Diemersdal wines are the perfect expression of the distinct terroir of the Durbanville Wine Valley, one of the oldest wine regions in the Cape. The diverse soils and slopes provide the optimum conditions for making premium-quality wines with prominent varietal character. The dry land vineyards develop concentrated flavours, uniformly ripened by the cooling sea-breezes from the Atlantic Ocean.
The grapes from this traditional Austrian variety where harvested at the beginning of March, right after the Sauvignon Blanc and just shortly before the ripe Chardonnay. The grapes where picked in the early hours of the morning and have been treated similar to our unwooded Chardonnay. The juice had 6 hours skin contact, before pressing. The wine was made in a non – reductive style and fermented between 14 – 16 C° degrees. 50% was fermented with X5 a Sauvignon Blanc / Riesling yeast and the balance with Oenoferm Veltliner an traditional Grüner Veltliner from Austria.
A mineral, yet fruit driven style, often found in Diemersdal Sauvignon Blanc’s. In the glass, the Grüner Veltliner has a pale green colour, inviting aromas of green apple, herbs, nettles and tropical fruit. A medium bodied wine, with a concentrated palate and a long lingering and mineral finish.
This variety is known for its food friendliness and can pair well with all kinds of dishes.Top of the list is Asian inspired dishes with spicy and fragrant aromas. Grüner Veltliner pairs well with fresh seafood dishes, salads and greens like asparagus and artichokes. For meatier dishes, pair Grüner Veltliner with grilled chicken breast, pork tenderloin and of course an Austrian favourite, Wiener schnitzel.