Diemersdal Wild Horseshoe Sauvignon Blanc 2017

By , 12 August 2018

Durbanville property Diemersdal is a real Sauvignon Blanc powerhouse – of the 200ha of own vineyards plus the 130ha under long-term rental, 140ha are planted to this variety, 10 separate brands across all levels of the market being produced. Tasting notes and ratings for some of the more prominent current releases as follows:

Diemersdal Sauvignon Blanc Reserve 2018
Price: R110
Some quite pronounced reduction before cucumber, lime and green melon. Currently quite lean and angular – clean fruit, racy acidity and a pithy finish. Should come into its own in six months’ time.

Editor’s rating: 89/100.

Diemersdal Winter Ferment Sauvignon Blanc 2018
Price: R140
Press juice kept at -20° C  and then defrosted after four months leading to a massive increase in thiols (chemical compounds that give rise to the tropical fruit aromas). Heady aromatics of grapefruit, granadilla and pineapple. Rich and full with zesty acidity and a savoury finish – not exactly subtle but sure to wow the punters.

Editor’s rating: 89/100.

Diemersdal Eight Rows Sauvignion Blanc 2018
Price: R145
A most appealing nose of fresh herbs, lime, green apple and blackcurrant plus a hint of reduction. Lovely fruit concentration and bright acidity before a finish which is long and dry, some white pepper bite adding interest.

Editor’s rating: 91/100.

Diemersdal MM Louw Sauvignon Blanc 2017
Price: R180
Fermented and matured for 11 months in French oak, 40 to 50% new. Vanilla, white peach, naartjie and blackcurrant plus some fynbos in the background. Rich and full but very well balanced –  lovely coated acidity and a finish which is long and savoury.

Editor’s rating: 92/100.

Diemersdal Wild Horseshoe Sauvignon Blanc 2017

Good luck charm.

Diemersdal Wild Horeshoe Sauvignon Blanc 2017
Price: R240
Fermented on the skins for four days. An enticing nose of flowers, fynbos, white peach, naartjie and some green pea just to remind you that this is actually Sauvignon Blanc. Excellent concentration, punchy acidity and a salty finish. Plenty of complexity and immensely food friendly.

Editor’s rating: 94/100.

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