Diemersdal Sauvignon Blanc 2026
A vibrant, classically styled Durbanville Sauvignon Blanc bursting with tropical fruit, ripe fig and gooseberry, finished with a crisp mineral edge. Fresh, balanced and endlessly drinkable.
Crisp & Dry
£14.95
| Producer | Diemersdal |
|---|---|
| Country | South Africa |
| Region | Durbanville |
| Wine Type | White Wine |
| Body / Style | Crisp & Dry |
| Grape Blend | 100% Sauvignon Blanc |
| Bottle Size (ml) | 750 |
| % Abv | 13 |
| Vintage | 2026 |
| Extra Info | Crisp, tropical, refreshing |
| Food Pairing Guide | This Sauvignon Blanc is a natural partner for seafood, from grilled prawns and fresh oysters to pan-fried hake or sea bass with a squeeze of lemon. Its crisp acidity and tropical fruit also make it a great match for summer salads, especially with goat’s cheese, feta or halloumi, as well as green vegetables like asparagus and peas. It pairs beautifully with lighter Asian dishes such as Thai green curry, Vietnamese summer rolls or sushi, and works equally well with ceviche or a simple chicken salad. Alternatively, serve it well chilled on its own as a refreshing aperitif. |
From one of South Africa’s most celebrated Sauvignon Blanc specialists, this wine captures the cool-climate character of Durbanville in a single, seamless glass. Fruit is drawn from ten different vineyard blocks on gentle slopes cooled by Atlantic breezes and morning mists, with dryland-farmed vines rooted in decomposed granite and clay. Picked at night to lock in freshness and vinified block by block, the result is a wine of real depth and precision.
In the glass it shows a bright lemon-lime hue, opening to an expressive nose of passion fruit, ripe figs and gooseberries. The palate echoes that tropical vibrancy, lifted by a flinty, mineral thread and fresh acidity, before finishing long and fruity. Time on the lees adds a subtle roundness that makes it as satisfying with food as it is on its own. Perfect for summer salads, seafood or a sunny afternoon, it’s a benchmark example of Cape Sauvignon Blanc from the Louw family estate, recently named Winery of the Year in the Platter’s Guide to South African Wines 2026.
The fruit comes from ten vineyard blocks of differing age, clone and site, with vines aged 9 to 33 years, trained on a four-wire Perold trellis and yielding 8–12 t/ha. Grapes were picked at night at varying ripeness levels, and each block was vinified separately. After 3–12 hours of skin contact, the juice was fermented for three weeks at 14–16°C, then rested on its lees to build concentration and texture.
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