Diemersdal The Journal Pinotage 2021

Diemersdal The Journal Pinotage 2021 delivers intense and bold red berry flavours with 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 : 14.61 % vol  rs : 2.2 g/l  pH : 3.67  ta : 5.6 g/l  
type : Red  style : Dry  body : Full  taste : Fragrant   wooded
pack : Bottle  size : 750ml  closure : Cork  

AWARDS
2024 Veritas Awards - Gold
2024 Tim Atkin SA Special Report - 93 points
2024 Platter's Wine Guide - 4.5 stars
2023 Veritas Awards - Double Gold
2022 Veritas Awards - Gold
  

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 Durbanville 47-year-old bush vines are rooted in deep red Hutton soils on north-facing slopes, catching the southerly breezes of summer and the frontal winds that punish the Cape from the north in winter. Cool growing conditions on exposed aspects, as well as the practice of dryland farming, see the fruit develop slowly, drawing maximum variety expression on the vine. The result is tight bunches of small berries, ideal for making wines of structure, elegance, and refinement.

about the harvest: The tight bunches of small berries are ideal for making wines of structure, elegance, and refinement. Carefully hand-harvested at 26 Balling.

in the cellar : The grapes are crushed and fermented in 1-ton open French oak “kuipe” at 25-28C. Malolactic fermentation in older French oak barrels before racking. A portion whole berry fermentation resulted in intenseness and complexity on the nose.

The wine matured for 22 months in 100% new 225L French oak barrels.

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