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. Offering 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.
Diemersdal Marlborough Sauvignon Blanc 2019
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.
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 2 months on the fine lees. It was lightly fined to polish wine, there after it went through protein and cold stabilisation – filtered and bottled the first week of August 2019.
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 a cool and long, making for a memorable Sauvignon Blanc Experience
Shellfish, especially mussels and raw oysters; grilled fish, sashimi and poultry.
|Dimensions||8.3 × 8.3 × 30.0 cm|