Description
The Journal represents the ultimate expression of Diemersdal terroir, the farm where six generations of the Louw family have been cultivating grapes for the making of fine wines. The Journal implies the continuous, the living and the evolving. It ensures the events of time are captured and recorded as momenta – reminders of generations past and a reference for generations to come. The supreme quality of this range and the cratismanship with which The Journal wines are made, these are the result of Diemersdal’s tradition and its previous generations of wine farmers.
Terroir:
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 temperate and sunny ripening conditions. Along with dryland farming on soils of decomposed granite with a high clay content, the vines offer intensely flavoured fruit, resulting in wines of elegance, character and structure.
Oenology:
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 a selected yeast. 3 weeks alcoholic fermentation in 1st and 2nd fill 600L French Oak barrels and terra cotia pots temperature controlled at 18-20ºC.
Maturation:
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.
Winemaker’s notes:
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 flavours fynbos, cassis and tropical fruit are underpinned by a core of minerality and complex fruit and vanilla flavours.
Food suggesstions:
Pan-seared tuna or fresh salmon with a fennel and olive oil dressing.
Analysis:
Alc: 14.14%
Total Acid: 6.1 g/l
RS: 1.7 g/l
pH: 3.41
