Diemersdal The Journal Sauvignon Blanc 2022

The Journal Sauvignon Blanc is made from carefully selected grapes and fermented in French oak barrels to ensure a wine with a full, rich mouthfeel and a long finish. The flavors fynbos, cassis and tropical fruit are underpinned by a core of minerality and complex fruit and vanilla flavors.

Gentle slopes exposed to the micro-climate of the Atlantic Ocean results in the vineyards being influenced by the cool air flows and morning mists so typical of a maritime climate. In summer a firm south-easter wind fans the vines ensuring temperature and sunny ripening conditions. Along with dryland farming on soils of decomposed granite with a high clay content, the vines offer intensely flavored fruit, resulting in wines of elegance, character and structure.

The grapes were hand harvested at 24ºB, crushed and de-stemmed. Skin contact of 4 hours. Pressed and settled for 36 hours. Racked and inoculated with selected yeast. 3 weeks alcoholic fermentation in 1st and 2nd fill 600L French oak barrels and terra cotta pots, temperature controlled at 18-20 degrees C.

Post fermentation lees contact of 11 months in barrel, stirred up once a week to enhance mouth feel and concentration. This wine was made with minimal intervention and sediment may occur over time.

Color