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The Journal Cabernet Sauvignon 2019
R385.00
An older vintage exclusively available to our Private Cellar Club members.
To find out more about our Private Cellar Club, click here.
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.
| Weight | 1.5 kg |
|---|---|
| Dimensions | 7.7 × 8.3 × 30 cm |
| Vintage | 2019 |
| Varietal | Cabernet Sauvignon |
| Wine Type | Red |
| Range | The Journal Range |
| Occasion | Older Vintages, Award Winners, Members Exclusives |
Description
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.
Winemaker’s notes:
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.
Maturation
22 months oak maturation in first fill 225L French oak barrels.
Oenology:
The grapes were harvested at optimum ripeness and fermented in wooden open-fermenters for 5- days at 24-28 °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.
Food suggestions:
Classic “old-world” dishes such as roast lamb with fresh garden vegetables.
Awards:
John Platter Guide ’22 – 4.5 Stars
Tim Atkins Report ’21 – 91 Points
