A life-long obsession with the Sauvignon Blanc grape led to Thys Louw of Diemersdal finding a vineyard in New Zealand through which to express his commitment to this variety. Offering a taste of this extraordinary wine country under the Diemersdal label. The Diemersdal Marlborough Sauvignon Blanc was made in conjunction with Ben Glover Family Vineyards.
Food suggestions:
Shellfish, especially mussels and raw oysters; grilled fish, sashimi and poultry.
Tasting notes:
The Dillons Point area of Marlborough, New Zealand is renowned for producing stunning pungent wines of power, finesse and vibrancy. Characteristic tropical notes of granadilla, gooseberry and Kiwi-fruit are harnessed by a firm, exuberant bracing freshness, a nervy edge and green citrus and tense minerality. The finish is cool and long, making for a memorable Sauvignon Blanc Experience.
Maturation:
The wine is left on the gross lees for 3-4 weeks before racking, with some of the lighter lees and a sulphur addition for the protection, it spent a further 2 months on the fine lees. It was lightly fined to polish wine, thereafter it went through protein and cold stabilisation – filtered and bottled the first week of August 2019.
Oenology:
The grapes were machine harvested at 21.2 Balling and crushed and destemmed reductively. The juice was co-inoculated with X5 and VL3 yeast which enhances some of the thiol notes but maintains the vibrant ripe herbaceous notes of the vineyard. The approximate time of fermentation is around 2 weeks, at around 12/13°C
2nd fill 500L French Oak barrels, temperature-controlled at 18-20 C.
