Eight Rows Sauvignon Blanc

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The grapes were crushed and de-stemmed in a reductive manner to prevent oxidation. They had 8 hours of skin contact before being pressed and settled for 36 hours. Fermentation lasted 3 weeks at controlled temperatures of 14-16°C. Post-fermentation, the wine spent 5 months on its lees, stirred weekly to enhance the mouthfeel and concentration.

The grapes for this wine come from Diemersdal Estate's premium Sauvignon Blanc vineyards in Durbanville, specifically from eight select rows. The grapes were night harvested at 21° Balling to preserve their freshness and aromatics.

This wine did not undergo barrel aging but benefited from extended lees contact for 5 months, contributing to its texture and depth.