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Diemersdal Eight Rows Sauvignon Blanc 2021

Diemersdal Eight Rows Sauvignon Blanc 2021

An intense with concentrated aromas on the nose that follows through on the palate. The wine shows a strong core of minerality with a flinty elegance on the nose with a rounded mouth-feel with Nectarine and Kiwi, and balanced acidity on the finish. A seamless wine where all the components are in perfect balance.

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

variety : Sauvignon Blanc [ 100% Sauvignon Blanc ]
winemaker : Thys Louw
wine of origin : Durbanville
analysis : alc : 13.06 % vol  rs : 3.2 g/l  pH : 3.19  ta : 7.3 g/l  
type : White  style : Dry  
pack : Bottle  size : 750ml  closure : Cork  

AWARDS

2014 vintage: Gold – Concours Mondial du Sauvignon Blanc ’15
2013 vinatge: 9 Scores – Tim Atkins (2014)
2013 vinatge: Top 5 Estate Wines – SA Novare Terroir ‘14
2010 vintage: Gold – Concours Mondial du Sauvignon Blanc ’11
2010 vintage: Gold - Michelangelo Intl’ Wine Awards ’10
2010 vintage: Gold – Veritas ‘10
John Platter - 4.5 Stars
Tim Atkin MW 2020 - 94 Points
Michelangelo Awards 2021 - Gold

This legendary wine is the first made by Thys Louw after joining father Tienie on the Diemersdal. The ßedgling young winemaker was only given access to eight rows of vines within a premium Sauvignon Blanc vineyard. Quality of fruit and the talent of the winemaker led to a captivating wine that has today become the stuff of legend, still made from those first eight rows.

in the vineyard : Terroir: Gentle slopes exposed to the micro-climate of the Atlantic Ocean results in the vineyards being inßuenced by the cool air-flows and morning mists so typical of a maritime climate. In summer a firm south-easter wind fans the vines ensuring temperate and sunny ripening conditions. Along with dryland farming on soils of decomposed granite with a high clay content, the vines offer intensely flavoured fruit, resulting in wines of elegance, character and structure.

about the harvest: The grapes were night harvested at 23.5° Balling.

in the cellar : 

The grapes were crushed and de-stemmed reductively. Skin contact of 8 hours, pressed and settled for 36 hours. Racked and inoculated with selected yeast, Vin7. 3 weeks alcoholic fermentation temperature controlled at 14 - 16ºC.

Post fermentation lees contact of 5 months, stirred up once a week to enhance mouth feel and concentration. The wine was bottled unfiltered and sediment may occur after time.

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