Description Diemersdal’s reputation for pushing the boundaries with Sauvignon Blanc is expressed in this innovative wine style. After harvest, the juice for this wine was frozen at -20 degrees celsius and kept in this state for five months. It was then thawed and fermented in the heart of the Cape winter, producing a uniquely tropical style of Sauvignon Blanc totally unique for South Africa. Winemaker’s notes: A new world style of Sauvignon Blanc. The wine has intense aromas of gooseberries, tropical fruit and sweet-grapefruit with a core of minerality. The excellent natural acidity creates balance to the concentrated, rich mouth-filling texture. Oenology: Night harvested at 23°B and crushed and destemmed – reductively. Skin contact for 3 hours, pressed and settled for 72 hours. The fermentation of this wine was postponed for 4 months before inoculated with CKS. Two weeks alcoholic fermentation temperature controlled at 14-16°C and was bottled soon thereafter. Food suggestions: Full flavoured seafood dishes and creamy soup or blackened, spicy pan-fried dish. DOWNLOAD TASTING NOTE
