WINE, FOOD, AND EVERYTHING THAT'S GOOD!

In Stellenbosch, where the rolling vineyards meet the cool ocean breezes, Karibib Wine Estate is creating a launchpad for South African wine creativity.  This place is more than just a vineyard and cellar, Karibib is a hub for collaboration, creativity, and exploration, offering winemakers and visitors alike something refreshingly different.

When Jozua Joubert took over the farm in 2010, the estate was purely vineyards, supplying grapes to large (and prolific) producers in and around the area.  But by 2016, a new idea/vision began to take shape.  After struggling to find a true “custom crush” space, where winemakers could actually call the shots on their wines, he decided to create one himself.  He saw a need for this kind of space, and decided to act – rather than just sit back and imagine.

Through Jozua’s vision and determination, he created a co-working style winery that launched in 2019, designed to give small, independent winemakers the freedom to make their own wines, their own way.  By the first vintage in 2020, the facility was already buzzing with 200 tons of grapes being processed, with a diverse group of winemakers eager to put their stamp on South African wine!

Unlike traditional custom crush facilities where cellar staff largely control production, Karibib empowers the winemakers.  Each brand has full creative freedom.  Ie. They decide how to ferment, press, and mature their own wines.  The estate provides the infrastructure, technical support, and space, but the style and identity remain entirely in the hands of the producers.

Jozua reiterates the above by saying, “I think there’s a very important distinction between a custom crush and what Karibib offers, you know… what we built was more of a co-working space, a collaboration space for smaller winemakers”.  I too believe that true creative expression will only be found once producers feel that ultimate sense of freedom.

This model has quickly attracted an exciting line-up of winemakers.  Long-term residents include B Vintners, Illimis, and Angus Paul Wines, while newer additions like Three Quarters, Maja, and Fynbos bring a fresh, and exciting energy.  Previous producers/brands, such as Minimalist Wines, have even “graduated” from Karibib, outgrowing the space to build their own cellars, exactly the kind of success story the estate hopes to cultivate. I could see how Jozua was beaming with happiness.  Seeing producers succeed, especially from the Karibib space, means the world to him.  It really is a beautiful case of seeing a vision become a reality.

When asking Jozua about exciting wine projects/wines coming out of the Karibib cellar, he applauded Angus Paul’s skin macerated Muscat blanc saying, “On the nose it promises sweetness, but on the palate it delivers salty, herbal, almost curry-leaf notes, which completely challenges expectations”. Obviously I had to leave with a bottle of both the Muscat and Jozua’s Karibib Syrah!  Delicious weekend incoming!

For many, Karibib serves as a launchpad, a professional, collaborative environment where small brands can start strong, grow quickly, and eventually establish themselves in the super competitive South African wine world.

Step into Karibib’s cellar during harvest, and you’ll experience what Jozua describes as “organized chaos”!  With small-batch fermentations, hand-picked fruit, and experimental winemaking styles all happening at the same time, it creates one heck of an electrifying atmosphere.  Speaking to Jozua, I get a sense that he wouldn’t want it any other way.  It gives Karibib that erratic, but very real/authentic feel.

Winemakers swap grape samples, debate picking dates, and share insights on everything from whole-bunch fermentation to carbonic maceration.  This knowledge exchange not only improves individual wines, but enriches the South African wine scene as a whole.  Jozua emphasises that comradery between producers is at an all time high.  Everyone shares a feeling of pride, and accepts a responsibility towards the future of South African wine.

The Karibib spirit is adventurous and innovative, natural wines, skin-contact whites, lighter-styled reds, and pét-nats all find a home here.  As Jozua notes, “If you want to taste adventure, this is where you stop”.  Take his advice…next time you’re in the area, visit Karibib.  You won’t regret it!

Alongside hosting other brands, Karibib Wine Estate produces its own wines under two labels, Karibib Wine Estate and Smokkelman.

A list of the Karibib Estate Wines include:

Pét-Nat (a cult favorite), Syrah (the flagship red), Cabernet Sauvignon (a more expressive, refined take compared versus the bold, structured Helderberg style), Chenin Blanc (from the historic dryland “Bankrot” vineyard, planted by the estate’s last plow horse in 1984), and Sauvignon Blanc.

Together, the range is balanced, and site-expressive.  The new packaging looks absolutely stellar too!  

Karibib isn’t your average/ordinary tasting destination.  It’s a space where wine lovers can taste bold, unconventional wines and engage directly with the stories behind them. Visitors can expect a taste of variety – not just Karibib’s own wines, but a showcase of multiple small producers housed at the estate.  Each tasting becomes a journey through different philosophies and personalities. And, in such a beautiful setting, it’s a worthwhile journey!

Tasting so many delicious wines will leave visitors feeling awfully peckish, but thankfully, Karibib’s kitchen offers wood-fired pizzas, carpaccios, and light bites designed to complement the adventurous wines, encouraging guests to experiment with pairings.

Looking ahead, Karibib Wine Estate has just finished building picnic pods.  These newly introduced vineyard picnic pods offer a private escape among the vines, perfect for families or couples looking for a scenic, peaceful experience.  Jozua also wants to introduce early-morning trail runs (he’s designed a 5km loop), and wants to host more exciting wine related events.  I’d highly recommend following their socials to keep up to date with what’s going on, and what’s coming up!  Find them on both Facebook and Instagram.

Karibib is steadily building a community hub that blends fitness, food, and wine.  It’s a place where visitors are invited not only to taste but to explore, challenge their palates, and discover something new!

Karibib continues to invest in the future, upgrading their equipment, experimenting with styles, and expanding visitor experiences.  Sustainability is also very important to Jozua, from thoughtful packaging choices to careful vineyard practices.  Karibib cares.

Above all, the estate remains committed to nurturing creativity.  For winemakers, it offers a rare chance to control their own story in a shared space.  For wine lovers, it’s a chance to taste young and exciting brands.  Brands with no holds barred, and wines which are being produced from the heart – not from a “recipe book”.

As Jozua puts it, “If you want to broaden your mind about what wine is and what it can be, come to Karibib”.

Karibib Wine Estate is more a movement than what it is a cellar.  By championing small producers, encouraging collaboration, and embracing adventurous wine styles, it’s redefining what Stellenbosch has to offer, and what Stellenbosch stands for.  

Whether you’re a curious wine drinker or a young winemaker, Karibib invites you to be part of the journey.