Diemersdal The Journal Cabernet Sauvignon 2020

After 22 months of aging, a barrel selection of Cabernet Sauvignon was made by the 6th generation winemaker. Typical blackberries, cedar and cigar box flavours with hints of spiciness. Blackcurrant follows through onto the palate with firm ripe tannins and a delicate finish.

Classic old-world dishes such as roast lamb with fresh garden vegetables.

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variety : Cabernet Sauvignon [ 100% Cabernet Sauvignon ]

winery : Diemersdal Estate

winemaker : Thys Louw

wine of origin : Durbanville

analysis : alc : 14.20 % vol rs : 2.2 g/l pH : 3.65 ta : 5.9 g/l

type : Red style : Dry body : Medium taste : Fragrant

pack : Bottle size : 750ml closure : Cork

AWARDS

2024 Veritas Awards - Double Gold
2023 Investec Trophy Wine Show - Silver
2022 Tim Atkin SA Special Report - 93 points
2022 Michelangelo Awards - Double Gold

The Journal implies the continuous, the living and the evolving. It ensures the events of time are captured and recorded as momenta – reminders of generations past and a reference for generations to come. The supreme quality of this range and the craftsmanship with which The Journal wines are made, these are the result of Diemersdal’s tradition and its previous generations of wine farmers.

in the vineyard : The Journal represents the ultimate expression of Diemersdal terroir, the farm where six generations of the Louw family have been cultivating grapes for the making of fine wines.

about the harvest: The grapes were harvested at optimum ripeness and fermented in wooden open- fermenters for 5- days at 24 C-28 C. Punch-downs every 4 hours, fermented dry on skins. MLF completed spontaneously in tanks before the wine was racked into 225L French Oak Barrels.

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