# Sauvignon.com (2024)

- **Producer:** Diemersdal Wine Estate
- **Colour:** white
- **Type:** still
- **Grapes:** Sauvignon Blanc
- **Region:** Cape Town, South Africa
- **Style:** Classic
- **Alcohol:** 12.7%
- **Average price:** €11
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** lime, gooseberry, nectarine, passion fruit, flinty elegance, wet stone, creamy texture, mineral character, nettle

## About this wine

The Sauvignon.com Diemersdal Wine Estate 2024 is a 100% Sauvignon Blanc from Diemersdal Estate in the Durbanville region of South Africa. The wine is a blend from ten different vineyard blocks, varying in age, clone, and site, with some vineyards situated at 400 meters above sea level and others at 150 meters. The estate has a winemaking history spanning six generations of the Louw family. The vineyards are influenced by the cool air-flows and morning mists from the Atlantic Ocean, typical of a maritime climate. The 2024 vintage was released on March 1, 2024. Diemersdal Estate has received multiple awards, including eight consecutive FNB Sauvignon Blanc SA Top 10 awards, and the 2024 vintage received a Silver Medal.

## Interesting facts

- Crafted from ten different vineyard blocks, showcasing terroir diversity.
- Vineyards range from 7 to 31 years old.
- Benefits from cool Atlantic breezes and morning mists.
- Awarded a Silver Medal for the 2024 vintage.

## Food pairing

The wine's vibrant acidity cuts through the richness of creamy dishes and seafood, while its fruity notes complement the natural sweetness of shellfish. The mineral character provides a refreshing counterpoint to savory flavors.

## Wine making process

The Sauvignon.com Diemersdal Wine Estate 2024 is produced from grapes harvested at night from ten different vineyard blocks. Each block is vinified separately. The grapes are crushed and destemmed reductively, followed by skin contact lasting between 3 to 12 hours. Fermentation is conducted with selected yeasts at a controlled temperature of 14-16ºC for three weeks. Following fermentation, the wine undergoes lees contact for up to 5 months to enhance concentration and mouthfeel. The vineyards are dry-farmed on decomposed granite soils with a high clay content.