WHAT TO MAKE of Diemersdal… A Sauvignon Blanc specialist. A Pinotage specialist. A good all-rounder. With a pretty decent ‘Farm Eatery’ to lunch or dine at in the winelands of Durbanville… Short of energy they’re not. In fact the Louw family and their team sometimes seem at risk of over-stretching themselves, regularly adding to the range and tweaking their strong suits. But it’s a vibrancy that has brought rewards – 2021 being one of the most successful years on the world stage in the history of this South African wine estate.

At last count there were no fewer than 10 Sauvignon Blancs in the portfolio: a bubbly, a Sauvignon Rosé, a dessert wine and seven dry whites including one from New Zealand and three among the Top 20 Sauvignons in the SA Wine Classification. Yet some would argue that they’ve been as successful if not more so with their reds, their Private Collection blend and their Pinotage in particular. And it was noteworthy that when they recently repositioned their MM Louw tier and changed the name, ‘The Journal’ trio of flagships included more red than white – a Cabernet Sauvignon, a Pinotage and a Sauvignon Blanc, of course.

That Diemersdal proprietor Thys Louw has apparently chosen to focus on a single-varietal Cab more so than on a Bordeaux-style blend might suggest that it’s just a matter of time before the reputation of The Journal Cabernet supersedes that of the Private Collection. However, as to how The Pinotage Reserve and The Journal Pinotage will evolve relative to one another, we’ll have to wait and see, with both styles currently raved about and notwithstanding the former being half the price of the latter.

The 2021 drumroll began in March with a gold medal for the 2019 Journal Sauvignon Blanc at Mondial du Sauvignon. In June, Diemersdal was applauded as the most successful producer at the Trophy Wine Show, with the 2019 Pinotage Reserve coming top of its class and golds presented for the 2018 Journal Cab and 2017 Private Collection. These are all now sold out ex-cellar, however in July they continued their streak with gold medals at the Decanter World Wine Awards for the 2020 Journal Sauvignon Blanc, the 2019 Journal Cab and the 2019 Journal Pinotage. Moreover, it was expected that by the end of August Diemersdal would be among the trophy laureates in the Pinotage Association’s Top 10 Competition, having been included in the Top 20 with both the 2019 Journal and 2020 Reserve several weeks in advance of the awards function.

SPEAKING OF TERROIR

THE JOURNAL CABERNET SAUVIGNON 2019
WO Durbanville. 100% Cabernet Sauvignon. Cool, windy growing conditions. Dryland farming (no irrigation). Tight bunches of small berries. Open fermenters. 22 months in new 225L French oak barrels.
Alc 14.2 | RS 2.2 | TA 5.9 | pH 3.6
Decanter Tasting Notes: Incredible pinpoint focus of damson, graphite, plum, fynbos, forest floor and spice on the palate. A seamless, dreamy texture, with acidity providing tension. Seriously fine.
Winemaker’s Tasting Notes: Blackberries, cedar and cigar box flavours with hints of spiciness. Blackcurrant follows through onto the palate with firm, ripe tannins and a delicate finish.
Producer’s Pairing Recommendation: Roast lamb with garden vegetables.
R335pb ex-cellar.

THE JOURNAL PINOTAGE 2019
WO Durbanville. 100% Pinotage. 45-year-old vines exposed to cool airflows and morning mists, south-easter winds in summer. Dryland farming (no irrigation). Tight bunches of small berries. Hand-harvested. On a selected component, the berries are removed individually and fermented whole – slow, cool fermentation in closed 500L Amfora pots rolled twice a day. Balance of the grapes crushed and fermented initially in open tanks and completed in used French oak barrels. 22 months maturation in new 225L barrels.
Alc 14.7 | RS 2.2 | TA 5.6 | pH 3.6
Decanter Tasting Notes: Rich coffee and dark chocolate mingling with blackcurrant. Punchy concentration with well-resolved tannins and a zippy freshness with an elegant, effortless demeanor and a seductive finish.
Winemaker’s Tasting Notes: Intense, bold red berry flavours. Great complexity with savoury and spice notes as well as soft, velvety tannins.
Producers Pairing Recommendation: Roast lamb with garden vegetables.
R335pb ex-cellar.

THE JOURNAL SAUVIGNON BLANC 2020
WO Durbanville. 100% Sauvignon Blanc. Vines exposed to cool airflows and morning mists, south-easter winds in summer. Dryland farming (no irrigation). Hand-harvested. Four hours skin contact. Settled for 36 hours after pressing. Three weeks fermentation (selected yeasts) in first- and second-fill 600L French oak barrels and temperature-controlled terra cotta pots. Eleven months on the lees (spent yeast) in barrel.
Alc 14.2 | RS 3.1 | TA 6.7 | pH 3.3
Decanter Tasting Notes: Classically styled Sauvignon Blanc with a melange of green fruits, minerality and delicately grassy notes. Full palate, well oaked, with lemon curd and fynbos richness.
Winemaker’s Tasting Notes: A full, rich mouthfeel and a long finish. Fynbos, cassis and tropical fruit flavours underpinned by a core of minerality and vanilla.
Producer’s Pairing Recommendations: Pan-seared tuna or fresh salmon with a fennel and olive dressing.
R225pb ex-cellar.