After selecting the best grapes from his family’s prime-sited vineyards, sixth-generation winemaker Thys Louw held back the fermentation until winter, which allowed for extra flavor complexity and freshness. Four months’ lees aging completed the recipe, adding a richer, mouth filling texture to the Sauvignon Blanc’s vibrant tropical fruit and delicate mineral characters.
Whether you plan to enjoy it as an aperitif or pair it with food (goat cheese or seafood are classic matches), you simply must taste this fine Sauvignon Blanc.
Founded in 1702, the Louw family’s Diemersdal Estate produces some of the country’s finest Sauvignon Blanc. The winery is located in Durbanville, one of South Africa’s oldest regions. Vineyards benefit from red Hutton soils and a dry growing season, which force vines to bury their roots deep for nourishment (aiding in the development of complex flavors). There’s also sea breezes and cooling mists from the Atlantic Ocean, which help the fruit retain Sauvignon’s trademark zip and zing.
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