{"product_id":"diemersdalmarlboroughsauvignonblanc-1","title":"Diemersdal Marlborough Sauvignon Blanc","description":"\u003cdiv class=\"c7-product__teaser\"\u003e\n\u003cdiv class=\"c7-product__teaser\"\u003e\n\u003cp\u003eA life-long obsession with the Sauvignon Blanc grape led to Thys Louw of Diemersdal finding a vineyard in New Zealand through which to express his commitment to this variety. Offering a taste of this extraordinary wine country under the Diemersdal label. The Diemersdal Marlborough Sauvignon Blanc was made in conjunction with Ben Glover Family Vineyards.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eFood suggestions:\u003c\/strong\u003e\u003cbr\u003e\nShellfish, especially mussels and raw oysters; grilled fish, sashimi and poultry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting notes:\u003c\/strong\u003e\u003cbr\u003e\nThe Dillons Point area of Marlborough, New Zealand is renowned for producing stunning pungent wines of power, finesse and vibrancy. Characteristic tropical notes of granadilla, gooseberry and Kiwi-fruit are harnessed by a firm, exuberant bracing freshness, a nervy edge and green citrus and tense minerality. The finish is cool and long, making for a memorable Sauvignon Blanc Experience.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMaturation:\u003c\/strong\u003e\u003cbr\u003e\nThe wine is left on the gross lees for 3-4 weeks before racking, with some of the lighter lees and a sulphur addition for the protection, it spent a further 2 months on the fine lees. It was lightly fined to polish wine, thereafter it went through protein and cold stabilisation - filtered and bottled the first week of August 2019.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOenology:\u003c\/strong\u003e\u003cbr\u003e\nThe grapes were machine harvested at 21.2 Balling and crushed and destemmed reductively. The juice was co-inoculated with X5 and VL3 yeast which enhances some of the thiol notes but maintains the vibrant ripe herbaceous notes of the vineyard. The approximate time of fermentation is around 2 weeks, at around 12\/13°C\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e2nd fill 500L French Oak barrels, temperature-controlled at 18-20 C.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eAwards:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e2019 vintage: 5 star Platter's Wine Guide '21\u003cbr\u003e\n2019 vintage: 92 Points - Tim Atkin Report '20\u003c\/p\u003e\n\u003c\/div\u003e","brand":null,"offers":[{"title":"Default Title","offer_id":48776463614145,"sku":"11274","price":1290.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0800\/9308\/5889\/files\/marlborough.jpg?v=1731424666","url":"https:\/\/www.whisky-shop.co.za\/products\/diemersdalmarlboroughsauvignonblanc-1","provider":"Whisky Shop","version":"1.0","type":"link"}