Profile
Produzent Diemersdal
Bewertungen
Zusammensetzung Cabernet Sauvignon 100%
Trinkempfehlung Temperatur 16° - 18° Von 2025 - 2038
Vinifikation The Journal is the ultimate expression of the terroir of Diemersdal, the farm where six generations of the Louw family have grown grapes for the production of fine wines. The Journal stands for the continuous, the living, and the evolving. It ensures that the events of time are captured and preserved as moments – memories of past generations and a reference for generations to come. The high quality of this range and the craftsmanship with which the Journal wines are made are the result of Diemersdal's tradition and the previous generations of winemakers. The grapes were harvested at optimal ripeness and fermented in open wooden fermentation tanks for 5 days at 24-28°C. Pump-overs were performed every 4 hours, and malolactic fermentation was completed spontaneously in tanks before the wine was aged in 100% new 225-liter French oak barrels for 22 months.
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