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Diemersdal Sauvignon Blanc 2012

Name: Diemersdal Sauvignon Blanc 2012
Brand: Diemersdal
SKU: 30371

This vibrant, classically styled Sauvignon Blanc presents a brilliant lemon-lime colour. The nose is complex with an array of tropical fruit, ripe figs and gooseberries. These crisp flavours repeat in the mouth, along with a mineral character followed by a long fruity finish. The distinctive aromas support a wonderfully balanced palate, presenting purity of ripe fruit, coupled with a lingering harmonious finish.

Enjoy with summer foods and salads or serve chilled on its own.

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variety : Sauvignon Blanc [ 100% Sauvignon Blanc ]

winery : Diemersdal Estate

winemaker : Thys Louw, Mari van der Merwe

wine of origin : Durbanville

analysis : alc : 12.85 % vol rs : 2.5 g/l pH : 3.41 ta : 6.0 g/l

type : White style : Dry taste : Fruity

pack : Bottle closure : Cork

AWARDS

2012: Bronze Medal - Veritas Wine Awards 2012
2012: Silver - Michelangelo CCL Label International Wine Awards 2012
2012: Bronze - Old Mutual Trophy Wine Show 2012
2011: Gold - Concours Mondial du Sauvignon Blanc '11
2010: Gold - Michelangelo Intl' Wine Awards '10
2009: 4 1/2 Stars - John Platter Wine Guide '10

in the vineyard : Terroir
Slope: South facing slopes
Soil: Decomposed granite with high clay content
Climate: Moderate with cooling sea breezes from the Atlantic Ocean

Viticulture
Trellising: 4 wire Perold
Age of vines: 7 - 26 years
Irrigation: Dry-land conditions

about the harvest: The grapes were night harvested at full ripeness, with the blocks harvested and vinified separately.
Yield: 8 - 12 t/ha

in the cellar : Oenology: The grapes were crushed and de-stemmed reductively. Skin contact of 12 - 24 hours, pressed and settled for 6 - 12 hours. Racked and inoculated with selected yeasts e.g. VIN 7; QA 23: CKS; VL 3. Three weeks' alcoholic fermentation, temperature controlled at 12° - 14° C.

Maturation: Post fermentation lees contact of 3 months, stirred up once a week to enhance mouth feel and concentration. Blended 3 weeks before bottling and stabilization.

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