Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2026 / 750ml | ≈ $6.08Original ZAR 100.00≈ €5.41 · £4.57 | diemersdal.co.za ↗ |
2026 Technical Specifications
Alcohol 12.89%
Residual Sugar 3.5 g/L
pH 3.12
Total Acidity 5.9 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Classification Origin: Cape Town, South Africa
Region Cape Town
Soil Decomposed granite with a high clay content
Sites Blend of ten different vineyard blocks varying in age, clone and site.
Vine Age 9-33 years
Pressing Method Crushed And Destemmed Reductively
Production Details The grapes were night harvested at different stages of ripeness, with the blocks harvested and vinified separately. Crushed and destemmed reductively. Skin contact of 3-12 hours, pressed and settled for 6-12 hours. Racked and inoculated with selected yeasts. Three weeks' alcoholic fermentation, temperature controlled at 14-16ºC, post fermentation lees contact to enhance concentration and mouth feel.
Tasting Notes
Nose: tropical fruit, ripe figs, gooseberries
Palate: crisp fruit, mineral character, long fruity finish, ripe fruit, harmonious finish
Food Pairing summer foods, salads
2025 Technical Specifications
Alcohol 12.33%
Residual Sugar 3.7 g/L
pH 3.06
Total Acidity 6.8 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Region Cape Town
Soil Decomposed granite with a high clay content
Sites Blend of ten different vineyard blocks varying in age, clone and site.
Vine Age 8-32 years
Pressing Method Crushed And Destemmed Reductively
Production Details The grapes were night harvested at different stages of ripeness, with the blocks harvested and vinified separately. Crushed and destemmed reductively. Skin contact of 3-12 hours, pressed and settled for 6-12 hours. Racked and inoculated with selected yeasts. Three weeks' alcoholic fermentation, temperature controlled at 14-16ºC, post fermentation lees contact to enhance concentration and mouth feel.
Tasting Notes
Nose: tropical fruit, ripe figs, gooseberries
Palate: crisp fruit, mineral character, long fruity finish, ripe fruit, harmonious finish
Food Pairing summer foods, salads
2024 Technical Specifications
Alcohol 12.66%
Residual Sugar 3.8 g/L
pH 3.31
Total Acidity 6.3 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Region Cape Town
Soil Decomposed granite with a high clay content
Sites Blend of ten different vineyard blocks varying in age, clone and site.
Vine Age 7-31 years
Pressing Method Crushed And Destemmed Reductively
Production Details The grapes were night harvested at different stages of ripeness, with the blocks harvested and vinified separately. Crushed and destemmed reductively. Skin contact of 3-12 hours, pressed and settled for 6-12 hours. Racked and inoculated with selected yeasts. Three weeks' alcoholic fermentation, temperature controlled at 14-16ºC, post fermentation lees contact to enhance concentration and mouth feel.
Tasting Notes
Nose: tropical fruit, ripe figs, gooseberries
Palate: crisp fruit, mineral character, long fruity finish, ripe fruit, harmonious finish
Food Pairing summer foods, salads
2023 Technical Specifications
Alcohol 12.49%
Residual Sugar 3.9 g/L
pH 3.25
Total Acidity 6.3 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Region Cape Town
Soil Decomposed granite with a high clay content
Sites Blend of ten different vineyard blocks varying in age, clone and site.
Vine Age 6-30 years
Pressing Method Crushed And Destemmed Reductively
Production Details The grapes were night harvested at different stages of ripeness, with the blocks harvested and vinified separately. Crushed and destemmed reductively. Skin contact of 3-12 hours, pressed and settled for 6-12 hours. Racked and inoculated with selected yeasts. Three weeks' alcoholic fermentation, temperature controlled at 14-16ºC, post fermentation lees contact to enhance concentration and mouth feel.
Tasting Notes
Nose: tropical fruit, ripe figs, gooseberries
Palate: crisp fruit, mineral character, long fruity finish, ripe fruit, harmonious finish
Food Pairing summer foods, salads
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 2090326 | — | — | wine-searcher.com ↗ |
Producer Information
Website
Address
Koeberg Road, Durbanville, Cape Town, 7550, South Africa
Phone
+27 (0) 21 976 3361
Email
Owner
Thys Louw
Cellarmaster
Thys Louw