Sauvignon Blanc

Enjoy with summer foods and salads or serve chilled on its own.

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.

The grapes were night harvested at different stages of ripeness, with the blocks harvested and vinified separately. Crushed and destemmed reductively. Skin con‐ tact of 3-12 hours, pressed and settled for 6-12 hours. Racked and inoculated with selected yeasts. Three weeks’ alcoholic fermentation, temperature controlled at 14-16ºC, post fermentation lees contact to enhance concentration and mouth feel.

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.