The Journal’s New Chapter on Diemersdal Sauvignon Blanc
The second vintage of Diemersdal estate’s The Journal Sauvignon Blanc underscores this new range’s commitment to showing the farm’s Durbanville terroir through classic, old school styles of winemaking. The just-released The Journal Sauvignon Blanc 2020, following the maiden 2019 version introduced last year, is made from a single vineyard planted with vines of between 28 and 38 years old. The wine was fermented in barrel, after which it spent 11 months in new and second fill oak, the barrels specially made in France and Austria for Sauvignon Blanc aging.
he pedigree of The Journal Sauvignon Blanc and its site-specific terroir and winemaking style was established with the 2019 vintage which was awarded a 5- star rating from the Platter’s Wine Guide.