The Journal Merlot

Classic “old-world” dishes such as Fillet Mignon with fresh garden vegetables.

The vines are rooted in deep red Hutton soils on north-facing slopes, catching the southerly breezes of summer and the frontal winds that punish the Cape from the north in winter. Cool growing conditions on exposed aspects, as well as the practise of dryland farming, sees the fruit develop slowly, drawing maximum variety expression on the vine. The result is tight bunches of small berries, ideal for making wines of structure, elegance and refinement.

The wine matured for 20 months in first fill 225l French oak barrels.

The grapes were harvested at optimum ripeness and fermented in for 5-7 days at 24ºC-28ºC. pump overs done every 4 hours, fermented dry on skins. The extended skin maceration after fermentation 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.