Are skin fermented white wines the next big thing? These are made like red wines with the skins present during the fermentation and Thys Louw of Diemersdal in Durbanville has just added one from Sauvignon Blanc to his already extensive range from this variety.
Grapes come from a block planted in 1982 and the juice spent 96 hours on the skins, while maturation lasted 10 months in old 500-litre barrels. The nose shows a subtle potpourri note as well as apple, pear and peach. The palate is rich and broad with moderate acidity before a gently savoury finish. By Louw’s own admission, it’s a “concept wine”. Price: R225 a bottle.
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