Winter Ferment Sauvignon Blanc

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

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.

Night harvested at 23ºB and crushed and destemmed - reductively. Skin contact for 3 hours, pressed and settled for 48 hours. The fermentation of this wine was postponed for 5 months before inoculated with CKS yeast. 2 weeks alcoholic fermentation temperature controlled at 14-16°C and was bottled soon thereafter.

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.