Tasting Notes

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 flavours fynbos, cassis and tropical fruit are underpinned by a core of minerality and complex fruit and vanilla flavours.

Food Pairing

Pan-seared tuna or fresh salmon with a fennel and olive oil dressing.

Awards

Gilbert & Gaillard International Challenge ’22 – 92 points/Double Gold
Concours Mondial du Sauvignon ’22 – South African Revelation Trophy
Concours Mondial du Sauvignon ’22 – GOLD
International Wine challenge ’22 – SILVER
Tim Atkin Report ’22 – 93 points
Platter’s Wine Guide ’23 – 5 star rating

Ready to explore the wine farm? Find out more about Diemersdal here.