The Journal Sauvignon Blanc 2023

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 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.

Tasting notes:

The Journal Sauvignon Blanc is made from carefully selected grapes and fermented in French oak barrels to ensure a wine with a full, rich mouthfeel and a long finish. The flavours fynbos, cassis and tropical fruit are underpinned by a core of minerality and complex fruit and vanilla flavours.

Winemaker’s notes:

Post fermentation lees contact of 11 months in barrel, stirred up once a week to enhance mouth feel and concentration. The wine was bottled unfiltered and sediment may occur after time.

Oenology:

The grapes were hand harvested at 24 B, crushed and de-stemmed. Skin contact of 4 hours, pressed and settled for 36 hours. Racked and inoculated with a selected yeast. 3 weeks alcoholic fermentation in 1st and 2nd fill 500L French Oak barrels, temperature controlled at 18-20 C.

Food suggestions:

Pan-seared tuna or fresh salmon with a fennel and olive oil dressing.

Awards:

Tim Atkin Report ‘24 – 94 Points

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