines

A look inside NIEL JOUBERT WINES

CINSAULT GRENACHE NOIR With a light crimson colour, the wine opens with milk chocolate notes followed by raspberry con t and cotton candy aromas and hints of spice.

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SOUTH AFRICAN CONNOISSEUR You’ll nd Klein Simonsvlei, the home of Niel Joubert Wines, on the slopes of the Simonsberg mountain range along the outskirts of Paarl. is expansive wine and fruit farm has beautiful scenery, which includes ve rolling hills and ten dams fed from a natural mountain spring. e abundance of water and extensive land diversity means that on top of the 260 HA under vine, the farm also grows apples, pears, peaches, plums, naartjies, lemons and blueberries.

Klein Simonsvlei has been in the Joubert family since 1898. Horticulturalists and grape growers by training, the farm is still run by 5th generation family members. In 1994, the wine range was renamed Niel Joubert — in honour of 3rd generation patriarch.

To date, Niel Joubert has four wine ranges: e Estate Collection, e Reserve Collection, e Family Range (Export Label), and the Christine Marie Collection. Niel Joubert uses all their own grapes when making these awardwinning wines, and also grow unusual varietals such as Grüner Veltliner, Grenache Blanc and Noir, Tempranillo and Malbec.

To nd out more, visit www.nieljoubert.co.za

RESERVE TEMPRANILLO Subtle herbal aromas, rich caramel notes and concentrated dark fruit. Fleshy and wellrounded. A wine with nesse.

GRÜNER VELTLINER Notes of passion fruit, grapefruit and pineapple abound. An undertone of sweet vanilla adds depth. A fruity and refreshing wine.

‘Erni’s policy in the cellar is one of minimum intervention with the objective of honouring each vineyard and its fruit'

MEET CELLAR MASTER & WINEMAKER ERNI LEICHT

Erni Leicht has harnessed more than two centuries of winemaking traditions to position Niel Joubert as a leading wine brand in South Africa. Erni loves expressing his creative and adventurous side through winemaking and strives to create wines that expresses the terroir of the vines and to give the consumer the chance to experience Paarl and South Africa through Niel Joubert’s wines.

Erni began his career at Nederburg Wines a er he completed his studies in Germany.

Erni’s passion for wine was harnessed at a young age from being in the company of great wine industry legends such as Günter Brözel—who acted as his mentor. Erni has played an integral part in establishing Niel Joubert and has put many new and innovative expansion plans in place to keep growing the brand—including planting interesting varietals such as Grüner Veltliner and Tempranillo. Erni’s policy in the cellar is one of minimum intervention with the objective of honouring each vineyard and its fruit.

NIEL JOUBERT | ADVERTORIAL

A QUICK Q&A with Erni

HOW DID YOU FIND YOURSELF AT NIEL JOUBERT? I joined the farm in 2000 a er working at Nederburg. e Jouberts were one of our biggest suppliers of grapes, and I always loved working with them. HOW DID YOU FIRST GET INTO WINE? Günter Brözel (who was the cellar master at Nederburg for 33 years) was part of the German Church and Club. I always enjoyed his stories and his outlook on life. WHAT DO YOU LOVE MOST ABOUT WINEMAKING? e challenge every year with new grapes—what nature gives you to work with.

WHAT IS THE MOST REWARDING PART OF YOUR JOB?

Getting a call from a stranger telling you they love what’s in their glass.

WHAT’S THE MOST INTERESTING ASPECT OF YOUR

JOB? e freedom to see what happens a er fermentation. And, of course, where you take it. AND THE HARDEST? I think it’s probably selling wine at a price I think it deserves. ANY WINES YOU HAVE A SOFT SPOT FOR? Well, at this stage in life it has to be the Grüner Veltliner — something new to us South Africans but considered old in other parts of the world.

WHAT IS YOUR FAVOURITE NIEL JOUBERT FOOD AND

WINE PAIRING? Malbec with good ol’ oxtail and Grenache Blanc with smoked trout.

WHAT DO YOU THINK SETS NIEL JOUBERT WINES

APART FROM OTHER PRODUCERS? We do what we think works. Some we win some we lose, but we learn. We’re here for the long term. WHAT’S THE AWARD YOU’RE MOST PROUD OF? e 2013 Malbec got a platinum label. I only made a small batch of this wine for Ms Joubert a er the passing of Oom Niel to give to his friends.

WHAT’S THE BEST PART ABOUT PRODUCING WINE?

e joy and yearly challenge. WHO INSPIRES YOU? Nature, my family and, of course, the two Joubert men.

WHAT’S THE BEST PIECE OF ADVICE YOU RECEIVED?

Günter Brözel told me to taste and take in what I taste, not what the label says.

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