Diemersdal Grüner Veltliner 2019

Diemersdal Grüner Veltliner 2019

A lemon-lime colour, inviting aromas of kiwi, stone fruit and lime with sweet melon, ripe pear and white pepper note. 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 : 13.60 % vol  rs : 2.0 g/l  pH : 3.24  ta : 6.4 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

Thys Louw’s love of the white wines of Austria and his pioneering spirit led to Diemersdal making South Africa’s first wine from the Grüner Veltliner grape. Despite the administrative and bureau− cratic challenges in getting the plant material into South Africa, the vineyards flourish on Diemersdal producing precise wines of which their homeland can feel proud.

in the vineyard : 

Gentle slopes exposed to the micro-climate of the Atlantic Ocean results in the vineyards being influenced 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 oßer intensely flavoured fruit, resulting in wines of elegance, character and structure.

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 grapes from this traditional Austrian variety where harvested at the beginning of March. The grapes where picked in the early hours of the morning. The juice had 6 hours skin contact, before pressing. The wine was made in a non - reductive style and fermented between 14 - 16 C˚ and fermented with a tradi− tional Grüner Veltliner-yeast from Austria.
6 months post fermentation lees contact, stirred up once a week to enhance mouth feel and concentration.