Diemersdal Estate | Discover Durbanville

Home to a number of wine routes, Cape Town is home to a spectacular diversity of wines. Situated in Durbanville, Diemersdal Wine Estate is just a short drive away from the City Centre, making it ideal for a day trip.

In 1698 Simon van der Stel granted farmland to free burgher, Hendrik Sneewind. Later, the farm changed hands to Captain Diemer when he married the widow Sneewind, and thus Diemersdal was formally established. An inventory found in an old leather-bound book dating back to 1702 lists 45 wine barrels, a wine press and glass bottles, indicating that wine has been made on the Estate for over three centuries.

Six generations of Louws have practiced their art with skill and passion at Diemersdal since the Estate passed into their hands in 1885. More than 12 decades later, Diemersdal is a well-known landmark in the lush Durbanville Valley, one of the Cape’s oldest wine regions.

The estate boasts a relaxed country atmosphere, overlooking sweeping vineyards and farmlands beyond. Pull up a seat inside the cosy tasting room or outside on the sun-soaked terrace and enjoy an array of award-winning wines.

Tasting Options

🔹ESTATE TASTING | Taste any 6 wines from the Matys and Estate Ranges – R50
🔹RESERVE TASTING | Taste any combination of 6 wines from the Estate and Reserve Ranges – R70
🔹FLAGSHIP TASTING | Taste any 6 wines from the available wines – R100

WILD HORSESHOE SAUVIGNON BLANC 2020

Skin-fermented and natural wild yeast Sauvignon Blanc. It was also fermented in oak barrels, resulting in a wine that is elegant and concentrated with a touch of oak. A balanced palate with crisp acidity and tropical fruit undertones.

The name Wild Horseshoe derives from the many rusty old horseshoes that labourers have found in the soil over the years. Grapes have been grown at Diemersdal since 1702 and the work was done manually with the help of horses until the 1930s. The word ‘wild’ refers to the wild, spontaneous fermentation – as opposed to kick-starting the ferment with cultivated yeast.

THE JOURNAL SAUVIGNON BLANC 2020

The Journal Sauvignon Blanc is made from carefully selected grapes and fermented in French oak barrels to ensure a wine with a full, rich mouthfeel and a long finish. The palate is rich and intense with flavours of fynbos, tropical fruit and vanilla. Definitely a favourite if you love oaked Sauvignon Blanc.

Planted from a single vineyard 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 ageing.

The Journal refers to the farm’s Durbanville terroir through classic, old-school styles of winemaking.

GRÜNER VELTLINER 2020

The nose has a floral top note before black currant, green apple and peach plus a little spice. The palate has excellent concentration and offers citrus fruit flavours of lemon, lime and grapefruit. Nicely integrated acidity and a savoury finish.

Grüner Veltliner is a dry white wine that grows almost only in Austria. Grüner Veltliner is named for its colour and hometown. The word Grüner means green in English, and Veltliner is its village of origin. Veltlin was an area in the lower Alps during the 1600’s that is now part of Valtellina, Italy.

MALBEC 2019

Diemersdal Malbec has layers of ripe black fruit and spicy undertones. A complex and concentrated wine with good structure, a mineral core and a juicy finish.

PINOTAGE 2019

This wine shows a complex nose of red fruits, vanilla, exotic spices, and rich dark chocolate aromas. The palate is full flavoured and smoothly textured with oriental spice, chocolate and ripe banana flavours.

CABERNET SAUVIGNON 2019

Blackberries, cedar and cigar box flavours with hints of spiciness. Blackcurrant follows through onto the palate with firm ripe tannins and a delicate finish.

Restaurant

Enjoy the flavours of the countryside and the relaxing farm ambiance in an old stable, restored with care by the Louw family, where they’ve been making wine for six generations. Here locally grown and regionally sourced produce inspire Chef Martin De Kock to blend his classical French training with the flavours of Provencal France, Spain and a touch of Asia. The herbs and some of the vegetables are from the kitchen garden, the preserves and pickles home-made and the bread freshly baked.

CONTACT:
Tel: 021 976 3361
Email: info@diemersdal.co.za

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