Sauvignon Blanc Reserve

Full-flavoured seafood dishes and creamy soup or blackened, spicy pan-fried fish.

Harvested from a selected block at 23-24ºB. Crushed and destemmed reductively. Skin contact for 12hrs; pressed and settled for 36hrs. Racked and inoculated with selected yeast, Vin 7. 3 weeks alcoholic fermentation temperature controlled at 14-16ºC.

Post-fermentation lees contact of 5 months, stirred up once a week to enhance mouthfeel and concentration. The wine is bottled unfiltered and sediment may occur.

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.