Diemersdal Sauvignon Blanc 2017

available in our shop
free delivery in SA when ordering 12 bottles or more

R561 for 6 bottles

R94 per bottle

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.

variety : Sauvignon Blanc | 100% Sauvignon Blanc
winemaker : Thys Louw, Mari van der Merwe
wine of origin : Durbanville
analysis : alc : 12.9 % vol  rs : 2.8 g/l  pH : 3.38  ta : 5.4 g/l  
type : White  style : Dry  taste : Fruity  
pack : Bottle  size : 0  closure : Cork  

AWARDS

2015 vintage: Gold Awards 2015 - Gold
2014 vintage: RECM Best Value Award - Neil Pendock 2014
2013 vintage: Gold - Concours Mondial du Sauvignon Blanc '13
2013 vintage: Silver - Michelangelo International Wine Awards, SA
2013 vintage: Bronze - Old Mutual Trophy Wine Show 2013
2012 vintage: Bronze - Veritas Wine Awards 2012
2012 vintage: Silver - Michelangelo CCL Label International Wine Awards 2012
2012 vintage: Bronze - Old Mutual Trophy Wine Show 2012
2011 vintage: Gold - Concours Mondial du Sauvignon Blanc 2011
2010 vintage: Gold - Michelangelo International Wine Awards 2010
2009 vintage: 4½ Stars - John Platter Wine Guide 2010
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: 9 - 28 years. Irrigation: Dry-land conditions.

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

in the cellar : 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.

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