The Journal Sauvignon Blanc

Pan-seared tuna or fresh salmon with a fennel and olive oil dressing.

Gentle slopes exposed to the micro-climate of the Altantic Ocean results in the vineyards being influenced by the cool air-lows 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.

Post-fermentation lees contact of 11 months in barrel, stirred up once a week to enhance mounth feel concentration. The wine was bottled unfiltered and sediment may occur after time.

The grapes were hand-harvested at 24°B, crushed and de-stemmed. Skin contact of 4 hours, pressed and settled for 36 hours. Racked and inoculated with a select yeast. 3 weeks alcoholic fermentation in 1st and 2nd fill 600L French Oak barrels and terra cotta pots temperature controlled at 18-20°C.

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.