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Diemersdal The Journal Pinotage 2019

This wine delivers intense and bold red berry flavours. It has great complexity with savoury and spicy notes as well as soft and velvety tannins.

Classic old-world dishes such as roast lamb with fresh garden vegetables.
variety : Pinotage [ 100% Pinotage ]
winemaker : Thys Louw
wine of origin : Western Cape
analysis : alc : 14.68 % vol  rs : 2.2 g/l  pH : 3.64  ta : 5.6 g/l  
type : Red  style : Dry  body : Full   wooded
pack : Bottle  size : 750ml  closure : Cork  

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. 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 craftmanship 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 vines are rooted in deep red Hutton soils on north-facing slopes, catching the southerly breezes of summer and the Cape's frontal winds from the north in winter.
about the harvest: Grapes from 45-year-old Pinotage bush vines were carefully hand harvested at 26 Balling.
in the cellar : On a selected component of the grapes, the berries were individually removed and whole berry fermentation took place in closed 500L amphora pots. Fermentation was very slow at cooler temperatures with twice a day rolling of the barrels. The balance of the grapes were traditionally crushed and fermented in 1 ton open fermenters at 24-28 degrees celcius and punched down and pumps over every three hours. The wine was pressed at 5 Balling and completed fermentation and malolactic fermentation in older French oak barrels before racking.

The wine was matured for 22 months in first-fill 225L French oak barrels.
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