Harvested from a selected block at 23-24?B. Crushed and destemmed reductively. Skin contact for 12hrs; pressed and settled for 36hrs. Racked and inoculated with a selected yeast, Vin 7. 3 weeks alcoholic fermentation temperature controlled at 14-16?C. Post fermentation lees contact of 5 months, stirred up once a week to enhance mouthfeel and concentration. The wine is bottled unfiltered and sediment may occur.
Diemersdal Sauvignon Blanc Reserve
This is a full flavoured, complex Sauvignon Blanc. The wine has good depth on the nose with aromas of citrus, green herbs, hints of asparagus and a touch of sweetness. On the palate excellent natural acidity creates balance, a fine structure and a pleasant mouth-filling texture with a clean finish.