Diemersdal Sauvignon Blanc Reserve 2025
| 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 | 2025 |
| Special Features | Sustainable, Vegan |
| Extra Info | Tropical, crisp, creamy |
| Food Pairing Guide | This Sauvignon Blanc is excellent with seafood: grilled sea bass or hake, seared scallops, chilli and garlic prawns, or oysters with a squeeze of lime. Its fresh acidity cuts through goat’s cheese, especially a crottin or a goat’s cheese and beetroot salad. It also goes well with roast chicken with lemon and thyme, or pork tenderloin with a fruit salsa. The ripe tropical fruit suits fragrant Asian dishes such as Thai green curry, Vietnamese summer rolls or a mango and coriander ceviche. For vegetarian options, try asparagus risotto, a pea and mint tart or a summer tomato salad, where the wine’s tomato-leaf note works especially well. It’s also lovely on its own, well chilled, as an aperitif. |
Diemersdal Sauvignon Blanc Reserve is the Louw family’s finest expression of their speciality grape. The family has farmed Diemersdal for six generations, and grapes have grown on the estate since the early 1700's. The fruit for this wine comes from the estate’s highest block, which looks out over Table Mountain and False Bay. There, cool Atlantic air and morning mists slow ripening and sharpen the fruit. The vines are unirrigated and the grapes are hand-picked in small quantities, so the wine has real concentration and a clear sense of place.
In the glass it is bright and full of flavour. Ripe yellow and tropical fruit leads, with guava, kiwi, passion fruit and mango, and this ripeness gives a subtle impression of sweetness. Lime and citrus keep it lively, and notes of tomato leaf and blackcurrant add a savoury edge. About five months on the lees gives the palate a creamy weight that balances the crisp acidity. The finish is long and focused. Enjoy it now as an aperitif, or with seafood, goat’s cheese and fragrant, spiced dishes.
