Diemersdal Estate, nestled in Durbanville, showcased an impressive performance in this year’s Prescient Sauvignon Blanc Report. The estate’s prowess was exemplified by the achievement of three of its wines securing top 10 positions in the competition orchestrated by the prominent South African wine review platform, winemag.co.za. With an impressive lineup of 91 entries in the 2023 Sauvignon Blanc Report, Diemersdal made a resounding mark by claiming top-tier positions for its wines. Notably, the Sauvignon Blanc Reserve 2022, along with two oak-aged selections, namely The Journal 2022 and The Journal 2021, all graced the Top 10 ranks.
In terms of ratings, both the Diemersdal Reserve Sauvignon Blanc and The Journal 2022 were awarded an impressive score of 94 points, while The Journal 2021 garnered a commendable 93 points. These wines have demonstrated a penchant for success in various wine competitions. The Diemersdal Sauvignon Blanc Reserve 2022 secured a coveted spot in the Top 10 of last year’s FNB Sauvignon Blanc SA Top 10 Competition. Moreover, earlier in the current year, The Journal 2022 clinched a prestigious Platinum Award at the esteemed Decanter World Wine Awards held in London.
Thys Louw, the sixth-generation owner-winemaker at Diemersdal Estate, expressed his gratification at the diverse recognition achieved by different styles of Diemersdal Sauvignon Blanc in the Prescient Report. Notably, both the unwooded and oak-aged variations secured top 10 honors.
Louw provided insights into the distinctive qualities of these wines. He described the Diemersdal Sauvignon Blanc Reserve as a pure embodiment of unwooded fruit sourced from the estate’s highest vineyards, situated at an elevation of 400 meters above sea level. On the other hand, The Journal is meticulously crafted into a more intricate Sancerre-style, undergoing fermentation and aging within 600-liter barrels.
Louw attributed a significant portion of the estate’s consistent wine quality to its commitment to dryland viticulture. Emphasizing the absence of irrigation on the estate’s vineyards, Louw underscored the symbiotic relationship between the vines and their natural environment, nourished solely by rainfall. This, he stated, is the cornerstone behind the excellence of Diemersdal’s Sauvignon Blanc Reserve and The Journal.
While the Sauvignon Blanc Reserve showcases the visceral essence of the grape variety, the oak-influenced The Journal Sauvignon Blanc pays homage to Louw’s admiration for the wines of Sancerre in France, the ancestral home of Sauvignon Blanc. In line with the techniques of Sancerre, The Journal Sauvignon Blanc is meticulously aged at a controlled temperature between 10°C and 12°C within barrels. This approach ensures that the influence of oak contributes structure and nuanced flavor complexity to the wine, without overwhelming it with excessive oak characteristics.
Louw championed the potential of Sauvignon Blanc, when appropriately oaked, to yield refined and elegant white wines that stand among the finest in the world. He held that this category has a promising future in South African Sauvignon Blanc offerings. Reflecting on the history of Sauvignon Blanc in South Africa, Louw noted that its dominant identity had been shaped by the crisp, fresh, and easily approachable unwooded style, in response to consumer preferences.
Louw envisioned a shift towards acknowledging Sauvignon Blanc’s capability to produce exceptional wines on par with renowned regions such as Sancerre and Pouilly-Fumé in France, as well as other global players. He highlighted the increasing adoption of techniques like skin-fermentation, lees-contact, and diverse wood maturation methods by local Sauvignon Blanc winemakers. These methods, he noted, are gaining recognition and contributing to a more nuanced and attentive style of winemaking, characterized by heightened palate weight, minerality, and captivating tertiary characteristics.
Louw concluded by predicting a promising trajectory for the future of Cape Sauvignon Blanc. He believed that South Africa was poised for a new era in Sauvignon Blanc production, supported by both its commercial success and critical acclaim. The Cape’s diverse terroirs were primed to offer a spectrum of high-quality Sauvignon Blanc fruits, garnering international recognition and demand. Louw noted that even during New Zealand’s low yield in 2021, international buyers turned to South African Sauvignon Blanc to fulfill their orders.
The upcoming phase in the evolution of Cape Sauvignon Blanc, Louw speculated, would revolve around a heightened focus on stylistic complexity. Additionally, the grape variety would continue to gain well-deserved recognition as one of South Africa’s premier wine offerings, appealing to an eager international market.
