Diemersdal The Journal Sauvignon Blanc 2023
| 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 | 2023 |
| Special Features | Sustainable, Vegan |
| Extra Info | Rich, mineral, refined |
| Food Pairing Guide | This barrel-fermented Sauvignon Blanc has the weight and complexity to go with richer dishes than most Sauvignons. It’s superb with roast turbot or halibut in beurre blanc, lobster or crab with garlic butter, seared scallops with brown butter and hazelnuts, or a classic sole meunière. It also goes beautifully with white meat in a creamy sauce, such as roast chicken with morels, veal in a mushroom cream or pork with cider and sage. Inspired by Sancerre, it is a natural match for goat’s cheese, especially aged crottin or a baked goat’s cheese with honey and thyme. Vegetarians could try wild mushroom risotto, a Gruyère and leek tart or roasted cauliflower with brown butter. Serve it lightly chilled rather than ice-cold so its texture and layers can show. |
Diemersdal The Journal Sauvignon Blanc is the ultimate expression of the estate’s terroir and the pinnacle of the Louw family’s devotion to their signature grape. Owner-winemaker Thys Louw, the sixth generation of his family to farm Diemersdal, set out to make a wine from the farm’s finest Sauvignon Blanc site that would show the very best Durbanville could achieve. He took his inspiration from Sancerre, the traditional home of the variety, and made the wine in that classic, Old World way. The grapes are fermented in French oak, and the wine matures on its lees for many months in cool barrels, with the lees stirred weekly. The name reflects the idea of a living, evolving record, and the wine has become one of South Africa’s most celebrated Sauvignon Blancs.
In the glass it is broad, complex and beautifully poised. Honeydew melon and delicate floral notes lead on the nose, with a light touch of spice from the barrel. The palate is full and rich, building layer upon layer of complexity. A fine thread of salty minerality and crisp acidity keeps it precise, so the oak adds texture and depth without hiding the bright character of the grape. The finish is long and lingering. Enjoy it with lobster, turbot, creamy chicken dishes or aged goat’s cheese. It also rewards a few years in the cellar.
