Diemersdal The Journal Sauvignon Blanc


6 x 750ml Sauvignon Blanc ( R225 per Bottle)

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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 in time are captured and recorded as momenta – reminders of generations past and a reference for generations to come. The supreme quality of this range and the craftsmanship with which The Journal wines are made are the results of Diemersdal’s tradition and its previous generations of wine farmers.

Food suggestions:

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

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.


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 selected yeast. 3 weeks alcoholic fermentation in 1st and 2nd fill 500L French Oak barrels, temperature-controlled at 18-20 C.


2019 vintage: 5 star Platter’s Wine Guide ’21
2019 vintage: 92 Points – Tim Atkin Report ’20

Additional information

Weight 9 kg
Dimensions 30 × 20 × 30 cm