Diemersdal Sauvignon Blanc 2021

Diemersdal Sauvignon Blanc 2021

Awards/Evaluation

2017VT:
Vinitaly 5 Star wines booklet '17: 90 points

2016VT:
National Wine Challenge (Top 100 SA Wines) '16: Double Gold

Maker comment

A classic style Sauvignon Blanc with a bright lemon-lime color. A blend of 10 vineyards of varying ages, genetics and locations, this wine offers aromas of tropical fruit, ripe figs and currants. With its characteristic aromas and excellent balance on the palate, you can enjoy the purity of ripe fruit and a harmonious finish.

food pairing

summer ingredients and salads

Country of origin/production area

Durbanville, South Africa

vintage

2021

*Depending on the stock situation, the vintage of the wine to be shipped may differ from the description. If you are interested in vintage, please contact us before ordering.

type

White, dry

Main varieties

sauvignon blanc

Alcohol degree

13.71%

capacity

750ml

Producer information

Diemers Dal is a well-known landmark in the lush Durbanville Valley, one of the Cape's oldest wine regions. Six generations of the Louw family have been making wine at Diemers Dall since the land was handed over to them in 1885. More than 12 years later, Diemersdaal is now part of the Wines of Origin Cape Town, and every afternoon a cool mist from the Atlantic Ocean blankets the vineyards, making the wines of Diemersdaal It creates unique features.

overview

●Cap: Screw Cap ●Cultivation/Soil: Due to the gentle slopes exposed to the Atlantic microclimate, the vineyards are subject to the cold air currents and morning mists typical of a maritime climate. In summer, strong south-easterly winds fan the vines, ensuring mild, sunny ripening conditions. Dry farming is also carried out on clay-rich granite soils, resulting in fruit with concentrated flavors and elegant, character and structure wines.
●Manufacturing: The grapes were harvested overnight at different stages of maturity and then harvested and vinified block by block. Using 5 different clones. Reductively crushed and destemmed. After 3-12 hours of skin contact, apply pressure for 6-12 hours to soothe. After racking, inoculate with selected yeasts such as X5, QA23:CKS, X5. After 3 weeks of alcoholic fermentation, the temperature is kept at 12-16°C, and after fermentation, contact with the lees enhances the concentration and mouthfeel.

#South African wine