Diemersdal Private Collection 2023
| Producer | Diemersdal |
|---|---|
| Country | South Africa |
| Region | Durbanville |
| Wine Type | Red Wine |
| Body / Style | Full-Bodied Red |
| Grape Blend | Cabernet Sauvignon, Merlot, Petit Verdot, Malbec and Cabernet Franc |
| Bottle Size (ml) | 750 |
| % Abv | 15 |
| Vintage | 2023 |
| Special Features | Sustainable, Vegan |
| Extra Info | Bold, structured, cassis-rich |
| Food Pairing Guide | This firm, full Bordeaux-style blend is made for rich, hearty dishes. It’s superb with a classic roast rib of beef, a chargrilled ribeye or fillet steak with peppercorn sauce, and beef Wellington. Its structure and dark fruit suit slow-cooked dishes too, such as beef goulash, beef stroganoff, braised short ribs and oxtail. Lamb works beautifully, whether roast leg with rosemary and garlic or a slow-cooked shoulder. Game such as venison loin with a blackberry jus or a rich game pie is also excellent. Vegetarians could try a wild mushroom Wellington, a lentil and mushroom shepherd’s pie or a mushroom pizza with truffle oil. Finish with a mature Cheddar, aged Gouda or Comté. Decanting for an hour or so before serving will help it open up. |
Diemersdal Private Collection holds a special place in the estate’s history as the first wine ever made at Diemersdal. It is a classical Bordeaux-style red, crafted from all five Bordeaux varieties and led by Cabernet Sauvignon. The grapes grow on the Louw family’s unirrigated Durbanville vineyards in rich red clay soils, where cool Atlantic breezes help them ripen slowly and evenly. Each variety is made separately before blending, and the wine then matures at length in French oak barrels, a good proportion of them new, to build depth, structure and complexity. It has won a trophy for South Africa’s best Bordeaux-style red blend.
In the glass it is deep and dark. The nose opens with dark chocolate and enticing cedar, followed by blackberry jam, cherry and cassis. The palate is firm and well structured, with robust yet sweet tannins and a broad range of flavours from black cherry to red fruits, all carried by the richness of oak and vanilla. It is bold yet elegant, with a long, satisfying finish. Decant it before serving with roast beef, lamb or game, or lay it down to develop further in the cellar.
