Diemersdal Marlborough Sauvignon Blanc 2021

Description

A life-long obsession with the Sauvignon Blanc grape led to Thys Louw of Diemersdal finding a vineyard in New Zealand through which to express his commitment to this variety and to offer a taste of this extraordinary wine country under the Diemersdal label. The Diemersdal Marlborough Sauvignon Blanc was made in conjunction with Ben Glover Family Vineyards.

Tasting notes:

The Dillons Point area of Marlborough, New Zealand is renowned for producing stunning pungent wines of power, finesse and vibrancy. Characteristic tropical notes of granadilla, gooseberry and kiwi-fruit are harnessed by a firm, exuberant bracing freshness, a nervy edge and green citrus and tense minerality. The finish is cool and long, making for a memorable Sauvignon Blanc experience.

Oenology:

The grapes were machine harvested at 21.2 Balling and crushed and destemmed reductively. The juice was co-inoculated with X5 and VL3 yeast which enhance some of the thiol notes but maintain the vibrant ripe herbaceous notes of the vineyard. The approximate time of fermentation is around 2 weeks, at around 12/13°C.

Maturation:

The wine is left on the gross lees for 3-4 weeks before racking, with some of the lighter lees and a sulphur addition for the protection.  It spent a further 4 months on the fine lees before bottling where in this case it is lightly fined to polish the wine and protein and cold stabilized – filtered and bottled the first week of September 2021.

Food suggestions:

Shellfish, especially mussels and raw oysters;  grilled fish, sashimi and grilled poultry.

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