Region: Marlborough, New Zealand
A life-long obsession with the Sauvignon Blanc grape let to Thys Louw of Diemersdal finding a vineyard in New Zealand through which to express his commitment to this variety. Offering a taste of this extraordinary wine country under the Diemersdal label. The Diemersdal Marlborough Sauvignon Blanc was made in conjunction with Ben Glover of Glover Family Vineyards.
The grapes were machine harvested at 21.2 Balling and crushed and destemmed reductively. The juice was co-inoculated with X5 and VL3 yeast which enhance some of the thiol notes but maintain the vibrant ripe herbaceous notes of the vineyard. The approximate time of fermentation is around 2 weeks, at around 12/13°C.The wine is left on the gross lees for 3-4 weeks before racking, with some of the lighter lees and a sulphur addition for the protection, it spent a further 2 months on the fine lees. It was lightly fined to polish wine, there after it went through protein and cold stabilisation – filtered and bottled the first week of August 2019.