The Journal Sauvignon Blanc has cassis, tropical fruit and fynbos on the nose and palate, with mineral notes and intense fruit and vanilla flavours. The grapes for this fantastic Sauvignon Blanc were carefully selected and fermented in French barrique barrels. The Journal is an elegant and complex Sauvignon Blanc with an intense and very long finish.
 
Growing region:
Durbanville
Winemaker:
Thys Low, Mari van der Merwe
Grape variety:
100% Sauvignon Blanc
Age of the vines:
31- 41 years
Alcohol:
14 %
Acidity:
6.1 g/litre
Residual sweetness:
1.7 g/l
Closure type:
Contact
Vinification:
Fermentation was followed by 11 months of contact with the lees in barrel, with the lees stirred once a week to improve mouthfeel and concentration. The wine was bottled unfiltered, allowing sediment to form over time.
Goes well with:
Asparagus with hollandaise sauce, salmon and tuna dishes in a creamy sauce.
Description:
Diemersdal The Journal
Ingredients:
Wine
Allergens:
Contains sulphites
Net quantity:
0,75 l
Importer:
Vin Africa Barbara Lehr e.K., Beethovenstr. 3/13, D-69168 Wiesloch
Country of origin:
South Africa