Grüner Veltliner

This variety is known for its food-friendliness and can pair well with all kinds of dishes. Top of the list is Asian inspired dishes with spicy and fragrant aromas. Grüner Veltliner pairs well with fresh seafood, salads and greens like asparagus and artichokes. For meatier dishes, pair Grüner Veltliner with grilled chicken breast, pork tenderloin and of course an Austrian favourite, Wiener schnitzel.

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 oßer intensely flavoured fruit, resulting in wines of elegance, character and structure.

6 months post fermentation lees contact, stirred up once a week to enhance mouth feel and concentration.

The grapes from this traditional Austrian variety were harvested at the beginning of March. The grapes were picked in the early hours of the morning. The juice had 6 hours skin contact, before pressing. The wine was made in a non-reductive style and fermented between 14 – 16°C degrees and fermented with a traditional Grüner Veltliner-yeast from Austria.

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.