Diemersdal Grüner Veltliner 2018

Diemersdal Grüner Veltliner 2018

Made in riper style than the maiden vintage. A pale green colour, inviting aromas of kiwi and lime with sweet melon and ripe pear fruit flavours. A medium bodied wine, with a concentrated palate and a long lingering and mineral finish.

This variety is known for its food friendliness and can pair well with all kinds of dishes. Top of the list is Asian inspired dishes with spicy and fragrant aromas. Grüner Veltliner pairs well with fresh seafood dishes, salads and greens like asparagus and artichokes. For meatier dishes, pair Grüner Veltliner with grilled chicken breast, pork tenderloin and of course an Austrian favourite, Wiener schnitzel.

variety :  [ 100% Grüner Veltliner ]
winemaker : Thys Louw
wine of origin : Durbanville
analysis : alc : 13.56 % vol  rs : 2.6 g/l  pH : 3.18  ta : 5.7 g/l  
type : White  style : Dry  body : Medium  taste : Fruity  
pack : Bottle  size : 750ml  closure : Screwcap  


2014 vintage: Double Gold Michelangelo Awards 2015
2014 vintage: Tim Atkins - Best Alternative White
2013 vintage: Most Innovative Wine of the Year - Michelangelo Awards ‘14
2019 Tim Atkin SA Special Report  - 90 Points

in the vineyard : Terroir
Slope: South-West facing slopes
Soil: Scali and Hutton
Climate: Moderate with cooling sea breezes from the Atlantic Ocean.
Yield: 7-9 t/ha
Trellising: 5 wire Perold
Age of vines: 4 years
Irrigation: Dry-land conditions

about the harvest: The grapes from this traditional Austrian variety were harvested at the beginning of March, right after the Sauvignon Blanc and just shortly before the ripe Chardonnay. The grapes where picked in the early hours of the morning and have been treated similar to our unwooded Chardonnay.

in the cellar : The juice had 6 hours skin contact, before pressing. The wine was made in a non-reductive style and fermented between 14 - 16°C degrees. 50% was fermented with emX5/em a Sauvignon Blanc / Riesling yeast and the balance with Oenoferm Veltliner a traditional Grüner Veltliner from Austria.br /br /6 months post fermentation lees contact, stirred up once a week to enhance mouth feel and concentration.