The Journal Cabernet Sauvignon

Classic old-world dishes such as roast lamb with fresh garden vegetables.

The grapes were harvested at optimum ripeness and fermented in wooden open- fermenters for 5-7 days at 24 C-28 C.

22 months oak maturation in 100% first fill 225L French oak barrels.

Punch-downs every 4 hours, fermented dry on skins. MLF completed spontaneously in tanks before the wine was racked into 225L French Oak Barrels.

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.