Eight Rows Sauvignon Blanc

Pan-seared tuna or fresh salmon with a fennel and olive oil dressing.

Gentle slopes exposed to the micro-climate of the Atlantic Ocean results in the vineyards being influenced by the cool air-flows and morning mists so typical of a maritime climate. In summer a firm south-easter wind fans the vines ensuring temperate and sunny ripening conditions. Along with dryland farming on soils of decomposed granite with a high clay content, the vines offer intensely flavoured fruit, resulting in wines of elegance, character and structure.

Post fermentation lees contact of 5 months to enhance mouth feel and concentration. Minimum intervention during the winemaking process.

The grapes were night harvested at 23.5ºB, crushed and de-stemmed reductively. Skin contact of 8 hours, pressed and settled for 36 hours. Racked and inoculated with selected yeast, Vin7. 3 weeks alcoholic fermentation temperature controlled at 14 - 16ºC.

Diemersdal is a Durbanville wine estate with six generations of Louw family winemaking behind it, dating back to 1885. Part of Wine of Origin Cape Town, the estate is shaped by cooling Atlantic mist and is best known for expressive Sauvignon Blanc, cool-climate reds and a clear Durbanville signature.