“The necessary ingredients of civilisation are wine and olive oil,” observed one of those clever ancient Romans.

Certainly it takes finely honed skills to create both final products from the base fruits (yes, olives are part of the drupe family of fruits, like peaches, apricots and cherries). And there is something about olives and olive oil, like grapes and wine, that captures the imagination – take Vincent van Gogh’s twisted branches on canvas or Lawrence Durrell’s description of olive oil as “a taste older than meat, older than wine; a taste as old as cold water”.

But by “civilisation” those party-loving Romans probably just meant the combination of good food and good wine, enjoyed in good company, and there’s one place you’re always sure to find it in the Cape winelands: Joostenberg, owned by the Myburgh family since 1877.

Fifth-generation brothers Philip and Tyrell are now in charge, the former rearing pigs free of growth hormones and steroids, the latter growing organic grapes. Their sister Susan and her French chef husband Christophe Dehosse run the Klein Joostenberg Bistro, which reopened last weekend after undergoing a stylish refurbishment, and no trip anywhere along the N1 is complete without a quick stop at the deli to buy delicious pork as well as “real” bread, homemade mayonnaise and a selection of organically grown fruit and vegetables.

In short, it’s one of the few “family-friendly” wine farms that disprove my theory that the bigger the jungle gym, the worse the food. And here’s a disclaimer: I’m virtually part of the family, having adopted two kittens born in the roof of their offices last year.

For so many reasons I love their food-friendly Family Blend range, the medium-bodied Red 2012 comprising 60% shiraz plus five other varieties, certified organic, and going down very nicely this winter. R65 a bottle.

NOTE: First published in Sunday Times Food Weekly, 6 July 2014